Skip to main content

Slow CookerBeef Ribs and Beautiful Table-scapes


Mom wanted me to share this lovely table-scape with you. It was created with the red tulips she received for Valentine's Day.


The candlesticks are from a long-ago trip to Portugal. The plates are from a street seller in Kiev. The tablecloth is from a day-trip into the French countryside. The glasses are from our local thrift store.


I'm not sure where those decorative balls are from. I found them while unpacking one of the four thousand boxes I had in storage.


The pretty crystal basket holding the tulips and balls belonged to my grandmother. And the battery operated candles are from Wal-Mart.


But here's the really important thing...

Yesterday Mom had her quarterly appointment with her cardiologist and he told her that her heart is in better shape now than it was in Florida. He says he can't explain it other than she's enjoying life.

Which is a really wonderful thing.




He also told her she could eat whatever she wants, as long as she watches her salt intake.

Now for today's recipe, slow cooker BBQ beef ribs:

1 cup BBQ sauce
1 cup Mom's homemade beef stock
1/2 cup red wine
1 Tablespoon Worcestershire Sauce
1 Tablespoon Minced Garlic
2 -3 lbs Beef Ribs


Place everything in slow cooker. Cook for 8 hours on low, 4 - 5 hours on high.

Serve with a vegetable of your choice.

Enjoy!

Comments

Popular posts from this blog

Collard Greens with White Beans - A Vegetarian Take on a Classic

Could a vegetarian version of collard greens ever compete with the traditional goodness of collard greens cooked with a smoked ham hock?

I was skeptical until I made this recipe. It is every bit as delicious. Taking the place of the ham hock is the rind of parmesan or other hard cheese. I keep a small plastic bag of cheese rinds in the freezer, they are the perfect flavor enhancer of stocks and soups, and now collard greens.

Similar recipes call for dried beans, but sine I live 10,400 feet above sea level, dried beans are always a challenge unless I'm using a pressure cooker. For this recipe, I opted for canned beans and am just as happy as can be.

This recipe is quick, easy, delicious, and so rich and satisfying a bowlful with a slice of garlicky olive oil toasted bread makes the perfect week night dinner. It is also a satisfying side dish.

Let's get cooking!

Ingredients:
1 bunch of collard greens, touch center stems removes, leaves torn into large pieces
1 14 oz can of Nort…

Open to the Spirit - Book Review

Open to the Sprit is like reading a letter from a friend. McKnight writes a very accessible introduction to the Holy Spirit and its role in our spiritual life. McKnight uses several stories from his life and others to share how the Holy Spirit consoles and deepens our daily spiritual walk. A terrific book for those seeking an introduction to a relationship with the Holy Spirit.

Dinner with Julia

What do Ina Garten and Martha Stewart have in common? Both women describe cooking through Julia Child’s Mastering the Art of French Cooking when they were young as foundation to learning to cook.
Julia Child is an inspiration to most home cooks of a certain age. I found her so inspiring that at one time, I had all of her cookbooks, including a first edition of Mastering the Art of French Cooking, and had read almost every biography written about her, My Life in France, being my favorite. And yet! I confess that until this week, my cooking adventures in Mastering were limited to her omelet recipe, her iconic recipes for onion soup and Beef Bourguignon.
When the Food52 Cookbook Club on Facebook chose Mastering as its cookbook for the month, I jumped at the chance to finally use Julia’s first cookbook for its intended purpose.
I decided to start with something easy, a poached egg. I purchased the best organic eggs I could afford, read the recipe several times, and began. After I’d tur…