tuesday 22/09

at left is quiche made with the leftover broccoli and saute veg from last night. i put dill havarti and swiss cheese into it along with the savory custard and fresh basil. the soup used the leftover cauliflower and carrot from last nights supper and the taco beef and pasta from last week










to the left is the salad prep to be tossed with the romaine greenleaf lettuces and arugula. i love lots of colour and different shapes in my green salads, well, tossed salad really.





to the left is the "rub" for the pork ribs. it contains yellow and green onion, garlic, lime zest, fresh thyme, jalapeno peppers and
allspice.
i rub this mixture onto the ribs before putting the pans into a slow oven. before covering with another sheetpan i add about a liter of water so the ribs steam as they cook.





here they are done and waiting to get basted with my barbecue sauce. then back into the oven for about half an hour.

done to perfection. the ribs are spicy sweet and the meat falls off the bone. it is tender and juicy.
i love to eat ribs. this is a favourite meal for many of the folks i feed. the meal is rounded out with baked potato, salad, saute cabbage and beet and corn and zucchini.