Ribs. What else is there to say besides MAKE THEM NOW? Or at least pretty soon. Seeing as how the major rib-consuming holiday is upon us, now is a great time to get your No Fail BBQ Ribs ready.
So why no fail? Well, I’ve been cooking ribs for a long time (eating ribs a lot longer) and I’ve got a method nailed down that is super-simple and I promise you, anyone can make these taste like perfection.
And you don’t have to stand over a hot grill for 8 hours to do it. In fact, you don’t stand at all and the grill isn’t involved until the last few minutes, unless you don’t have a grill. If you don’t, it’s absolutely no problem. You can finish them in the oven and still, ribs to remember.
Have you spent every lunch hour this week scouring the internet for all things red, white and blue? It’s OK, you can admit your Pinterest addiction here. It’s a safe place. I even created a Pinterest board of festive Independence Day foods that are all gluten-free. There’s some good stuff there, but the truth is, I’m not a fan of unnatural reds and blues on my dinner plate. When it comes to food, I like natural flavors and colors, so at our place, we keep it simple and use what nature has to offer to create the festive plates and leave the more vibrant hues for flags and such.
This year, this salad is on my menu. Since we’re in France, lucky me, I get to serve it up twice if I want – one for our American Independence day and a mere 10 days later for Bastille Day. Youpi! I am not complaining, and you won’t be either.
It’s a simple mix of dried blueberries, diced cooked beetroot and feta cheese.
Zucchini is one of those burdensome vegetables when mid-summer rolls around. It just seems to be everywhere, doesn’t it? And to tell you the truth, I’m no fan of zucchini bread, zucchini muffins or zucchini cookies with little green slivers poking out where chocolate chips were truly meant to be. Continue Reading
We’re getting loads of the sweetest cherry tomatoes from our local market so far this spring! I bring them home, wash and dry them, then pile them into a big bowl on the kitchen counter. Or on top of the microwave because our tiny kitchen tends to run short on space and heavy on everything that takes up space.
When I walk by, I usually pop one into my mouth like they’re candy. Is that a bad habit? Compulsively eating cherry tomatoes? I don’t think so. Of course, if you want to be a bit more refined than I am, you’ll slice those sweet tomatoes (use any type you have on hand as long as they’re ripe) and combine them with slivers of fresh spring onions and bits of herbed goat cheese (or any soft cheese you love), then drizzle on my favorite Basil infused Avocare Avocado Oil (read why I love this line of gourmet quality oils here). Continue Reading
Seven days into our new adventure in France, our home was still being renovated, and Normandy turned cold. As promised by the previous days’ forecast, rain poured from a gray sky and all I could think of was turning on the oven to bake.
Of course, my pantry is still “under development” and the luxury stock of gluten-free flours and baking items to which I’ve grown so accustomed (and maybe even took for granted just a wee bit?) don’t exist here. At least not yet. Continue Reading