Roger's View of the World, Love and Seafood Gumbo!
Seize the Day! Put no trust in the morrow! — Horace
There’s nothing quite as exciting as American Football
Thanksgiving is the only holiday celebrated by virtually all Americans. It is a time for looking back on all we have and giving thanks. To prepare for such an event requires a lot of preparation … and a secret ‘energy bar’… in fact, the original energy bar (or as we jokingly refer to it as “Elf Bread”)… SHORT BREAD!
Happy thanksgiving!
I know that it sounds like I am getting a bit obsessed about apples, but this years crop has been plentiful and wonderful. There is something about a healthy tree that seems to take care of itself without a lot of intervention. No longer do I have to sneak out and grab the apples in the dead of night before Laura is aware of what is happening to ‘her’ apples… and as I have written… there are more blossoms and more apples on the way!
I plan to keep about a dozen pies on hand and give away an equal amount… which is something I haven’t been able to do in the past… that’s called ‘sharing.’ So far, everyone seems to enjoy them.
So I am wondering for the first time in my life if I will find having apple pies all year long a bit boring? I guess if I wash it down with some home made french vanilla ice cream it won’t be too bad? 😉
Roger Freberg
There are not too many simple items that will get people talking like,”who makes the best ribs?” What always amuses me is that most folks who cook ribs take way too many shortcuts. The reason for the shortcuts is like that for all recipes: to save time and money. The major complaints I have heard about cooked ribs are: 1) too fatty, 2) too tough, and 3) some general complaints about the sauce. Each of these can be addressed easily.
Take a little more time and spend a little more money and it is all worth it.
Step 1) I like to soak my ribs in a brine solution made with beer and a few spices familiar to those who enjoy curing meat. ( 1 week)
Step 2 ) I boil the ribs until the meat begins to leave the bone.
Step 3) I season the meat with a general seasoning ( salt, black pepper and garlic powder) and follow up with a hotter seasoning containing cayenne pepper or pimenton.
Step 4) I cover the ribs with a specially prepared tomato-y bbq sauce containing the sweetness of brown sugar and the bite of things. ( I have taken shortcuts here at times with various hot sauces) ( 3 or 4 days)
Step 5) Bake at 375 degrees for 40 minutes….
Okay… I didn’t give you the full recipe… my mother-in-law always tried to get it from me and if she couldn’t…. well..
Roger Freberg
[youtube]http://www.youtube.com/watch?v=fh5KweP3qdo[/youtube]
Isn’t everyone on Twitter, yet? Laura has 2 Twitter Accounts and so does my daughter Karen. I ‘tweet’ with one account… but I do so with a nice collection of chefs! Here’s our family twitter accounts:
http://twitter.com/rogerfreberg
http://twitter.com/kfreberg
(plus a secret one… well.. one I don’t know about)
http://twitter.com/biopsych
http://twitter.com/lfreberg
Wasn’t this fun?
Roger Freberg
Here are a couple of pictures from SC showing the coaches discussing and anticipating those who will sign their National Letter of Intent to compete as a Trojan!
Congratulations to Coach Carroll and his staff and Athletic Director Mike Garrett for helping Troy towards its goal of ‘Winning Forever!”
Fight On!
Roger Freberg