Archive for May, 2010
Bright and Breezy Summer Decor
Put cotton or linen slipcovers over your sofa and toss pillows. I stash my cashmere and chenille throws and bring
Any color is elevated to new radiance when done in a tone-on-tone scheme. It could be wall stripes
Clean out that storage: You will be happy you did!
Clean out your storage areas. You may find things that you forgot you owned or thought you’d lost. Now is a good time to go through the boxes and keep only the most precious items. You can have lots of fun giving away the things that you don’t want. Or you could have a yard sale and make a little extra cash, but better than that is you help those who seek to buy slightly used items at great prices. Going to Yard Sales is lots of fun too. If you have an imagination and don’t mind a little work, you may just find something wonderful.
Now that you have gone through and cleaned out you probably only have a third of the boxes. These can be stacked neatly in a corner. Then put the loose bulky items on top of the boxes. This will leave a hugh area for you to use. Be sure to sweep and clean out the cob webs. A new coat of paint will never hurt, it is the best way to “‘clean” a room even a garage. This area is now ready to be re-purposed. Maybe you wanted a craft room or a work shop. Now is the time to set up shelves if needed for extra storage. Shop around sometimes it is cheaper to buy the wood and brackets seperately. Used furniture stores may have book shelves that could be painted and used as storage shelves. Even old dressers can be painted and used. Look around your home you may be surprised at what you find to re-use and/or re-purpose.
Show your Dad how much you care!
Remember back on all of the times your dad came through for you? Now is a great time to show your dad how much you care. Think about your dad and what really makes him happy. Does he like to go off by himself and fish, sail, hike, bike, etc? Or does he love to have his family and friends around ? Plan a time together with your dad doing what he likes most. Give him a gift from the heart. This maybe time together going out to eat, fishing, camping, boating, whatever your dad enjoys. After all he has given you a great part of his life by working hard to support you and your family. He has laid down his life and has pursued the betterment of the family over his personal desires. That alone is a gift of love beyond measure. So put your mind and heart into this attitude and see what wonderful ideas come to your mind.
Making your dad his favorite meal is a great gift he is sure to appreciate. Here are some of my dad’s favorite things to eat. I hope that you enjoy them as much as he did. Happy Father’s Day!
Buy dad a Gourmet Gift Basket for a great gift idea !
BEST BBQ RIBS EVER
Hardware:
1 grill with a cover.
You can use a dedicated smoker or any charcoal grill or gas grill as long as it has a cover. A tight fitting cover with adjustable vents like those on the Weber Kettle is best.
1 18 pound bag of charcoal for charcoal grills or smokers. You won’t use all that charcoal, but it’s a good idea to have a full bag on hand. Hardwood lump is best, but regular briquettes will do fine. Absolutely do not use the instant igniting stuff that has solvent in it. I am sure that you don’t want to cook your food with poisonous chemicals! Chimney starters are by far the best way to start charcoal, especially for long slow cooking where the smell of the solvent in charcoal starter fluid can ruin the taste of the meat.1 tank of propane for gas cookers.
You won’t need it all, but, until you get the hang of this technique, don’t risk running out by starting with a partial tank.8 ounces by weight of hardwood chucks, chips, or pellets.
It doesn’t matter how many slabs you are cooking, 8 ounces should be enough. I prefer chunks of apple, oak, or hickory for pork. Never use any kind of pine unless you want meat that tastes like turpentine. Never use construction lumber because it is often treated with poisonous chemicals to discourage rot and termites. You don’t need to soak the wood. because it won’t absorb much water.Here is what you will need to start with:
1 pair of long handled tongs
1 sauce brush
1 digital oven thermometer
1 six pack of beer
(for the cook, not the meat)1 comfortable chair
1 good book and plenty of tunes

Software:
1 slab of fresh St. Louis Cut Ribs (SLC).
That’s 1/2 slab per adult. If you use baby back ribs, get a whole slab per person. You’ll probably have leftovers, but what’s wrong with that? SLCs are the meatiest and most flavorful ribs. They are spare ribs with the tips removed so they form a nice rectangular rack. You can use baby back ribs if you prefer. They are smaller and cook faster. Country ribs come from the shoulder and are not really ribs, so don’t use them for this recipe. Get fresh, not frozen meat if possible. Fresh meat has the best meat flavor and the most moisture. Ever notice the pink liquid when you defrost meat? You can’t get that back into the meat, so buy fresh meat whenever possible. Ask the butcher to remove the membrane on the back, side as well.
3 tablespoons vegetable oil
4 tablespoons of spice rub
1 cup of BBQ sauce; see recipe below
Rinse the ribs in cool water to remove any bone bits from the butchering and any bacterial film that grew in the package (don’t worry, cooking will sterilize the meat). Pat dry with paper towels.
Rub. Coat the meat with a thin layer of vegetable oil because most of the flavorings in the rub are oil
soluble, not water soluble. The oil should help the flavor get into the surface and for a better crust. A lot of seasoned barbecue cooks use a base of mustard, but I think oil works better. Sprinkle enough spice rub to coat all surfaces but not so much that the meat doesn’t show through. That is about 2 tablespoons per side depending on the size of the slab. Many of the herbs and spices in the rub are oil soluble, so the vegetable oil will help them penetrate a little better. Spread the rub on the meat and rub it in. Wash your hands. Wrap the meat in foil and let it sit in the fridge for at least 4 hours on a platter or pan to catch leaks. In addition to flavoring the meat, the salt in the rub pulls the juices to the surface and that will help form a crust during the cooking. If you don’t have time to let the meat marinate in the dry rub, it’s not the end of the world. Put on the oil and rub anyway and start cooking.
Setup your cooker for indirect cooking with two zones.
That means that one side is hot and the other is not. If you have a gas grill, use only one burner as described in my article setup for a gas grill. Put a disposable aluminum pan with water on top of the hot burner. Moisture and combustion gasses in a propane grill combine to create a seductive, bacon like flavor in the meat. If it has only one burner, put the water pan between the meat and the burner. If you have a charcoal grill, push the coals to one side and place pan of water on the other side. You can use a water pan, but it is not necessary. If you have an offset firebox smoker, follow the instructions Adjust the temperature.
Preheat your cooker to about 225°F and try to keep it there throughout the cook. Adjust the air intake dampers at the bottom to control heat on charcoal grills. Intake dampers are more effective than exhaust dampers for controlling the temp because they reduce the supply of oxygen to the coals. Take your time getting the temp right. Cooking at 225°F will allow the meat to roast low and slow. It’s a magic temp that creates silky texture, adds moisture, and keeps the meat tender. If you can’t hit 225°F, get as close as you can. Don’t go under 200°F and try not to go over 250°F. For charcoal or gas cookers, add 4 ounces of wood at this time. Put the wood right on top of the flame of a gas grill or on the hot coals. Resist the temptation to add more wood. Nothing will ruin a meal faster and waste money better than over smoked meat. You can always add more the next time you cook, but you cannot take it away if you over smoke.Relax.
Put the slabs in the cooker on the cooler side of the grill, meaty side up. Close the lid and go drink a beer and read a book. More smoke.
When the smoke disappears after 20-30 minutes, add another 2 ounces of wood. After the first hour, stop adding wood. Adding wood at the beginning of the cooking allows for better penetration before the meat surface seals itself. If you have more than one slab on, halfway through the cook you will need to move the ribs closest to the fire away from the heat, and the slabs far from the flame in closer. Leave the meat side up. There is no need to flip the slabs. Otherwise, keep your lid on. Opening the lid just upsets the delicate balance of heat, moisture, and oxygen inside your cooker. It can also significantly lengthen the cooking time. No peeking.
The Texas Crutch.
This step is optional. It involves wrapping the ribs in foil with a little liquid for up to an hour to speed cooking and tenderize a bit, but not a lot. Almost all competition cooks use the crutch to get an edge. If you want to skip this step, feel free, you’ll still have killer ribs. The bounce test.
After allow 5-6 hours for St. Louis Style ribs or 3-4 hours for baby back ribs. The exact time will depend on how thick the slabs are and how steady you have kept the temp. If you use rib holders so they are crammed close to each other, add another hour. Check to see if they are ready. I like the bounce test. Pick up the slab with tongs and bounce them. If the surface cracks and it bends a lot, it is ready.Sauce.
Now paint both sides with your favorite home made barbecue sauce or store bought sauce and put it back in to bake the sauce on. Better still, move the slab directly over the hottest part of the grill in order to caramelize and crisp the sauce. On a charcoal grill, just move the slab over the coals. On a gas grill, remove the water pan and crank up all the burners. On a water smoker, remove the water pan and move the meat close to the coals. On an offset smoker, put a grate over the coals in the firebox and put the meat there. With the lid open so you don’t roast the meat from above, sizzle the sauce on one side and then the other. One coat of a thick sauce should be enough, but if you need two, go ahead, but no more! Don’t hide all the fabulous flavors under too much sauce. If you think you’ll want more sauce, put some in a bowl on the table.
If you’ve done all this right, you will notice that there is a thin pink layer beneath the surface of the meat. This does not mean it is undercooked! It is the highly prized smoke ring caused by the combustion gases and the smoke. It is a sign of Amazing Ribs. Now be ready to enjoy the best ribs of your life.
Dry Rub
4 Tbsp. Sea Salt
2 Tbsp. Black Pepper coarse ground
2 Tbsp. Brown Sugar packed
2 Tbsp. Sweet Paprika
2 Tbsp. Mustard Powder
2 Tbsp. Garlic Powder
2 Tbsp. Onion Powder
2 Tbsp. Chili Powder
1 Tbsp. Cumin Powder
1 Tbsp. Coriander Powder
1/2 Tbsp. Red Pepper flakes
Mix all of the above ingredients together. This maybe made in larger quantities and stored in a jar for future use.
Jenny’s awesome BBQ Sauce
1 (12-ounce) bottle dark brown ale
4 cups ketchup
1 cup finely chopped yellow onions
1/2 cup pure cane syrup or molasses
1/2 cup apple cider vinegar
1 6-ounce can tomato paste
2 Tbsp. spicy whole-grain mustard
2 Tbsp. dark brown sugar
1 Tbsp. minced garlic
1 Tbsp. minced jalapeno peppers
1 Tbsp. Worcestershire sauce
1 teaspoon hot pepper sauce
1 teaspoon sea salt
1/4 teaspoon cayenne
3 bay leaves
2 Tbsp. extra virgin olive oil
Saute onions, jalapeno peppers, and garlic in olive oil until tender add rest of ingredients and cook on low heat for one hour. May be made ahead of time and stored in the refrigerator.
Bourbon BBQ Baked Beans
6 strips of thick cut bacon
2 medium onions, coarsely chopped
1 red bell pepper, coarsely chopped
1 jalapeno, or more or less to your taste, coarsely chopped
1 can (15 ounces) red kidney beans, drained and rinsed, or 1/4 pound dried red kidney beans
1 can (15 ounces) white kidney beans, drained and rinsed, or 1/4 pound dried white kidney beans
1 can (15 ounces) black beans, drained and rinsed, or 1/4 pound dried black beans
3/4 cup BBQ sauce
4 Tbsp.molasses
1/4 cup Kentucky Bourbon or Tennessee whiskey
2 tsp. dry mustard
1/4tsp.chilipowder 1 tsp. salt 1/4 tsp black pepper
1 bay leaf (try not to leave this out)If you plan to use dried beans, follow the instructions there for soaking them. Make sure you are using a 2 quart or larger pot or Dutch oven. Cook the bacon over a medium heat. When it begins to brown, flip it, brown the other side, but remove it before it renders all its fat and gets hard. We want bacon that we can cut, not crumble. You will probably need to do the bacon in two batches. And what the heck, go ahead and cook an extra slice or two and eat it when nobody is watching. Add the onions and peppers and cook them until they wilt. Pour off the bacon fat leaving behind about 2 tablespoons and most of the brown bits dissolved in the fat. Saute to onions and peppers in the bacon fat until tender. Add all of the other ingredients and cook as follows:
There are three good ways to cook these beans:
Remove the bay leaf. Taste and adjust the flavors as you see fit. If you like it spicier, add hot sauce. Add more molasses if you like it sweeter, or salt if you think it needs it. Cook it longer if you want it thicker, or add water if you want it thinner.
grill/smoker; If you have a smoker, put them below the meat for about 3 hours at 225°F. They will collect flavorful, smoky drippings from the meat laden with seasoning from the rub. Just be sure they don’t burn.
oven.; Put the pot in your oven covered for 2 hours at 250°F. Stir every 30 minutes to make sure they don’t burn.
stove top; Bring to a gentle boil over medium heat and then turn it back to simmer for 30 minutes without a lid. Stir and scrape the bottom with a wooden spoon every 10 minutes to prevent burning and sticking. Try to keep the bay leaf submerged.
Deli Style Cole Slaw
the dressing
1/4 cup sour cream
1/4 cup mayonnaise
3 tablespoons dill pickle relish
1 tablespoon sugar
1 tablespoon distilled white vinegar
1/4 teaspoon mustard powder
1/4 teaspoon white pepper
1/2 teaspoon celery seed (not celery salt)
1/4 teaspoon kosher salt
the slaw
1 pound green cabbage (about half a medium cabbage), cored
1 large carrot, peeled
1/2 green bell pepper, cored
1/2 small red onion
In a large bowl, whisk together the dressing ingredients. Shred or the rest of the ingredients with a food processor or box grater. When you’re done, you want a fine chop, like a confetti. Dump the solid into the wet and mix thoroughly. Adjust seasonings to your taste. Chill for at least an hour.


Classically nautical, blue and white schemes can work with nearly any theme or style of furniture. Try the color pair with red on a porch, with zesty orange in a contemporary living room, with yellow in a kitchen, or with soft green in a bedroom. 
flowers and fragrant herbs . When the breeze blows over them, the house is filled with scent. I also load up bowls on my kitchen counter with fresh produce from the farmer’s market, so I can just grab something fresh to eat and it looks wonderful, too.


















aggravation. I recommend a simple plan and repeated combinations of foundation plants will give you a tidy cohesive look next to your house.





















soil can be grown in containers as long as ample space is provided for them to develop roots. Shallow-rooted crops like lettuce, peppers, radishes, herbs and most annuals need a container at least 6 inches in diameter with an 8-inch soil depth. Bushel baskets, half barrels, wooden tubs, or large pressed paper containers are ideal for growing tomatoes, squash, pole beans, cucumbers, and deep-rooted perennials. What container you choose will depend upon the type of plant and the location. A bonsai, for example, usually will be grown in a small container that won’t allow a large expanse of roots to develop. A regular tree in a planter along the street will need a large container to allow for development of a larger root system.











Indoor water fountains provide several benefits for anyone both physically and mentally. Setting up one in a home or yard may allow for a tranquil and quiet haven to unwind, and can as well play a direct affect on a person’s health. Health benefits of water fountains are many – by lowering blood pressure, to cutting down stress, to ease and calm, to mood heightening benefits and others. Keeping soothing sounds about you can be an extremely significant benefit for a person’s mental health so that they may live life to it’s fullest potenial. A water fountain may help add an element to a living area which could help someone to continue feeling youthful and fit, coupled with a program of good diet and steady exercise.
your beautiful new fountain will gently carry away the stress of your day allowing you to slip into a deep restful sleep while the natural white noise effect created by the flowing water masks out the annoying background noises that would otherwise disturb your much needed slumber.
A popular style for indoor water fountains are wall mounted models which are available in a large range of decorating styles. Everything from European classic, traditional, contemporary casual, country rustic to ultra modern minimalist designs. As stated by their name, such fountains can be hung upon a wall and powered as other fountains are. A good feature of wall mounted systems is that these consume little space while at the same time, add a dramatic decorating statement without adding a larger piece of furniture which takes up floor area. All the same, a wall fountain can not be relocated as easily as a different style of fountain so choose placement with care. They look outstanding in a formal front entry foyer or hung on a wall in a good sized living room. However they will make more noise than their smaller counterpart, the table top. Take this into consideration before hanging a wall fountain over a couch where quiet conversation may be desired.