Rib-o-flavin'

Do you love the flavor of ribs cooked on the grill? Do you hate that if you grill them too fast, they are as tough as Robbie is on delinquent fathers, or that if you grill them low and slow that you run out of propane father than the Gillilands can finish 5 large pizzas from Barro's?

Here's the solution!  All you have to do is cook them in the crockpot with whatever you would like to flavor the ribs, and then when you are done, just brush some bbq sauce on the outside and grill them for a few minutes.  It works like a charm for those of us who don't have enough cash to slow grill or smoke our meat, but still like them tender and flavorful. After they come out of the crockpot, they are very fragile while you grill them, but if you are careful, you can get that nice grill-char and still have them fall off the bone! (Becca cooked and I grilled)

The Magical Salad

Heather's wedding has been an enlightenment to us all.  Sure, she made an eternal promise, joined her husband to start a new family and took a spiritual leap of progression, but what I'm talking about it the part where her wedding got us all to like salad.

Just about every other day since the wedding luncheon in Phoenix, Becca has tried to recreate the salad that we had to go along with the potatoes and chicken croissants. This salad, with spring mix, sugar roasted almonds, craisins, feta cheese and poppyseed dressing has also brought me to the realization that a salad doesn't have to have bacon or some other sort of meat for me to enjoy it.  (Now whether or not such a salad can be counted as a meal is another matter).

The other great thing about it is its versatility.  For example, the picture below.  Want to get out of the rut of having corn, potatoes, and rolls with your steak followed by some other carbolicious dessert?  Try this on for size:

Probably still a little light on the veggies, but at least you feel a little bit better about it.