Do you remember the 21st night of september?

OK, so it wasn't the 21'st it was the 15th but I live in Canada man! If we waited until the 21'st to have this end of summer dinner, not only would it have technically been autumn but it woulda been hella freezing! This morning when I got up the news said it was 9°C /48 °F!

But we still played Earth Wind and Fire in homage ;-)

We had quite the meal last night and I'm still kinda stuffed. BBQ roast of beef, peppers stuffed with Spanish rice, tomato salad with Parmesan cheese, and sauteed mushrooms in white wine and butter.

The beef was done simply, some steak spice some rosemary and some lime and was so unbelievably good *drool*!

The mushrooms were excellent but there weren't nearly enough. I'm a mushroom nut. I'm also a garlic nut so next time garlic needs to be added to that mix fo' sho'.

Maggie, the dog from next door came by to visit. She's a border dog and it so cute to actually see her bound onto the patio and sniff in each corner ready to pounce on anything remiss.

She got a beef bone fresh from the market for her efforts.

We realized to late that we didn't have fresh Parmesan for the tomato salad but Tre Stelle did good in a pinch...and we really loaded it on.

I really dug the peppers but I like mine really well roasted - mind you I was the only one to eat my whole pepper so I guess it didn't really matter to me that much. LOL

We lasted till the wee hours slicing off piece of beef and gossiping until we finally had to go inside from the cold.

Summer's been nice though, can't really complain, but I LOVE the fall. Jeans! Boots! Chunky Sweaters! Boots! New Hair Color! Boots!

can I get one rib?

Hmm just thinking of pork from the last post made me think about how else I like my pork. Who can resist ribs? i could thrown down on a pile of ribs any day any how. the recipe below is my latest favorite way to prepare them...until the next recipe comes along that is - and really, I use this only when I'm in an industrious mood.

Ingredients are roughly written below with approximations because I'm a big proponent of tasting food as you season so if it's too tart add sugar, too sweet add vinegar and henceforth.

1 cup ketchup
1 tsp. worchestire
1/4 cup vinegar
brown sugar to taste
1 roasted garlic head
1/4 cup molasses
Spices (salt pepper, hot paprika, powdered garlic,)
soya sauce to taste
1 onion

Sauce
Dice onion and sauté in 1 tbsp. of oil in a mediaum sized pot.
Once browned add ketchup, molasses, and Dijon mustard. Bring to a boil and then simmer adding Worcestershire sauce, soya sauce, vinegar, and roasted garlic.
Add spices then add brown sugar in tbsp. Increments until the desired sweetness is achieved. Simmer for an hour or, stirring occasionally.

Ribs
Take off the silver skin first! The silver skin is a membrane that is attached to the underside of the bones. You can't chew it and marinades, rubs and sauces can't penetrate it. It's got to go. Take a knife and pry a little bit off, then grab it with your fingers and peel the while thing off.

Spice your ribs with the same spices as the sauce and a few dashes of soya and Worcestershire sauce. Marinate for at least an hour preferably 3-4 hours.

I grilled my ribs first until cooked through, then transferred them to a heatproof dish, covered them with sauce and cooked on low 250 °C for 1-1/5 to 2 hours.
Voila.