It’s Hash Monday once again, so that means an early post here before I hit the road. They are trucking the Hashers out to the start point today but I’m going to hike it. Should take about 45 minutes or so. Guenter (Vienna Sausage) is the Hare today so I won’t be doing his trail. In something of a first, Dan (Bum Burgler) will be Haring an easier (flatter) trail for us old lazy bastards. I hope this will become a new norm at the Hash. We’ll see.
Changed things up a bit last night by drinking my beers at Cheap Charlies. I also had the pleasure of being joined by Heidi, who runs the place, for a nice chat. I’ve been jonesing for her these past two years but the attraction seems to be a one-way street. Well, she did accept my Facebook friend request so I’ll call that progress.
I decided to visit Sit-n-Bull for my dinner meal. Consistently the best food around overall and less expensive than the hotel restaurants (like Mango’s) too. On the daily specials menu, the BBQ rib dinner caught my attention right away. A full rack with two sides for 600 pesos ($12). I know that is cheap in comparison to back home but it is pretty pricey for these parts. I ordered it anyway and quite enjoyed the meal.
And now it is Monday morning. Here’s how my day started:
And that got me thinking of the beauty I see every day around my house but tend to take for granted. Here are some photos from my yard:
Anyway, I posted those photos on Facebook, and ex-wife #3 commented “OMG! You are into gardening?” I responded of course not, my domestic helper is doing all the work. She answered, “okay, because I was worried about the temperature in hell!” Heh.
Actually, back in the days when I was living a domesticated suburban life, I kept the yard up. Mowing and edging and the like. I just wasn’t in to planting things much. But no, I don’t miss my lawnmower one bit.
Finally, here’s wishing the President and First Lady a speedy recovery. I’m afraid that what ails many folks back home is not so easily cured.
I’ll be back tomorrow. Hopefully.
A nice tour of the local flora! Is the housekeeper who’s tending the plants the same person who was giving you the stink-eye not so long ago?
No, the other one, Teri, is the one with a green thumb.
Ah.
As for tender ribs, you can cook them low and slow in the oven for a few hours. I can link you to a Chef John video if you’re interested (and Sam the Cooking Guy has a “homemade McRib” video that shows a low-and-slow technique). Easy process.
Oh, yeah: since you have a grill, I can link you to any number of Barbecue Pit Boys videos that showcase ribs.
You may be aware that there’s some dispute over what counts as “good” ribs. Sam the Cooking Guy and I both agree that “falling off the bone tender” is just fine, but many aficionados think the meat should still have some resistance to it at the end of the cooking process. I’m not so picky. And if “falling off the bone” is the standard, then there’s nothing wrong with doing your ribs in a slow-cooker. Type “slow cooker ribs” into YouTube’s search window, and you’ll get tons of results, I’m sure.
Yeah, I’ve been using the slow cooker lately for my ribs then braze them in the oven afterward. Just bought some ribs yesterday and will consider all options, but I’m leaning towards “low and slow”.