Kitchen Space

So I was in the mood for some Rosemary Pork ribs. Cut up a mess of ribs.

However I'm having a bit of an issue with the newest member of the Karmic Kitchen.

Seems that somebody doesn't understand exactly where he belongs in the kitchen. Prior canine members understood that loud, scary, clangy things would fall from sky if one got too close to She Who Must Be Obeyed when she was in the kitchen. Unfortunately Action Jackson is not at all flustered by banging pots and pans.

He does pout like no other dog I've known when I relocate him to a safe zone, little bastid. Actually that's his indoor face, he's so laid back. However when we're outside....

...he's all about getting one of these into his jaws. We are the squirrel stalking fools. I think he's part cat because any moment he's going to try climbing a tree.

Coming soon....squirrel jerky!

Let the Healing Begin...with Meat

So I'm still in my grieving stage for the late lamented Gourmet. DAMN YOU Chuck Townsend. Because my grief was so deep I didn't realize Ruth Reichl had a TV show, Gourmet's Adventures with Ruth on PBS. Ruth travels around the world with her pals to discover cooking schools and learning new skills. It's good to have friends.

The episode I saw had Ruth exploring Venice with Dianne Wiest making all sorts of decadent dishes like Grilled Calamari and Roast Duck stuffed with Pork and Ginger. But it was the Costesine in Tescia or Pork Spare Ribs that sent me to the butcher. So simple but so delicious. Brown the ribs in olive oil then put all the ingredients into the pot and simmer for a little over an hour. While the ribs were simmering, I decided to make Pommes Anna. Equally simple but with even less ingredients than the ribs.

I love this little 6 1/2 inch cast iron skillet I found at second hand store. Great for single servings.

For all you on Heart Healthy Diets, move along, nothing to see here.

Now you would think that living in serious bbq country would put me off spare ribs but these savory little nuggets are a wonderful change of pace from your sweet or spicy smoked ribs. I forget what a wonderful herb rosemary is to pair with meats like pork and lamb.

So while Gourmet, the magazine may be gone, you still get a little bit of that mojo from Ruth and her globe trotting friends. Let's just hope they don't pull the plug on that too.