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Thursday, 13 October 2016

LAREDO WEDDING . . . and Greek Ribs


Saturday, October 8, 2016


 Loops of ribbons in pink and white festooned the house. 



For the arriving guests, appetizers included eggs stuffed with ham, mayonnaise, and cheddar. . . 


with Zombie Essence cocktails followed by white wine.


Kepler is ready to bubble over!



Moving vows . . .



Family . . .



Toasts, planned . . .


Toasts, extemporaneous!
  

Party . . .

A wonderful celebration topped off with . . .


The WEDDING CAKE:  Ice cream cake with gummy bears!

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“For all that shall be – Yes!”

(Dag Hammarskjöld)


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 Greek ribs and a corn salad were plated before a hot dog roast  :)  

GREEK RIBS

Olive oil
Oregano
Onion salt or powder
Garlic salt or powder
Lemon pepper
Lemon (optional)
Pork Side Ribs

*start oven preheating to 350.
* put ribs on broiler pan.  Brush with olive oil.
*Sprinkle ribs with oregano, onion salt, garlic salt, & lemon pepper.
*Cook at 350 for 35 minutes.
*Turn over ribs and sprinkle with oregano, onion salt, garlic salt, & lemon pepper. 
*Cook at 350 for another 35 minutes. 

N.B.  The ribs in Laredo were thicker than at home so I cooked them another 20 minutes and Nicole wanted them darker so she returned them to the oven at 400 for a further 5 or 10 minutes.  In other words, cook these to your taste.

*Squeeze lemon over top (if desired) or just serve!  Yum!