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 . . .
Party . . .
A wonderful celebration topped off with . . .
For the arriving guests, appetizers included eggs stuffed with ham, mayonnaise, and cheddar. . .
Moving vows . . .
Family . . .
Toasts, planned . . .
Toasts, extemporaneous!
A wonderful celebration topped off with . . .
******
“For all
that shall be – Yes!”
(Dag
Hammarskjöld)
***********
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.
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!
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