Tonight's: something called rib tips from my pigmeat guy. Half the
package is being dedicated to kraut. I cut half in half and browned it
on both sides. Threw in some onion (about half a smallish onion),
arranged some kraut on top, sprinkled some caraway seeds on top and some
black pepper. Splashed some dry vermouth on top and covered it before
putting it into a 300 degree oven for a few hours. I need to scrub a
couple potatoes and add them, or else make some halushky to accompany.
I'm leaning to halushky.

Part two: I cut the other piece in half, too, and sprinkled it with
some commercial barbecue spice rub. Into a pan, then covered tightly
with foil (sue me). Also in the oven. Tomorrow I'll heat it in some
barbecue sauce from a store-bought bottle.

Earlier in the oven were a couple kabocha squashes. Pretty soon I'll
scrape the seeds out and mash the flesh and do something delicious with
it.

Dinner's in 2-1/2 hours.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.caringbridge.org/visit/kilikini
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