Methods of cooking barbecue ribs varies all over the country and can be very personal to some. Some insist on smoking their ribs over a charcoal grill. Some let their ribs go low and slow on a gas grill. Both take hours, which is so worth the wait – but if there is a foolproof shortcut, I’m all about it! Cooking the ribs in the oven for a couple of hours and finishing them off on the grill with homemade BBQ sauce is how I come to love my ribs. Trust me when I say these finger lickin’ ribs are full of flavor, moist and most definitely fall of the bone.
I can’t believe I survived. We had a week-long heatwave here in the San Francisco Bay Area, and I honestly didn’t think I was gonna make it. Allow me to explain . . . unlike much of the country, where summer temperatures regularly exceed 90 and even 100 degrees, our days usually consist of, how should I say this . . .? Fog. So much fog in fact, that Karl (as he’s lovingly called) even has his own Instagram page. Seriously, we aren’t properly equipped for these temperatures. There aren’t any air conditioning units in our windows; no swimming pools in our backyards. It even takes me a couple days in denial before I switch over to iced coffee. Needless to say, I made it all the way to Friday and I’m treating myself to a cocktail. Not just any cocktail, mind you, but a rum buck! I’ve been saving this recipe specifically for weather like this. It’s so easy to make and so refreshing, even Karl wouldn’t be able to resist.
Start by making the hibiscus syrup. I liked this recipe because of the fresh ginger!
Who else is melting in this California heatwave?? I wish I had thought of this genius combination of granita and ice cream, but alas I did not. That credit must go to Sketch in Berkeley, California, where they combine different granita flavors with soft serve ice cream. Brilliant. I’ve added my own twist by making a red wine granita– couldn’t be easier or more refreshing!
Start by preparing the granita. Pour half a bottle of red wine (I used a Malbec) into a large baking dish. In a small pot melt the sugar with the water until dissolved. Add the sugar water to the wine and mix to combine. Place in the freezer.
I absolutely love these recipe illustrations from Mexican artist Ana Victoria Calderón. They are so fun and lighthearted – I wish she would illustrate more to add to her collection! How fun would it be to turn some our own recipes into drawings?
This year will mark my first Mother’s Day as a new mom and I can’t help but reflect on all the joy and pure happiness my son Quincy has brought to my life over the last 11 months. Motherhood has also opened my eyes even wider to the awe-inspiring and selfless way my own mother raised me and my sister. So this Sunday, I’m looking forward to spoiling mom and her infamous sweet tooth with homemade treats and sweets. Meanwhile, here are some amazing mom-related links we’re loving this week. Love you, mom!
It’s late morning and I’m crammed into a tiny corner of my parents’ kitchen, mixing drinks amongst a mess of crushed ice and spilled simple syrup. My dad is by my side prepping waffles, while my mom is doing what she loves most - harvesting vegetables from her garden out back. My mom isn’t much of a drinker, but for Mother’s Day she makes an exception. Especially if berries are involved. Last year it was raspberries; this year, blackberries. I picked some up crème de mûre (blackberry liqueur) just in time for brunch. It’s worth spending a bit more for the good stuff. I have a soft spot for simple cocktails, and this classic bramble fits the bill. This one’s for you, mom.