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« Previous EntriesBig 12 offense vs. SEC defense debate to play out on biggest stage (The State)
Monday, January 5th, 2009FORT LAUDERDALE, Fla. — The buildup toward Thursday’s national championship between Oklahoma and Florida is under way in South Florida’s sun-drenched sprawl of drawbridges, cruise ships and beachfront property. The Sooners and the Gators are settled in, practicing locally and popping in at photo ops such as a Brazilian steakhouse or beach barbecue at Oklahoma’s glamorous Fontainebleau Hotel. …
Pulled Pork & Killer BBQ Sauce
Sunday, January 4th, 2009Wandering through BJs the other day, Jessica spotted a luscious looking pork leg and asked if I thought we should make it. Of course my answer was “YES!” However, the two of us came to our senses and decided to just buy a pork shoulder weighing in at just under nine pounds, as opposed to the leg, which was probably 20 or 25 pounds. We debated a bit what style to prepare the butt, generally we were thinking either latin (like pernil) or southern (like BBQ). The last time or two that we cooked
Chicago Residents Expect Obama to Keep Close Ties With His Home Town (Washington Post)
Sunday, January 4th, 2009CHICAGO, Jan. 3 When he was just a Chicago politician, Barack Obama would walk to breakfast at Valois Cafeteria, a classic eatery in his Hyde Park neighborhood. Now that he’s a president-in-waiting, he sends someone to Valois to pick up his plate of scrambled egg whites, sausage patties, hash browns…
Chicago: So Long, Not Goodbye (Washington Post)
Saturday, January 3rd, 2009Residents confident Obama will keep close ties with city that shaped him politically and personally.
Rib of the Week: The Angry Chef’s Maple-Asian Fusion Pork Ribs
Saturday, January 3rd, 2009I’ve said it before: My husband can work absolute magic with the barbecue. When he made these mouthwatering pork loin chops for us the other night, I asked him if he could do something similar with pork spare ribs—inside, in the oven. (You know how we love ribs at The Mouse House.) He kindly obliged, and quickly turned out these Maple-Asian Fusion Pork Ribs. And all I can say is: Oh. My. Goodness. I’m embarrassed to say that if I could have crawled into the oven with them, I think I just m