Timing Is Everything

Some days I've got it, some days not.  Yesterday was a NOT day.  It started out perfectly.  You may not remember, but I went to the store, saw a guy stocking sourdough bread and grabbed a bag without looking.  My timing was off.  When I got home, it was GARLIC sourdough.  I can tell you that it does not go very well with my morning scrambled egg.  

While I was perusing the fridge for breakfast, I had an epiphany!!  GRILLED CHEESE.  What could be better on garlic sourdough?  It was awesome.  I should have thought of it sooner because I'm down to only three slices.  No one said you HAD to eat breakfast food, except my Mother, which is why I don't.

To counteract that healthy breakfast, I had THIS for lunch.  I knew you were wondering about all that whipped cream.   Is this the perfect way NOT to be wasteful?   I do like a little pumpkin bread with my whipped cream.  I should be able to use it up in no time.

 Finally it was time to start those ribs.  Trouble was the weather was not cooperating.  It was 54 degrees which isn't very compatible with a smoker you want to cook at 225.  I moved it to a location out of the wind - almost anyway.

In 30 minutes it heated up twenty degrees.  That didn't bode well for tender ribs.  I finally stuck them inside, turned the heat up to 300 (as high as it will go) and wrapped it in one of my wool horse blankets.  An hour later, it was barely up to 200.  Timing is everything when it comes to smoking.

I decided not to worry, after all I am the only one who will be eating them.  Since they take five hours, I worked on this quilt.  I brought four back from Tucson ready to be bound and finished up.  I could only find the binding for one.  I guess I have to haul them all the way BACK to Tucson to finish them after all.
 

 

 

I checked on the ribs occasionally, wrapped them in foil and let them go another two hours.  I hesitated on the last hour since my timing and heat was so far off all day.  I guess I would rather they be overdone than raw. 

Sure enough, they came out looking beautiful, but were falling-off-the-bone overcooked.  No worries, I will still eat them one by one by one!!  I wonder if skunks like bones? 
 

 

 

Anyway, I ate my fill.  To balance out all that meat, I quickly roasted off some vegetables.  This picture was pre-roast.  Well, actually it could also be after-roast because I didn't leave them in long enough.  My timing was off here too.

 

Do you think skunks like vegetables?  Asking for a friend.