(no subject)

Yummy pork ribs tonight!!! I seared them, then braised them in a mixture of Arbor Crest merlot, worchestershire sauce, soy sauce, balsamic vinegar, garlic, black pepper, dijon mustard, and horseradish. I let them braise for an hour. Nom nom nom nom nummy!

As usual, I'm looking forward to Thanksgiving. I've started plotting how I want to play with my food and am having a rare old time doing so! Now, if my shoulder cooperates, it will be a great day. If not, it will still be a (drugged) good day.

S