So today, I'm posting on their behalf. First, the ribs. Keith had two racks of ribs and we (yes, I did help a little) rubbed them lightly with olive oil and then rubbed a mesquite seasoning on them, folded them each in tinfoil, and put them in the refrigerator until they were ready to be baked. I don't know all the details, but he baked them in the oven until they were pretty much done and then put them on the grill for 15-20 minutes. With the drippings that were there after baking, he made a barbecue sauce to put on them on the grill - so he did one with that and put Sweet Baby Ray's on the other. Long story short, they were awesome and I'm pretty sure he can give Sweet Baby Ray's a run for its money. If you want more details, let me know and I can ask him.
The other day Mom and I were talking about different ways to use all of this fresh sweet corn they have and she had mentioned finding this recipe that sounded really good. She modified it a bit and made it off-the-cob instead, and ended up with this:
4 cups fresh sweet corn
1/4 cup mayo
1/2 cup DiGiorno Three Cheese shredded blend (or Cojita or Parmesan)
1-2 jalapeno pepper(s), diced small - seeds removed
Cook corn on stove top; drain water when done. Add mayo, cheese, and pepper(s) - mix well and simmer until cheese is melted and you're ready to serve.
We really liked this. She didn't use the butter that it calls for in the recipe; it was rich enough as it was. Mom said the first time she made it, she used one pepper and it was good but that it could use a little more. I said "Have we met? More jalapeno?" Sometimes she surprises me -- like the other day when she told me she likes watching baseball. Again, have we met? :) But I digress. When she made the corn for us this weekend, she used two jalapenos (no seeds) and we thought it was just right. And it was a bonus that the corn and peppers were straight from garden/field at the farm.
Oh, and to top it all off - and I'm sorry I don't have a picture - Russ made potato salad with red potatoes planted out at the farm, too. And for dessert, I made mango bars (again). Lots of food. Fresh food. Great food.