We got to Arisia, which was very great. Both the kids came, too. My son had been to at least one con long ago but it was a first time for my daughter. They both enjoyed it. I didn't manage to get together anything for the art show but they gave me a credit for next year when I cancelled, so we'll see what happens. (Memo to self: I should start now.)
Which, yes, should have been "tout le monde est heureux". Oh, well!
RIBS (Randomly Interchangable Barbecue Spices) Rub
3 Tablespoons Smoked Paprika (could be regular paprika + smoke seasoning)
1-1/2 teaspoons Brown Sugar (light or dark, or could be 1 teaspoon of raw or white sugar)
1 teaspoon Hot Paprika (could be cayenne or red pepper flakes, maybe use less if so)
1 teaspoon Ancho Chili Powder (could be regular chili powder)
1 teaspoon Cinnamon (any sort)
1 teaspoon Garlic Powder (completely optional)
1 teaspoon Black Pepper (can be less if freshly ground)
1/2 teaspoon Nutmeg (could substitute/add allspice)
1/2 teaspoon Salt
These can all be combined ahead of time and kept in a jar. I used it on about 3 lbs. of boneless "country style" pork ribs, but it could be used on any meat. For the baking, the trick is "low and slow": low oven temperature, long cooking time, and keep the meat wrapped up until the end so it stays moist during the cooking.
Rub the spice mix into the ribs. If you have time, refrigerate for anywhere from 1 hour to overnight, but if you're pressed for time it's better to spend it in the baking. Wrap ribs up in foil packets and put (seam side up) on a rack over a foil-lined baking sheet. Bake at 300 degrees Fahrenheit for 3 to 4 hours. Remove from oven, but don't turn the oven off. Open the packets carefully and save the juices. Put ribs back directly on the baking rack and return to the oven for another 1/2 hour or so. The juices can be used in something else (pour some into the water for cooking rice?) or reduced to a thicker glaze for basting the ribs. If you choose to glaze the ribs or want to use a regular barbeque sauce at the end, try putting them under the broiler for a few minutes to char them before serving.
And it is, and we'll keep going, and we'll make it through.
Lord and Lady,
Be with your children
And at the hour of our death.
There are two trees in the 93 median just north of Roosevelt Circle. I've noticed them on the drive because for the longest time the highway department had been removing the grassy parts of the median on 128/95 along my previous drive between Woburn and Wellesley, squishing it down to a double row of concrete barriers. I like grass, but I also saw this as A Good Thing because now there's an inside breakdown lane and when all four+four lanes are packed at rush hour. it's good to get the fender-benders off to whichever side as soon as possible. But they didn't need to take down any trees along that stretch. So if they do the same to 93, what happens? I assume the trees would be doomed, and that's more of a shame than losing some grass (and, let's face it, it was mostly weeds, only a few of which bothered to bloom). These aren't big trees. For a while I thought they might be the same sort, though shaped differently. The more northerly tree has a straight trunk and gently spreading branches. The southerly tree has a twist to its trunk, the branches look strained, bent, as if broken off a few times and trying to recover. An accident could have caused the difference. "There but for the grace of DUI..." So I'd been waiting till full spring to see if the leaves gave more info, but now that it's been lighter out in the mornings, I see the bark differs. Smooth patches on the northern tree, rough scales on the southern one. Different by nature and not by nurture. But we'll see if the leaves help identify the species more exactly (despite my general botanical cluelessness!).
That's "... A Hole" not "... A-Hole" in the real title. The mashup got widespread reportage earlier this month, but I'd somehow missed it. If you didn't hear about it, and know/like NIN, listen now.
And then, read this:
Not so surprising after all!