Painted Turtle

we saw this painted turtle

a couple of weeks ago

while we were wading with Miss Bean

it is the first time I have seen a turtle around here

very cool!

Mmm look what is starting to ripen!!

our fave, the black blueberry

equally delicious, the blue blueberry

27 Years Ago Today ...

...Megan Willow came into our lives,

I am thankful for her!

I like her, she's a keeper!

Happy Birthday to Megan!!

Minnows

I have been watching these

minnows grow this past month

while we wade with Miss bean

in the river

minnows

July has been foggy and cool

fog on the Aguasabon River

swimming in the Aguasabon on one of our hot days

Miss Bean wading to cool herself down

she didn't enjoy the heat at all.

Foggy July

Fog on the Aguasabon River

swimming in the Aguasabon on one of our hot days

Miss Bean wading to cool herself down

she didn't enjoy the heat at all.

Smartweed

I found a patch of this wild flower while we were walking Miss Bean on the weekend. It is smartweed, from what we have read, it is gorgeous!

I have been trying for days to upload a photo to blogger, very happy I was finally able to!

Wild Strawberries

the yummy wild strawberries are ripe

Sticky Oven Ribs

sticky oven ribs, from food and drink magazine

(I made these ribs at Easter, they were very delicious)

braise
2 racks meaty pork ribs (4 to 5 lbs)
1 cup chicken stock

preheat oven to 375°

cut ribs into halves and fit into a single layer in a large roasting pan, meaty side down. pour broth over and tightly cover pan with tin foil. bake for 1 hour. ( I increased the amount of ribs, so I cooked them for 2 hours, my pan was double layered)

rub
1 tbsp onion powder
2 tsp paprika and garlic powder ( I used smoked paprika)
1 to 2 tsp cayenne
1tsp black pepper
1 tsp salt

remove ribs from pan to cool. line a big baking pan with sides with tin foil. increase oven temperature to 425°
stir rub ingredients together.
dry ribs with paper towels. sprinkle and press the rub onto the meaty areas and put only a slight amount on the bony side. cut into single ribs.
Prop meaty side up single ribs against each other in the foil lined pan. bake uncovered for 30 to 35 minutes until browned and sizzling. drain fat from pan.

slather
1/4 cup molasses
1/4 cup maple syrup
1/2 cup chili sauce or ketchup
1 1/2 tsp dijon mustard
1 tbsp cider vinegar

mix slather ingredients. slather meaty tops with 1/3 of the sauce. bake uncovered for 5 minutes. then turn ribs on their side and slather with 1/3 of the sauce, bake 5 minutes. finally turn ribs to the other side and slather one more time, bake 5 minutes or until glazed.
serves 6.