ROLLING ROCK PLEDGE

"To honor the tradition of this great brand, we quote from the original pledge of quality...'From the glass lined tanks of Old Latrobe, we tender this premium beer for your enjoyment as a tribute to your good taste.' It comes from the mountain springs to you...33".

SUNDAY'S RECIPE-SWEET MARINATED BABY BACK RIBS

Marinade: 1/2 medium onion, fine chopped *** 2 cloves garlic, minced *** 3/4 cup red currant jelly (i used homemade sand plum jam) *** 1/4 cup honey *** 1/4 cup soy sauce *** 1/4 cup apple cider vinegar *** 1 tsp hot chili sauce (i used srirachi)

Combine all ingredients. VERY IMPORTANT!! - peel membrane off bone side of baby back ribs...many people don't do this, it makes ribs tough even when they're done! Place ribs in large ziplock bag or other non-metal container and referigerate for 24 hours. Place on smoker and smoke at 250 degrees for 3-4 hours. Wonderful!

2011 NATIONAL BIPLANE FLY-IN JUNCTION CITY, KS

A view of the cockpit of one of the little acrobatic
models...all business.













This is the 1925 biplane they were giving rides in...for $80 a person for a 15 minute ride. I thought about it, but there was NO getting Nancy up in one of those machines!









June 4, 2011, our 33rd wedding anniversary, at the National Biplane Fly-in at Freeman Field, Junction City KS. Nancy behind one of several neat, acrobatic biplanes.

Looking down the flight line with several Waco's in the foreground, the yellow was a PT-13D...all such beautiful planes.

My personal favorite (but I can't tell you the model!) This aircraft had an incredible lavish interior with walnut and burl appointments and was restored magnificiently.

Me visiting with the owner of a nice Waco...all the pilots were very friendly!

This little sporty model was for sale, hmmm...they only wanted $35K for it, maybe I should sell the Harley...nah!

Thought for the Day

"Friendship is like peeing your pants...everyone can see it but only you can feel the true warmth."

SUNDAY'S RECIPE-THAI CHICKEN SKEWERS

Not a huge deal, just a good change from the usual! I bought a small bottle of Thai Sweet Hot Chili sauce that said it was good on food as well as a marinate. So i trimmed off some bnls/sknls chicken breasts and de-boned some thighs, and marinated them for about 4 hours, then threaded them all on water-soaked skewers. Medium to low heat with constant attention(the sweet stuff will burn easily) for about 20 minutes, and we had a wonderful meal. Look for the bottle in the international aisle of Dillons.

SEVERE WEATHER WARNING

This is our severe weather indicator...Rory curls
himself in a ball and hides under the end table
on Nancy's side of the bed.














Thats a lot of little dog in a pretty tiny place...
but he makes it happen.

SUNDAY'S RECIPE- SMOKED SHOULDER

This is more of just a post than a recipe...a while back I printed my recipe for Rib Rub, which I used on these 2 pork shoulders. They were average size for shoulders (5-7lbs?) and I rubbed them down well Saturday evening, wrapped them in cling wrap, and put them in the fridge. Sunday morning I took them out about an hour before putting them on the smoker. They went from 8a till 1p on the hickory smoke, then I took them off, wrapped them tightly in foil, and they went into a 325 degree oven for 4 more hours. This is right out of the oven, after letting them rest 1/2 hour for the juice to re-absorb. I peeled off the fat cap and pulled the meat off, sprinkling more rib rub between layers of meat, which i put in our huge crockpot. All in attendance said the meat was GREAT!, with there being enough to feed 15-20 people with seconds!