Check back next Tuesday for more writerly words of inspirations!
This week I read:
This book was awesome! It was fast paced, suspenseful, and had a couple of nice surprises in store for the reader. The main character is in her senior year of high school – and the witness protection program. She just wants to keep her head down, blend in, and make it through the last 6 weeks of school so she can attend college and leave the program forever. But as long forgotten memories start to resurface, other demons from her past come back as well. A perfect thriller for your summer reading list!
Four college friends go to a remote Alaskan island to spend the summer working on their art – but they aren’t the only ones who show up! This was a gripping, fast paced story that kept me turning the pages. Plenty of suspense, but with a few minor plot hiccups that I would have missed entirely had I not been so intent on solving the mystery! The writing was a little rough in places, and it wasn’t completely unpredictable, but it was enjoyable, easy reading.
I just started:
This week I read:
This was definitely a #BlameItOnLitsy choice. Despite being published almost 20 years ago, it’s been getting a lot of attention – and good reviews – lately. So much so that when it showed up as a Kindle daily deal, I had to snatch it up. It was definitely suspenseful and interesting, but, to me, it felt like the author took the long way around. Heavy on the court drama and the did she/didn’t she. The twist at the ending did blindside me, but I felt a bit underwhelmed. If you like legal mysteries, this one’s for you.
This book was described as “an homage to 1980’s slashers and mall culture,” How could I resist? The short answer is that I couldn’t. It was a quick, fast paced, fun read. That said, it was rough in some areas and seemed almost as much of a social commentary on consumerism as a teen slasher. It took an odd, unexpected turn that I felt detracted from what was promised. Definitely campy, but that’s the point. 3.5 stars rounded up.
Thanks to NetGalley, the Publisher and the Author for an advanced copy for review.
I just started:
(I’ll be guessing at the identifications, feel free to correct me if I’m wrong.)
If you enjoy this week’s photo, be sure to check back next Saturday for more Seabirds at the Seashore!
Just a reminder that you can get a copy of my book, Detecting Fear, for FREE on Amazon this weekend! Just click the link below!
Hey, Foodies! Happy Friday!
Recently, Natalia over at Traveling Hummingbirds wrote a post about a plate of delicious ribs she had while in Amsterdam. Being from the south, and married to a rib connoisseur, AND having mastered the art of making fall off the bone, fork tender, melt in your mouth ribs myself (I shared the recipe here way back in 2013), I had to know more, and she told me they were corned and smoked. Corned? Ribs?
I’d heard of corned beef, but this was new, and when I tried to find a recipe online, there was very little info about it. Naturally, I was intrigued. And I couldn’t help but feel challenged. So, even though I was positive I was going to ruin a perfectly good rack of ribs winging a corned rib recipe, I gave it a try anyways – and was delighted to discover I was wrong!
I’m not going to lie – there were MANY moments during this process that I thought we’d be ordering takeout at the eleventh hour. I didn’t even take pictures to document the preparation. The ribs weren’t very pretty. And unlike when I usually cook ribs, the smell didn’t make my mouth water. But the meat was succulent and delicious, which is all that matters!
Because most of the information I could find about brining to make corned meat was for briskets, and ribs are much thinner, I only brined the ribs for 48 hours.
1 rack of pork ribs
salt for brining (I used Morton’s coarse grain salt)
plastic Ziploc bags
Cut the slab of ribs into 2-4 pieces (I made 3). Place each piece in a separate plastic bag. (Tip: Flip the ends of the bag over to the outside to prevent spreading raw meat germs.)
Mix your brining solution. I used about 1/8 cup salt for every 2 cups of water.
Place enough brining solution in each bag to submerge the meat and seal tightly.
Put your Ziploc bags inside another plastic bag (like a grocery bag) to guard against disaster and refrigerate.
Allow the meat to soak for 48 hours.
Rinse ribs under cold water, then place in a large pot, bring to a boil, then simmer for 2 hours.
And that’s it! We ate the entire rack that night, which we’ve never done before! If you try it, please let me know if you like it!
Check back next week for another Foodie Flavor!