February 3, 2017: 100,000 Visas Voided

I took yesterday off in honor of The Bowling Green Massacre Remembrance Day, a day in which there was no massacre and the slogan is Never Remember.

Seriously, yesterday I made the leftover roast chicken into chicken salad for sandwiches and it was very good, and we ate the last of that lovely lemon cake.

I wonder if I should abbreviate the word “very” as v, as in “v. good”.  Ok, probably not.

Today it was learned in court that over 100,000 perfectly good Visas were voided by Cheetolini’s Executive Order last Friday. SURPRISE! People legally in this country with Visas can’t leave and people outside the country can’t get in, like that beautiful baby who needs surgery for open-heart surgery. Are they more sympathetic because she’s a tiny pretty child and appears to be white? They are not, sir, no, they are not at all sympathetic. She might be a terrorist, so keep her out.

Their hearts are as frozen as this robin’s butt in this birdbathfrozen-birdbathWe say STAY OUT you engineers and doctors, you students, you people who live here legally, you sickies awaiting medical help. Well, actually we don’t, but Mango Mussolini says it so for a while it will be the rule.

Late note: Canada has offered to care for the people  who were coming to the US for medical help. YAY! Canada, we don’t deserve such a good neighbor as you.

Side Note: Rumsfeld was spotted going in for a meeting with Flynn. What could possibly go  wrong?

Really, this is making me weary, all of this horribleness.



Look, don’t judge me, I’d rather have them grilled but it snowed last night and now it’s hovering in the 30s and raining to beat the band, so there’s no way I could get the Chief Griller out there to do my bidding. Does my bidding without a fuss most of the time but doesn’t like being cold and wet.

I brush my ribs with a store-bought concoction when I’m in a hurry and don’t want to make my own, but sometimes I use a rub and let it sit on them for an hour or two instead.


Here are a couple of nice sauces and a rub you can try:

Dry Rub

1/4 cup chili powder                                                             2 tsp crushed red pepper flakes

1 Tbsp ground black pepper                                              2 tsp garlic powder

1 Tbsp brown sugar                                                              1 tsp dried thyme

Using your fingers mix all of these lovely things together, then rub the mixture all over the ribs. Refrigerate for at least 15 minutes, but if you want more flavor leave it in the fridge longer, up to 24 hours

Basic Barbecue Sauce

1 medium yellow onion                                                        1/2 cup soy sauce

2 tsp olive oil                                                                           1 Tbsp Worcestershire sauce

4 cloves garlic, finely minced                                            1 tsp crushed red pepper flakes

1 Cup brown sugar                                                                 1 tsp dry mustard

2 cups ketchup (don’t laugh)                                             1 Tbsp finely minced ginger

1/4 cup apple cider

Spicy Peanut Butter Sauce 

1/2 Cup chunky Peanut Butter                                       2 Tbsp Asian chile sauce

1/2 Cup dry sherry                                                              Zest of one lime

1/4 Cup dark soy sauce                                                      6 cloves garlic, finely minced

1/4 Cup wine vinegar                                                         1/4 Cup finely minced ginger

1/4 Cup honey                                                                      1/4 Cup minced green onion

1/4 Cup neutral flavor cooking oil                                 1/4 Cup minced cilantro sprigs

2 Tbsp dark sesame oil

Combine all the ingredients and stir. Makes 2 1/2 cups.  Marinate the ribs in the fridge in this from 15 minutes – 8 hours, the longer the better.

The Ribs


Preheat your oven to 350°. Line a roasting pan with foil and arrange the ribs meaty-side up so you use the natural rack of the rib bones. That way you don’t have to get a rack dirty too. Put the ribs in the oven when it’s ready, and put a pan of water on a lower rack.

Set your timer to  60 to 75 minutes, with the promise that you’ll come back at least twice to baste these lovely ribs.

When you’ve got about half an hour left on the timer, you could make some rice in a skillet. I think this came from Peg Bracken’s I Hate to Cook Book. My aunt gave that book to me 47 years ago and it is falling apart.

Skillet Rice

Get out your favorite skillet and melt a Tbsp of butter on low. Chop up some green onions, throw them in and let them sweat a while, then stir in the rice.

You can use long grain white rice or basmati or probably something else but do not use instant rice, you won’t like the results.  I think brown rice and wild rice need a different approach, longer cooking time but I haven’t tried it so I don’t know.

 When the rice has been warming up in the butter for about 5 minutes, add the water. Stir in 1/2 tsp salt and herbs of your choice. I like thyme but you may like something else in your rice.

How much water and rice, you ask?  When making rice, the water’s twice. Except it’s really not but that’s close enough. For a half cup of rice add one cup of water or stock, even better. For 3/4 cup of rice you add 1 1/2 cups of liquid. Tonight I used 2/3 cup rice and 1 1/3 cup liquid.  See? There was a reason to learn fractions. Check it in about 25 minutes to see if all of the water is absorbed, about 15 to 20 minutes.




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