Saucy, eh?

We had pork spareribs for dinner tonite. Now, I'm not a very big fan of pork. "Big Fan" meaning I generally dislike it except when it is bacon (although I, like everyone, will pick at that overcooked skin bit on a holiday ham.). The point of the event is that I get to make a sauce or glaze or something. That doesn't mean I whip out the cookbooks. It means I whip out whatever jars are almost empty in our fridge and work with that. And I usually very much enjoy what turns out. But then again, I'm a bit of a sauce fetisher. As anyone who has seen me around ketchup will tell you, I have a hankering for condiments and I'm not shy about it. So there.

My favourite ingredients seem to be Marmalade, Dijon Mustard, and Worchester sauce. Today was a bit different. Since it was spareribs and thus supposed to be sweet (Am. Chinese food style.) I made a thin sauce of blended peach/pineapple salsa leftovers, various jams, tabasco, and hickory bbq sauce. And of course marmalade. I am amazed at how good marmalade is. I used to hate it. I thought the entire premise was rather strange.

And saying anything more would just be a decent into rambling. I really want to make some more sauces right now, but there's no point since they'd just be left and forgotten. So I wrote about them instead.

-- G 'Bye, Sonya --

. ( 18.1.04 ) .