WALNUT SHRIMP ALFREDO

I didn’t have any “ribbon like” noodles for a fettuccini, so I had to use a “round like” spaghetti noodle instead!

It don’t matter, if you’re cupboard doesn’t contain everything you need and your in a hurry and hungry…improvise!

I found frozen shrimp, so I let it thaw a little and then pulled off the tails, and then cut it into bite size pieces.

I boiled the spaghetti, which only took 9 minutes, strained the water off, put it back in the large deep pan it was cooked in, and set it aside. I added a little more salt to the noodles for taste.

In a saucepan I heated Bertolli’s Mushroom Alfredo Sauce over low heat.

I cut up a large onion, chopped up a big handful of walnuts and set them aside.

In a large hot skillet, I poured in some olive oil, dumped in a large spoon of garlic, added the onions and walnuts, some hot crushed red peppers, some dried tomatoes (I like a lot of the sweet taste), some salt, and black pepper, and a large jar of sliced mushrooms. Once this mixture began to steam, I dumped in the shrimp and stirred it for about 10 minutes (only slightly longer for fresh shrimp).

When the onions begin to turn transparent, dump it all over the spaghetti and mix.

That's it!

As an extra, I think cooked bacon or a spicy sausage would compliment the flavor. If I’d had some, I would have used it.

RECHARGING WITH AUBREY’S COMFORT FOOD

After Saturday’s punishing hike to the White Oak Sinks, the waning explorers stopped at the nearest restaurant with draft pulls! The closest and the best on our trip back was Aubrey’s Restaurant in Maryville, Tennessee.

The rounds went something like this, Pabst Blue Ribbon (on draft no less for Steve), iced tea (Corey), Sierra Nevada (followed by a Bass for Mushy), another Sierra (for Ron), Newcastle (for Matt), and Bud Light (for Gary)! After clinking glasses, we downed the first glasses in short order.

Next in order of importance – food – comfort food, and lots of it for tired trail hands!

In the same order, except that I missed Gary’s prime-rib sandwich, our choices from the menu:

- Peanut Crushed Catfish Fingers
- Boston Scrod with loaded back potato and macaroni

- Rattlesnake Pasta with chicken and spinach
- Grilled Tuna Sandwich
- Ragin’ Cajun with Firehouse Chili

Times don’t get any better than that guys!

SCALLOP STIR-FRY

My wife has been under the weather for the last 3 weeks, so cooking has been pretty much left up to me. That’s okay, she can wait on me next week after I have my shoulder operation!

Any, here’s a quick meal that will satisfy your hunger and your taste buds.

- Heat some olive oil and a large helping of minced garlic in a large skillet.
- Toss in a package of frozen scallops.
- Salt and pepper the scallops as they begin to cook, and then generously sprinkle some hot crushed red pepper over them.
- Toss in a large handful of almonds.
- When the scallops are cooked through (about 10 minutes), dump in 2 or 3 handfuls of Birds Eye Thai Stir-Fry frozen vegetables.
- Add extra onions…they never have enough in those packages for my taste!
- Add a generous squeeze of honey to the mixture and about of 1/3 bottle of Kikkoman Stir-Fry Sauce.
- Salt and pepper the vegetables once again to taste.

The vegetables should only take about 12 to 15 minutes to cook tender.

Serve in a bowl (if you are a caveman), or on a plate with rice if you want the full carb treat!

SPICY CHICKEN WINGS

As you know from my other blog, I was in Alabama this weekend. So, we did not buy provisions last week and made do on what we had to make it until we left Friday morning.

I found some Tyson Frozen Chicken Wings and decided “hot wings” is what we will have for supper Thursday evening.

I placed the full bag, about 27 mixed pieces of “flats” and “drums” on a greased baking sheet and heated the oven to 400 degrees. I cooked the uncovered wings for about 50 minutes, taking them out and turning them after about 30 minutes.

About 10 minutes before the wings came out of the oven, I heated 1/3 stick of butter, 2 or 3 tablespoons of vinegar, 4 tablespoons of my favorite hot sauce, 1 cup of hot and spicy barbeque sauce, and about ¼ cup of honey in a large skillet.

As soon as the wings came out of the oven, I tossed them into the hot, sweet, and spicy mixture and continued to toss them repeatedly until fully coated in the sauce.

I served the wings with a frosty glass of Old Scratch beer and plenty of paper towels!

If you like you wings a little crunchy, I suggest broiling them for about 5 minutes on each side prior to tossing them in the sauce.

Finger licking good!

QUICK AND TASTY RIBS

We were a little rushed for our evening meal tonight and there was little to be found in the pantry. However, I finally found a rack of frozen baby back ribs in the freezer, a packet of heat and eat rice pilaf, and enough lettuce, carrots, onion, and tomatoes for a small salad each.

The quickest way to get juicy tender ribs is to boil them for 45 minutes on low to medium heat.

I cut the rack in to so they would fit into my boiler, filled with water that just covered the meat, poured in a beer (not one of favorites – too precious to waste), added salt, garlic powder, and a little cayenne pepper for subtle flavor.

While the boiling was going on I opened a Blue Moon for myself and relaxed.

I then took the ribs out of the water and placed them on a slightly oiled Pampered Chef baking dish. I covered both sides of the ribs in sweet honey barbeque sauce and tomato catsup. I baked them for 1 hour, taking them out in 30 minutes to recover them in more sauce.

That left time for another Blue Moon!

Say hello to my little ribs! Delicious!

ORANGE CHICKEN STIR

Well, I am back on the caveman kick, having gained 2 pounds in Jackson Hole, but it was worth it. Now, it back to meat, nuts, veggies, and fruit!

Tonight I fixed Ms. Mushy my new Orange Chicken Stir-fry, and it was wonderful.

I first fried the chicken tenderloins in a hot skillet of olive oil, minced garlic, and hot sauce. I placed about 8 pieces in the hot oil, allowed them to thaw about 5 minutes, turned them, and put on salt and pepper. By that time, the other side had thawed enough to hold the seasonings, so I flipped them back over. I let that side brown before turning again. Once each side was a dark brown to black, they were done. I put them on a paper towel to cool.

I opened a Shipyard IPA, poured it into a frosty mug, and took a long pull!

I then cut up a package of broccoli and carrots into small pieces. I also cut up about half of a large onion and placed all the veggies in a bowl.

Over the top of the veggies I grated orange peel, sprinkled the top with more salt and pepper, added a handful of almonds, and put in a good amount of tarragon powder. I then drizzled a little more olive oil over them and mixed it well.

I then dumped the veggies into the hot skillet and stir-fried them until tender, dumped the chicken (cut to bite size) back into the mixture, and squeezed the juice from the orange halves over the hot food.

It was very good for the caveman!

THE CADILLAC GRILLE

The Cadillac Grille is the third, and top shelf, in the complex consisting of the Cadillac Lounge, and Billy’s Burgers (see below). This was the most expensive meal ($305 for six - 18% gratuity included) we had in Jackson Hole, but it was worth every penny. My Grilled New York Strip steak, with glazed onions and creamed spinach was primo!

Ron had the Buffalo Bolognese - Ground Buffalo Sirloin, Bell Peppers and Roasted Garlic in a Fire Roasted Tomato Sauce Tossed with Penne Pasta, Fresh Basil and Romano Cheese. Yummy!

Naturally, it was all washed down with Snake River Pale Ale!

SNAKE RIVER PALE ALE WITH BILLY BURGERS

We visited the Snake River Brewery and toasted each other with their fine pale ale every chance we got. It seems this is the favorite drink in Jackson Hole, Wyoming and we also appreciated it with Billy Burger and fries.

If you sit in the Cadillac Lounge, you can order of from either Billy’s or the Cadillac Grille’s menu. Billy’s half-pound burgers are good eatin’ and you can get anything up to Elk steak from the Grille. One evening I had the strip steak with glazed onions and creamed spinach (pictures later). Everything was yummy with a draft, or two, of Snake River Pale Ale!

CAVEMEN DID HAVE BEER!

Finally found out why beer is not affecting my diet…cavemen did have beer! Well, sorta.

Scots have been making beer since at least Neolithic times. In 1985 archaeologists uncovered Pictish pots dating from 6500 B.C. containing remnants of beer brewed with barley and oats, honey or heather, meadowsweet and royal fern. In the late fourth century the Irish High King Niall of the Nine Hostages launched a campaign against the Picts, at least in part to learn the Scots’ brewing secrets. He succeeded in wiping out the Pictish population of Galloway, but was unable to extract the secrets of Scottish ale even from the last survivor.

To my ancestors I say, thanks guys!

CAVEMAN STIR-FRY CHICKEN

Celebrating the loss of another pound (11 thus far) I had lunch at Bailey’s Sports Grilled today and had chicken wings and beer! The beer hasn’t seemed to hurt me, but I am only drinking on special occasions now and not keeping it in the frig! I cooked steaks on the grill last night and it was hard not to hold a beer while I stood at the grill. I equate it to not smoking when I drank after quitting smoking humpteen years ago! Hard!

Anyway, tonight it was my turn to cook again and I was not in the mood for something long and complicated. So, the old caveman dropped by the store on the way home and picked up some fresh chicken breast strips to stir-fry, and a bag of Birds Eye Thai Stir-fry vegetables (don’t use the Thai seasoning packet…sugar and carbs).

I started the heat under some olive oil, garlic, and hot sauce, and cut the meat strips into bite size pieces. I dumped the meat into the skillet and stirred it to get the oil and flavors all over the chicken, salted and peppered the chicken and continued stirring it until the meat was a golden brown.

I then dumped in two or three big handfuls of the mixed vegetables, salted and peppered again, threw in a handful of almonds, and stirred the mixture until the vegetables thawed and then cooked through.

It was wonderful with a few walnuts also on the side.

Thus far, I like the way this way of eating makes me feel. I don’t care if the weight comes off slower now…I just like it – the weight will come.

CAVEMAN UPDATE

I have lost another pound, even with the occassional brew! Wow, 11 pounds lighter than last year!

KUNG PAO CAVEMAN?

Six of us went to the Knoxville Travel Show today that was held on the Convention Center near the World’s Fair site. It was $5 to get in and we picked up lots of brochures and free travel gear. The highlight, if there was one, was the Holland Great Land cruises to Alaska. My wife and I have wanted to go back for over 10 years.

Holland has a tour that is boat, train, and bus that would be great if we could afford it. The trip lasts 21 days with 2 nights in Denali National Park! I think we started saving today!

Anyway, Judy’s sister Terri and her husband Steve joined us for supper (that’s dinner to you Yankees) at P. F. Chang’s, which is one of my favorite places in Knoxville. It wasn’t quite caveman, but Caveman has been wanting some seafood with spices, some nuts, a little brown rice, and some Kirin Ichiban.

We began (and I forgot to thank them for buying the appetizer) with CHANG`S CHICKEN LETTUCE WRAPS, which is quickly cooked spiced chicken served with cool lettuce cups and hot sauce.

I had the KUNG PAO SCALLOPS AND SHRIMP, which are quick-fired with peanuts, chili peppers, and scallions. My hot favorite! The only other thing I might try instead next time was what Steve ordered. He ordered a new dish called SHRIMP AND SWEET GLAZED WALNUTS, and it was very tasty!

The plate photo in no way represents the total meal…that’s just what I moved to my plate showing off with my chopsticks! Believe me; you will be full when you leave!

As usual, no room for desserts!

CAVEMAN EATS OUT

Run chickens run! The caveman was out and about today with his son and Bailey’s Sports Grille’s hot and honey chicken wings filled the bill! I had at least 16 of them and man, were they ever yummy!

Corey, not a caveman, had the Buffalo wings, 3 of my wings, and chocolate cheesecake.

He drank about 7 or 8 glasses of tea and I had 3 Killians.

Great day for the Paleolithic dude!

RED SNAPPER & SHRIMP FOR THE CAVEMAN

A quick delicious meal of frozen fish and baked broccoli and cauliflower is just 30 minutes away!

Simply fry your choice of fish in a little olive oil. Season the fish with salt, pepper, garlic powder, and fresh lemon juice. Depending on how thick you fish is, cook until the meat flakes apart, usually around 5 to 8 minutes per side for thin pieces.

Bake fresh broccoli and cauliflower buds in a 350-degree oven for 30 minutes. Put a little olive oil in a glass-baking dish, salt, pepper, and garlic powder the vegetables and place in the oven. Oh, and place about 8 frozen shrimp in the same dish for added taste with the fish.

Serve as shown and sprinkle a few of your favorite nuts around the plate.

PALEO DIET COMING ALONG

As I said below, I’ve lost at least 9 pounds and feeling really good. Started walking earnestly today and have a hike planned Wednesday. I’ll probably post pictures either on Flickr or on Mushy’s Moochings.

I ate out Thursday and ordered Hawaiian Steak on A Stick, mushrooms and onions, and creamed spinach. Apparently the little bit of cream and the 2 Killians didn’t bother me.

I ate out Friday and ordered Rudy Tueday’s New Orleans Seafood dish with broccoli, and instead of the potatoes I got their mashed cauliflower. I also had 2 Killians and so far it has affected my loss.

Tonight, I grilled a hamburger steak for my wife and I (after I ran to the store and swapped out the propane tank). It was delicious with sautéed onions and green beans, and some sliced tomatoes. Note I included a few nuts too! I’m beginning to like nuts with everything I eat!

CAVEMAN UPDATE

Working off the "Paleo Diet" plan, I have lost 9 pounds in 7 days! Not bad, and I've had a couple of Killians along the way.

I will be starting back on my hiking trips this week, so check out Mushy's Moochings for photos!

Wish me luck!

I'M A CAVEMAN

If you’ve thought about a new diet (or as I prefer, “way of eating”) for the New Year, check out the caveman diet.

I began what is commonly called “the caveman” or “paleo” diet a few days ago and I think this will be good for me. Already, I feel so much better inside. I don’t have that full, bloated feeling after eating, and my wife likes the fact that I’m not full of gas – which means all my heartburn is gone! And, I’m never hungry!

Basically, it’s anything you can find above ground (which leaves out potatoes and peanuts), is not made of starch (which leaves out corn, pinto beans, breads, and pastas), or made with sugar (which leaves out a lot).

I’m becoming a “hunter-gatherer!”

Mornings I eat a few nuts, a boiled egg, and some kind of fruit (including bananas). I continue to walk and run around a lot, so I stick a baggie of nuts in my pocket, put a bottle of water and an apple or banana in the truck and I’m off. For the evening meal, we cook some kind of meat, add a salad or stir-fry, eat fruit and nuts while watching TV.

My blood pressure was 132/78 this morning at the doctor’s office and she (yes she) was pleased to hear about the diet. She asked one question about calcium and I said I’ll get it from broccoli and other green leafed vegetables. I gave her one of my “blogness cards” and left happy.

I like it because you can eat all the meat you want, nuts, vegetables, and fruit – there are no limits!

It could be right for you too!

CAVEMAN DIET GOING WELL

I know it’s only been 3 days, but I feel better already - no full or bloated feeling or gas! The best part…I haven’t been hungry.

I went to the doctor today and my blood pressure was 132/78, which is good for me! In my pocket was a baggie of nuts just in case I needed them, but I never got hungry.

This morning we munched on the leftover tenderloin (see below) with a boiled egg, an orange, and a handful of nuts.

I returned home from the doctor around noon and it was time for another handful of nuts, a banana, and some leftover hog jowl! Man it was great.

Tonight we fixed a nice mixed green salad with olives and pecans with some homemade honey, apple cider, and honey dressing, and a juicy strip steak cooked medium well on the grill.

It’s going to work folks! I even have a luncheon date tomorrow at a pizza place and it’ll be blackened chicken salad for me – and yes, I will have two beers. Surely a caveman fell into something fermented occasionally!

THE PALEO DIET

You probably won’t see too many carbs on this page for awhile. I decided to start eating like a caveman, but not raw!

I’m a “hunter-gatherer” for as long as I can make it stick. I read somewhere that you have do something at least 21 days to make it a habit – well, that’s my first goal.

I began Tuesday morning at a plump 240 – my first goal is 20 pounds, but I really just want to feel better. The theory behind the Paleo or “Caveman” way of eating is that man didn’t start living shorter lives until he started growing what he ate. Along with agriculture came flour, meal, and sugar, which begot breads, pastries, and pasta.

It’s going well. I eat a boiled egg, some nuts (anything but peanuts and cashews allowed), and some kind of fruit for breakfast thus far. During the day, my wife and I have carried a banana or apple and a baggy of mixed nuts wherever we went. If we got hungry, we just munched out!

Suppers (that’s southern for dinner) have consisted of fried (olive oil is all that’s allowed) chicken, grilled steak, and tonight this wonderful pork tenderloin with stir-fried vegetable medley. What a fantastic meal, whether your on a diet or not!

It beats Adkins because fruit and nuts are allowed. The other main difference is no dairy products on the Paleolithic – caveman didn’t milk cows, they ate them!

I simply cut up the tenderloin and fried it in olive oil with garlic and hot sauce added. I salted and peppered each side of the meat and dropped it into the hot oil. I took about 20 to 25 minutes, browning the pieces, to cook thoroughly.

Then I dumped in the vegetables and almonds into the same hot oil, salted and peppered it and cooked it for about 8 to 10 minutes.

Wish me luck folks!

CAJUN CHICKEN

This dish is not un-similar to the “stir fry” chicken dishes already posted, but there are 3 different ingredients in this offering that make it slightly unique and tasty.

Cook and set aside Lipton’s New Orleans Style Rice (written prior to caveman diet).

As readers know, I normally start with a hot skillet of olive oil (4 tablespoons) and minced fresh garlic. From there I (for 2 to 3 people) pop in 8 Tyson chicken tenders straight from the freezer. I admit that there is less sizzle and popping if you let the chicken tenders set out for about 1 hour on a double layer of paper-towel in a paper plate to thaw. However, frozen tenders can be put in a hot pan without too much of a problem.

As soon as the tenders have begun to thaw, sprinkle salt, fresh ground pepper, and cayenne pepper on the tenders. As the down-side begins to whiten, turn them and season the reverse side with the same ingredients.

Brown the tenders to your liking and remove from the skillet and place them on paper towel in a paper plate and set aside. After they cool you need to cut them into strips – about 3 strips per tender.

While the tenders are cooling, prepare your vegetables.

- Cut up half a yellow/orange and half a red bell pepper.
- Cut up half a large sweet onion (Vidalia in season)
- Cut up half a package of raw washed and de-stringed green beans
- (pineapple and either cashews or peanuts are optional)

In the skillet with the remaining olive oil and garlic, dump the vegetables. Season the vegetables with salt and pepper. If the mixture becomes too dry, spray with cooking spray or add a table spoon of olive oil. Once the mixture is about half cooked (leave as crispy as possible) add 2 tablespoons of stir fry sauce and 2 tablespoons of sesame oil.

Add back in the cooked chicken strips and toss the mixture until completely heated.

Serve with the rice on one side of the plate and a helping of the vegetables and chicken on the other.

As usual, I like a “toddy” or beer as I cook. Tonight it was George Dickel and Diet Coke! George is a southern thing and made of quality in Tullahoma, TN. It’s hard to find in bars or sports bars even in Tennessee, but it’s better than Jack Daniels! Yes, it’s true. You can’t sip Jack straight, but George (the 90 proof) is born to sip slowly with a fine cigar – with or without ice.

Enjoy!

NEW YEAR’S HOT STEW

The Dragons and Knights traditionally get together on any holiday, and some we make up! We try to have different things each year for New Year’s Eve, so this year it was Ms. Mushy’s Hot and Spicy Beef Stew.

Begin by buying the best stew beef and cutting it into small pieces (about a pound and a half per every 4 to 5 people). Heap it all into a large hot pot with a small amount of olive oil, salt and pepper it, and brown well. Meat will not be fully cooked through in this step. Extra boiling and simmering will tenderize and finish cooking the meat.

Depending on how many you are feeding, add Spicy Hot V8 juice, a hefty sprinkle of Mrs. Dash’s Extra Spicy Seasoning Blend! Let the mixture and meat boil on medium heat for 1 to 1 ½ hours.

Sauté some mushrooms and onions (if you like onions) and dump into the stew pot!

Then begin adding your favorite vegetables, like diced new potatoes, a can of mixed vegetables, corn, and anything else you like or need to get rid of!

Boil the mixture another 20 or 30 minutes, and then put the pot on small burners/elements and simmer until the party arrived. About 30 minutes before time to eat, mix up your cornbread mixture and bake either in muffin or pone forms. Remember, buttermilk makes the best tasting cornbread!

Serve with large bowls and butter for the cornbread.

For dessert, offer sweet or buttermilk for the remaining cornbread! Now that’s Southern goodness!

BOW-TIE SHRIMP

Rained all day here in East Tennessee and we laid around most of the day watching things from Comcast’s ON DEMAND. Late in the afternoon we began to get hungry, so I went over the inventory.

I found some frozen medium sized shrimp, a jar of Bertolli’s Mushroom Fettuccini, a box of bow-tie pasta, some sun-dried tomatoes, some garlic, an onion, and fixed me a drink of my Christmas present – George Dickel Barrel Select! Man was that Dickel smooth!

I fixed the pasta according to box directions (salted and added a touch of oil to the water), diced a small onion, and put the fettuccini on low heat to simmer.

I then ran cool water over about 24 shrimp, pulled off the tails, and cut them into three pieces each.

Once the pasta was finished, about 10 minutes, drain it and set it aside. Turn on the heat under some olive oil, the sun-dried tomatoes, and the onions. Sauté this mixture until the onions were slightly limp and dumped in the shrimp. I salted the top of the shrimp, and sprinkled in plenty of fresh ground pepper (I recommend lots of pepper).

I did not have bacon or bacon bits, but if you do, add them at this point for more flavor!

When the water from the shrimp boils away, dump the mixture on top of the pasta and then the hot Bertolli!

Mix it up and serve hot! Bread is optional!

This plus a little George will warm you up on a cold rainy day.

I LOVE CHRISTMAS SHOPPING

It has been a tradition with us to take our granddaughter Christmas shopping just before Christmas. She is fourteen years old, going on thirty-five! Thus far, her parents give her money to buy them presents. Every year she says the same thing, “It seems strange for you to give me money to buy you presents.” Well, yeah, but until you get a job, that is the way it will stay!

She is, if I do say so myself, a lovely thing with a sweet heart. However, she often misses out on our “reindeer fun” and “boomer” senses of humor. We have tried for the last eight or ten years to get her to relax and have some fun, but it appears we only embarrass her. Take for example today when I met these lovely ladies in Victoria’s Secret (see my other blog). She would not even stand with us for a photo opportunity. Somehow, women, scantily clad was more than see could take, or maybe it was the fact that her Papaw kept trying to pick them up in front of her Granny. The child just does not know how to have fun!

We do have our moments together as a family and I am saddened when I think that we may only have a couple of more years to enjoy this tradition. Soon, she will be running around with friends or worse yet, a horny, pimply faced young man who wants to buy her things other than perfume in Victoria’s Secret!

By the time we made it to Wasabi’s for an early supper, she had calmed down enough that me taking pictures of my plate for my blog did not seem as embarrassing to her. Maybe it was because she had her mouth full!

Anyway, this is my favorite part of the Christmas Season.

LAYER DESSERT

Layer 1:
- 1 cup flower
- 1 cup chopped nuts (I use pecans)
- 1 stick margarine (melted)
- ¼ cup brown sugar
Mix and spread out in a 9X10” baking dish and bake for 20 minutes at 350. I prefer a glass container so everyone can see all the layers. Let it cool when finished.

Layer 2:
- 1 cup Cool Whip
- 8 oz. cream cheese (soft)
- 1 cup powdered sugar
Mix and spread over 1st layer when cooled.

Layer 3:
- 1 pkg. chocolate pudding (instant)
- 1 pkg. vanilla pudding (instant)
- 3 ½ cups of milk
Mix as directed on pudding box and spread over the second layer.

Layer 4:
Top with the reminder of the Cool Whip.

Place in the refrigerator until served (best served cold with hot coffee).

BREAKFAST IN PARADISE

Just returned from Key West where we had a real feast. Our primary objective seemed to be to have a beer in every bar there, which is impossible (See Mushy’s Moochings for a round up of the most popular watering holes!).

Here were had a very relaxing breakfast at the Westin Key West Restaurant and watched the latest cruise ship passengers disembark. This spot, just south of Mallory Square, is a very lovely spot with a view of the Gulf, and in the evening, enjoy a spectacular view of the sunset with your meal.

The meal is simply a baked potato smothered with scrambled eggs, cheese, bell peppers, mushrooms, and fresh green onions - with bacon, fresh orange juice, whole-wheat toast, and fruit on the side. This one stayed with me until mid-afternoon.

OVEN BAKED RIBS

Got no grill? No problem!

RIBS:
Rub the ribs (both sides) in garlic powder, salt, and black pepper – then pour on and rub in your favorite barbeque sauce as I did these. Pour a can of beer, some kind you don’t like, in for moisture. Bake in a throwaway aluminum pan for 3.5 hours on between 350 and 400 degrees.

Set the time for one hour each time, take the ribs out, and brush on more sauce, and maybe a little honey.

I you don’t want to bake that long, boil the ribs in enough beer to cover them for 1 hour, then bake for another hour or until the meat comes off the bone the way you like it.

Serve with potato salad, baked beans, and beer rolls!

POTATO SALAD:
Boil 4 or 5 medium sized potatoes until a fork will easily slip into them through the skin. Let the potatoes cool, peel them, and cut them into bite size chunks.

Boil two egg to well done – about 5 to 6 minutes. Let them cool, or run cold water over them, peel, and cut into small pieces (whites and yellows).

Dice up 2 or 3 carrots.

Now, mix all the ingredients into a large bowl. Dab in 2 or 3 tablespoons of Miracle Whip or Mayonnaise as needed for moisture and taste. Plop in 1 or 2 tablespoons of sweet pickle relish. Add salt and black pepper to taste. MIX! Then put it into the refrigerator to cool until ready to be eaten.

BAKED BEANS:
Pour a large can of baked beans (I used Bush’s Country Style) into an oven safe glass bowl. On top of th beans add one diced onion, 2 or 3e tablespoons of ketchup, and 1 or 2 tablespoons of mustard, and about 3 heaping tablespoons of brown sugar – MIX!

Bake in the oven at 400 degrees only long enough for the onions to cook completely.

BEER MUFFINS:
In a medium bowl, fill about halfway with Bisquick Pancake Mix and add 2 tablespoons of sugar, and then add beer until the mixture is just moist enough to pour out of a spoon but is still thick. Spray cooking oil or baker’s spray in a muffin pan that has about 12 slots. Fill the holes about half way.

Place the muffin pan in an oven heated to about 350 degrees and cook for 12 to 15 minutes. The muffins will be brown on the bottom before the top shows, so test the muffins by flipping on over after the time expires. Cook longer if needed.

Put all this on the table and get out of the way!

A nice pink Chablis went well with these, but most anything will!

BONEFISH GRILL - TURKEY CREEK

We celebrated my sister-in-law’s 55th birthday this evening at Knoxville’s second Bonefish Grill. We began the meal for our table of six with 2 of their best “starters” – Bang Bang Shrimp (Tender, crispy shrimp tossed in a creamy, spicy sauce.) and Mussels Josephine (Prince Edward Island Mussels sautéed with tomatoes, garlic, basil and lemon wine sauce.).

We finished off with market fresh fish grilled over an oak-burning grill. It was all yummy!

And yes, I can handle the chopsticks!