Sunday, July 26, 2009

The bounty keeps coming.....

From this:

To this:

Barbecue Braised Country Spareribs with Beer and Mustard Glaze

The ribs were made loosely following the Fine Cooking mag recipe:

I did my own little things that were different to the recipe.

The sides are Courgette/Tomato salad with Nasturtium Mayo and Beans Almondine. The lovely sage that garnishes the plate is from the herb pot in the front garden. I made some fresh foccacia bread today too, it was topped with Italian herbs, sun-dried tomato, garlic, olive oil and Asiago cheese.

I'm full.....

1 comment:

  1. mmmm...The food here is very good, but I miss yours too!!!