Summer comes to an end...

It's hard to believe that Fall is nearly here. The month of September has been busy for us! Anthony a I went away for Labor Day weekend to celebrate our Anniversary. We stayed at a bed and breakfast near Duluth and explored the split-rock lighthouse and Gooseberry Falls. It was nice to get away just the two of us and it was nice timing as well because Anthony traveled a lot for work.

We are back into our school year- routine as Ethan has started Discovery 3's, his preschool. He attends two mornings a week, Tuesday and Thursday. Besides that we are still receiving our weekly CSA box and trying to find new ways to prepare our vegetables. We are staying busy with our mom's group, but look forward to next month when Anthony will travel much less :)

Family Time in FL

Anthony, Ethan and I went to FL this month from the 4th-13th. We were there to celebrate the life of Anthony's Grandmother, Carla, who had past away earlier this year. We all shared wonderful stories and pictures. We also soaked up plenty of sun while we were there. We went to New Symrna beach, Sea World Orlando, and spent a lot of time in the pool. It was a wonderful trip and great to see so much of the family.

Summer is here and it is HOT!

 early mornings at the park

 riverside days parade

 ice cream at sebastian joes

 relaxing at elm creek pond

 rides in delano for the 4th

 4th of July dinner

 homemade strawberry jam

 first tomatoes ready to pick

 morning walks

csa box- week 6

hamel rodeo!

We have had a busy summer so far. We have taken advantage of our pool and Elm Creek Pond memberships, that is for sure! Anthony, Ethan and I even checked out Cascade Bay a water park in Eagan one really hot weekend. It was fun because Ethan is now able to go down the big water slides with one of us. We have been enjoying our weekly vegetable box and are having fun with new recipes and ways to cook the veggies. One of my favorites so far has been beets chips! 

Next week we will be heading north for the 3rd annual Family cabin trip. This year we are heading to the Gull Lake area. After that long weekend we will be home for a week and then leaving for Florida to visit Anthony's family. It just doesn't slow down- but we love it!

The rest of Spring! (playing catch-up)

 zoo trips

 swimming lessons

 new sand/water table

 lots of walks

 cooking together

 planting a garden

 spring festivals

 a new "pet"

 end of the school year

 new sunglasses

 dinner out as a family

 Supporting a local farmer: our first CSA box

 playing at the beach

 weekend time with friends

 CSA box #2

 cooking with our weekly vegetables

What a great spring so far, and this week summer begins!

A Chilly 47 Degrees and Ribs!

I was really excited when Elizabeth gifted me the Weber Genesis the other week.  Ever since I had it setup on the patio, I have been trying to grill everything I can.

"What's for dinner tonight?" I asked Elizabeth.
"I have pre-made enchaladas in the freezer.  I just need to warm them in the oven."  She replied.
"Can we heat them up on the grill?"  I pondered.

Anyway, this weekend bringing Easter Sunday, and you know how most people go ahead and eat some pork, I decided to shake things up, and make the pork on Saturday, and not a ham either, but rather, a slab of baby backs.

The weather wasn't quite right for ribs, but I decided that 47 degrees, a little rain, and moderate wind were not going to keep me from grilling!

Thanks to my good friend Russell in Oklahoma, where they certainly know their BBQ, I have a nice rub to prepare the rack with.  Thanks Russ!

First I had to trim the fat, the pieces of dangling meat, and rip that silver skin off the bottom.

Next I had to get that rub on nice and thick like reasonably layered.  *Actually, I put too much on this time, and will consider another go, but with half as much rub.  Still good though.

Then I wrapped it up tight in some plastic wrap and put it in the fridge for an hour or so.

Next, I set my grill to approximately 225 degrees F, and put the ribs on.  Indirect heat of course.

Now it was time to go poor a nice cold Ale.  This has really turned out to be a good choice!

About an hour or so has passed, and the ribs have taken on enough flavor from the open flame/flavorizor bars on the grill; it's time to wrap them up in foil.

This was the first time I have tried Annie's BBQ sauce, and I was very happy with the product.  Sweet and smoky, just like the label indicates.

You gotta get those rubs out of the foil now, and finish them off with some slathering.  I don't have a traditional mop for this part, just a silicon pastry brush.

About 3 1/2 hours have past now, and it's time to start carving.

Dinner is served!

Inspired by Russell Stitt's BBQ Knowledge...

An Anthony Holloway Production...

And Ethan approved!