W: 318.4 BS: 174 :-(
Election tomorrow. Whoo Hoo.
Taxi 1Taxi 2Cook ribs- Make
coleslaw and corn bread Bottle peach wineFire & Wood- Chickens
Laundry- Meds
Dishes- ?
Some time back, wife and I spent a few rainy days in Jim Thorpe. I mean... in a bar in Jim Thorpe, because rainy. There she tried an admittedly delicious drink centered on Jalapeno Tequila and mango juice. She liked it so much, when we got home I started the Jalapenos steeping in good tequila for a few months. At the bar they had a really large antique jar on the bar itself full of such, on brass legs and with a spigot to pour from.
Last night I mixed myself a drink I now call a Bloody Maria. It's 2-1 V8 juice and Jalapeno Tequila on the rocks with a sprinkle of Tajin on top.
Top Notch my friends, simply Top Notch.
Bottled the last wine of the year. A semi-dry Peach made from fruit grown down the road. I'm not 100% on the flavor of this one. Not totally dry and certainly not semi-sweet. The peach is there, but maybe in a year it will mature. Also, it never really clarified. It has a pectic haze that won't quit. Thus the name, 'Peach Haze'.
Being the last of the year and slightly iffy on flavor, this wine went into scrounge bottles. 4 different bottles here, including Mason jars because I just ran out of wine bottles.
So, with 38 bottles of peach wine bottled, washed, labeled, and tucked away... it's rib time.
2.5 hours at 250, and time to unwrap. The rub is still hanging in there, and it helps with the whisky/BBQ sauce I brushed on. Back in the oven at 250 for another 4 hours, and then I'll re-sauce and bump to 350 till it gets crusty.
Time for the mid-afternoon slathering. I needed the oven for 30 minutes to do corn bread anyway....