I’ve been flying under
the radar the last few weeks on account of copious amounts of Uni work and a
trip overseas. I am pleased to inform you, my adoring readers, that I have successfully
completed my first semester of my Masters and rewarded myself with a trip to
Bangladesh (to visit my sister and her new husband) and Singapore (my home of
three years when I was younger).
Since my last post I have had another dinner party success!
I have a few great loves in my life. My family, my besties (Carrah and Marc), shoes and ribs.
The love I have for ribs is not unlike the love I have for my friends and family. They are comforting, they are warm, they fill me with life and happiness and they're covered in delicious smokey sauce (the ribs of course, not my friends...).
On many a rib-eating occasion I have announced to my company that if I could take a bath in anything it would be rib sauce.
A friend of mine once had to tell a newer dining guest to not interrupt or touch me whilst eating ribs of fear that I may mistake their limbs for a piece of rib-y goodness and gnaw the appendage clean off.
Just like the love of my friends and family, this deep love has grown over many years of eating ribs. It may then surprise you that it was only a few weeks ago that I first attempted to create this adored dish in my own kitchen. Sad, but true.
But that glorious day has come and gone and I live to tell the tale. (the tale follows....)
I had been blessed by my mother with a slow cooker and was given a recipe by a friend for the wonderous meal.
It was interesting to see the "behind-the-scenes" story of how my beloved ribs were prepared.
This includes boiling the raw ribs for over 30 mins (making my kitchen smell less than delicious), preparing the rib sauce (which I nearly flooded my kitchen with....not in a good way) and finally cooking the ribs in the slow cooker for the better part of the afternoon.
After hours of cooking I was disappointed to discover tender-less meat in my slow cooker and feared I would have to serve my guests rib-flavoured leather!
I uncharacteristically (read: I do this far too often) abandoned the recipe and threw my ribs and sauce into a caste iron pot and promptly placed the pot and contents in my oven.
Within a short period of time the meat was falling of the bone and the sauce was becoming the perfect sweet and sticky accompaniment to the resurrected meat.
In addition to the ribs I made duck fat potatoes (you must eat these before you die!), roasted corn cobs and buttered vegetables.
The meal was received with joy by my guests who all wrote lovely feedback on the blackboard place mats on which the food was served.
For dessert I made chocolate fondants with raspberries; the second course was as well-received as the first, one guest even licking his plate clean.
I believe this meal was another great success in my dinner-partying adventure. There are some photos below for you to salivate over....
My next challenge is adding a third course to the mix by trying out some new entrees.
Til next post.
-the goddess in training.
Slow-cooked ribs, duck fat potatoes, roasted corn and buttered veges.
Chocolate fondant with icecream and raspberries.
Til next post, 
