This is the first in an occasional series of Good Eatin’, kind of a sidebar usually involving leftovers (LO), where I will describe an easily put together meal that we enjoyed very recently, maybe yesterday.
The spareribs have been wrapped in foil in the refrigerator for over a week. I got the Winter Ribs recipe from Mark Bittman in the New York Times recently, planned for leftovers and now they await.
Pop into preheated Toaster Oven at 350 ° for 15 minutes. About halfway through warming, slather with bottled BBQ sauce of choice.
I have a bunch of baby carrots. Trim and wash. These are way too little to peel. In a saucepan, put in juice of a small orange, (actually, I had a tangelo) some white wine (or vermouth or water), a teaspoon of Honey Dijon, and a pat of butter. Bring to a boil, add the carrots and simmer, covered for about 4 minutesâ€”until carrots are tender, but not mushy. Plate the ribs and carrots, reduce the remaining pan liquid to 2 or 3 tablespoons and pour over carrots.
Split and trim a head of romaine. Slather on creamy dressing (I had Marie’s Chunky Blue Cheese in the refrigerator).
Now, that’s Good Eatin’.