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World Peace BBQ Ribs

May 16, 2016 By Elaine Ambrose

ken ribs cabin 14

The adults at our recent family BBQ will cancel each other’s votes in the next presidential election. Yet we were all able to come together and eschew politics to chew on the best ribs in the whole world. And no one was offended, criticized, or shot – and that’s always a goal at my dinner parties.

When my mother was still here, she would take her place at the table and repeat her irritation that Barry Goldwater lost the 1964 presidential election to Lyndon Johnson who subsequently destroyed the country with his socialist programs. But she gobbled up the ribs and laughed along with her granddaughter, a fan of President Obama. Another family member had marched in liberal parades yet happily dined with two conservative, gun-toting police officers. By the end of the feast, nine racks of ribs were gone and 16 people were happy with life and at peace with the universe. It’s too bad people in the Middle East don’t eat pork because these ribs could save a lot of unnecessary warfare.

I believe that Studley and I make the best ribs ever. The secret is in my rub and steaming technique and in his Texas-style sauce. Here’s our recipe that is guaranteed to delight taste buds of all ages and pacify any political pomposity:

ribs

World Peace BBQ Ribs

Place a few racks of pork baby back ribs on a rack over a broiler pan.

Create a rub of equal parts grated lemon rind, grated fresh ginger, and lots of pressed fresh garlic. Pat the paste on the ribs. (Save the lemons for iced tea or water.)

Pour boiling water into the bottom of the pan and cover with a tent of tin foil. Bake for an hour at 350 degrees. Open a bottle of wine and test for flavor. Test again.

For the sauce, Studley starts with a bottle of hickory-smoked BBQ sauce and one flat beer in a sauce pan. (To make beer flat, leave a bottle open for several hours or heat it 20 seconds in the microwave.) Add two cubes of butter (yes, he is a true Southerner), and some Montreal Steak Seasoning and some garlic salt. Simmer for about 40 minutes. (This sauce would make horse manure taste great.) While it simmers, share some beer and/or wine with your guests. Then throw the steamed ribs on the BBQ, slather with plenty of sauce, and wait about 10 minutes for the magic to happen. Share more beer and wine. Round up the grandkids.

bbq ribs cabin 14

Serve with salads, fruit, veggies, rolls and more butter, and lots of paper towels. These ribs pair nicely with cold Miller Lite Beer and several bottles of bold Cabernet. End the meal with some pie and brownies. Then sit around, rub your full bellies, and offer toasts to world peace.

family dinner cabin 14

Our family BBQs end with hugs, laughter, and promises to get together soon. My hope is that the grandchildren will grow up in a more civilized society where people can share good food instead of bullets. As for my choices, I’ll vote for the candidates who most fervently believe in the Preamble to the Declaration of Independence: “We hold these truths to be self-evident, that all (women and) men are created equal, and they are endowed by their Creator with certain unalienable rights, that among these are life, liberty, and the pursuit of happiness.” Hear, hear!

Make Candy Trains: They Magically Disappear

November 30, 2015 By Elaine Ambrose

This festive family tradition began more than 30 years ago.

Mix three wonderful items — kids, Christmas, and candy — and create some fun and lasting memories by making candy trains. They are magic because they disappear before New Year’s Eve.

We first made candy trains more than 30 years ago when my two children were toddlers. Now, their children and I meet on a Saturday each December to make trains. It’s a tradition that gets better every year. The mothers and I have added a new ritual that makes everything more festive: we enjoy a glass of wine while the little ones concentrate on frosting and candy. By the end of the day, everyone is happy. Sugar rush? Who cares?

Candy trains make wonderful holiday centerpieces, and they’re also fun gifts for neighbors and friends. To make trains and traditions of your own, you’ll need the following supplies:

Cardboard
Tinfoil and tape
A few cans of white frosting
Strings of red licorice
Candy: M&Ms, unwrapped candy bars, unwrapped round red and white mints, chocolate kisses, life savers, square mints in foil, anything else you want. (Frozen leftovers from Halloween work well.)

Cut up a cardboard box and tape several sturdy pieces together for the platform. Cover it with tinfoil and tape on the bottom to secure.

Spread white frosting on the cardboard for snow. Place two strips of licorice over the frosting for the tracks. Squish one candy bar into the frosting near the end of the platform. Cut a candy bar in half and “glue” with frosting to the top of the first candy bar. See the engine taking shape?

Now, glue the round wheels onto the candy bar. Glue M&Ms into the center of each wheel. Glue a chocolate kiss onto the front for the cow catcher. Use unwrapped lifesavers on the engine for the smoke stack. Repeat with more cars, adding wheels and more candy. Allow the children to create their own masterpieces. We’re talking about future engineers here! You may need to establish parameters ahead of time: the designers only can eat four pieces of candy and four tastes of the frosting during the assembly.

After the edible art is finished, everyone celebrates with hot cocoa. Then the kids can proudly take home their trains to display on the kitchen counter. If you have a cat, you may need to cover the train or leave the cat outside until January. (In case defensive pet lovers don’t know, that was a joke.)

Over the next few days, the train gradually disappears. One M&M is missing, a chocolate kiss disappears, and then a chunk of candy bar is gone. How does that happen? As we all know, the season is full of mystery and magic, and it makes me happy to watch my children and their children enjoy a special family tradition. After we tuck the little ones into bed, we often stand and gaze at them sleeping and imagine visions of sugar plums dancing in their heads. Somewhere, I can hear Tiny Tim saying, “God bless us. Every one!”

(Published on The Huffington Post in December 2014)

I’ll Take Turkey Over Tofu, Thank You!

November 19, 2015 By Elaine Ambrose

Thanksgiving is next week and I’m not flummoxed about what to fix. I’m a true admirer of tradition, so I’ll stuff a fresh turkey with dressing that contains only bread cubes, celery, butter, water chestnuts and fresh herbs and spices. I’ll baste it with more butter as it roasts in the oven, and then I’ll be profoundly thankful to share and eat it.

I’m not a huge fan of creative changes to standards recipes. Feel free to enjoy baked tofu and cauliflower, but I’ll choose the real mashed potatoes, thank you. Bon Appétit‘s website, always offers alterations to traditional holiday dishes. A current article includes recipes for cranberry wasabi (nope) and a red wine gravy reduction over a popular green bean recipe (double nope). My only wine reduction will come from my glass into my mouth.

I admire people who can concoct tantalizing new dishes and incorporate different ingredients to create new, delicious recipes. I’ll even try some vegetarian, gluten-free, dairy-free, sugar-free, low-carb, non-alcoholic and low-fat meals, but please don’t criticize me when I finish my customary Thanksgiving feast with a platter of warm pecan pie with soft ice cream and a glass of wine. I just want to remain true to my heritage.

For Christmas Eve, I always prepare prime rib, rubbed with curry, fresh garlic, ginger and course black pepper. I serve it with poppy seed potatoes, as I have for the past 20 years. There won’t be any deviations from these two recipes, but others are welcome to bring something new and fancy. We’ll enjoy every bite.

I get a bit emotional around the holidays when my family comes together for meals, and this year we’ll have an empty chair at the table. But there will be commotion at the kid’s table, and the adults will vie for the last turkey leg. It’s traditional.

The Humble Photographer

July 11, 2015 By Elaine Ambrose

(Published on The Huffington Post June 8, 2015)

We all remember school picture day and how our mothers cajoled us into wearing that hideous dress just for Grandma, or restrained our bangs that we had purposely left to dance upon our eyelashes. Then, we repeated the motherly routine with our own children, fussing over their collars, bribing them to wear the cute headband and admonishing them to smile — or else! Did we ever consider the person behind the camera?

My uncle was a community photographer for almost 40 years. He opened a small shop in the hamlet of Jerome, Idaho, and his work took him to schools around the valley. He photographed weddings, reunions, anniversary parties and civic events. A self-taught businessman, he learned how to set up lights and props while he experimented with different ways to use a camera. He developed the film in his darkroom and carefully categorized the thousands of smiling faces. His work preserved memories for three generations.

He died recently at age 93, and a grateful crowd came to the memorial service to offer their respects. The most common comment was, “He was such a good, humble man.”

The world of photography has changed dramatically over the years. My uncle used to take his film and process the negatives as his clients waited weeks for the results. Now, any pre-teen or bored celebrity with a cell phone can take a “selfie” and instantly post an obnoxious, duck-lipped pose on social media. Too many are tempted to post potentially embarrassing photos that remain forever on the Internet. The act requires no skill and definitely no humility.

My uncle was appalled at how the art of photography had become a vanity tool for those who screamed, “Look at me!” His professional pride came from his talent to cajole a cranky baby to giggle, his ability to evoke a smile from a petulant schoolboy and his desire to create the perfect pose for a nervous bride. Behind the camera, he directed beautiful, true images of life. Not one of his photos included a purposely pouty pose.

The next time you take your children or grandchildren to a photography boutique in a retail store or prepare them for school photography day, consider the person behind the camera. The photographer doesn’t know your child, but will attempt to elicit a portrait that captures personality as well as image. These artists remain obscure, hidden behind their lenses, and that’s their choice. Behind the scenes, they use their talent to create instant masterpieces of other people.

My uncle didn’t want or need attention or fame. But he lives on through framed portraits that hang on thousands of walls and in photographs that fill countless albums. Over the decades, life through his eyes reflected a changing reality from poise to pomposity. He closed his business when the authentic images were not retrievable.

He was such a good, humble man.

Sweet Traditions with Candy Trains

December 5, 2014 By Elaine Ambrose

Mix three wonderful items – kids, Christmas, and candy – and create some fun and lasting memories by making candy trains. They are magic because they disappear before New Year’s Eve.

We first made candy trains more than thirty years ago when my two children were toddlers. Now, their children and I meet on a Saturday each December to make trains. It’s a tradition that gets better every year. The mothers and I have added a new ritual that makes everything more festive: we enjoy a glass of wine while the little ones concentrate on frosting and candy. By the end of the day, everyone is happy. Sugar rush? Who cares?

Candy trains make wonderful holiday centerpieces, and they’re also fun gifts for neighbors and friends. To make trains and traditions of your own, you’ll need the following supplies:

Cardboard

Tinfoil and tape

A few cans of white frosting

Strings of red licorice

Candy: M&Ms, unwrapped candy bars, unwrapped round red and white mints, chocolate kisses, life savers, square mints in foil, anything else you want. (Frozen leftovers from Halloween work well.)

Cut up a cardboard box and tape several sturdy pieces together for the platform. Cover it with tinfoil and tape on the bottom to secure.

Family Matters through Life and Death

November 5, 2014 By Elaine Ambrose

Birth is a time of celebration when family and friends gather to welcome a new life, full of opportunities and potential. Death, also, can be a time to rejoice and reflect with loved ones, especially if the deceased person exceeded her potential on earth. Such is the case with my mother Leona Ambrose.

The top picture was taken in July as her grandchildren, their spouses, and their children joined my husband and me for a visit at her assisted living facility. The second two photo was taken October 10, just three weeks before her death. Again, family members gathered around even though she could not remember names or faces. We were limited without a better camera, but the cell phone captured images of loving people. I especially treasure the shot of my mother and my sweet granddaughter. They have always shared a special connection.

Sometimes we don’t understand what goes on within families or why some people reject taking responsibilities for others. After next week’s funeral service, we can all reflect of things we should have done, actions we could have taken to lessen the heartache of those we love. I must apologize to my mother for not trying harder to communicate with her first-born son. In her honor, I will forgive him for not visiting her for 15 years. But, I do that only for her.

Thanks, Mom, for loving your family. We will strive to continue your legacy of keeping an attitude of gratitude, even when life kicks us in the gut. Oh, and we’ll also buy a new camera to record the next fabulous generation.

World Peace BBQ Ribs

Make Candy Trains: They Magically Disappear

I’ll Take Turkey Over Tofu, Thank You!

The Humble Photographer

Sweet Traditions with Candy Trains

Family Matters through Life and Death

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