Ever since I was little, barbeques meant two things around my house: lots of family and lots of good food. I grew up living just five minutes away from both my obachan and ojiichan Japanese grandparents and a handful of my cousins, so family get-togethers were a weekly event. It was only for special holidays, though, that my mom or obachan would make these Best-Ever Sticky Asian Ribs. I hardly ever make a recipe more than once or twice since I like to explore new flavor combinations, but these always keep me coming back for more. Sweet and salty combinations make my world go round and the BEST pairing in my opinion is sugar and soy sauce.
Oven-baked, country-style Chinese Pork “Ribs”
Crock Pot Asian-Style Ribs · The Crepes of Wrath - The Crepes of Wrath
Sometimes, when you do freelance work or guest blog posts, people ask you for a headshot. I usually send along vacation photos or some photo from a party. I am a human woman and I feel insecure half of the time, okay? I like to be the photographer, not the one being photographed. However, I asked Kramer over the weekend to just take a few quick shots of me in the kitchen and he obliged, although he is as nervous a photographer as I am a photographee…is that a word? I actually really like these photos that we took in 15 minutes while I made us both a drink to quickly consume afterward to quell any stress that may have evolved from Kramer operating the camera and myself standing behind it. Thanks to Kramer for being patient and a pat on the back to me for taking off my sunglasses.
Asian-Marinated Country Style Ribs