Day 303: Slow Cooker Ribs {Recipe Revealed!!}

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I was worried this recipe wouldn’t work out quite right, but thankfully, it was divine.
This was my inspiration for the ribs and I followed at least the first part of the directions.

Ingredients for the dry rub for 2-3 lbs of ribs (if you’re as liberal as me with it):
•3 TBSP of paprika or close enough
•2 TBSP brown sugar
•1/4 tsp cayenne pepper or close enough
•Eyeball the salt and pepper

And don’t forget the rest…
•Mostly full 40 oz bottle of sweet baby ray’s BBQ sauce
•Oil to grease crock pot
•2-3 lbs of ribs or six as the original recipe calls for, we made a smaller batch–ours was about 4 servings.

Directions
Mix dry rub together by hand and rub it onto ribs. Spray your crock pot with oil or non-stick spray. Layer ribs in pot.
Pour BBQ sauce on top. Original recipe calls for only 3 cups but we wanted to use of all of our sauce.
Cook on low for 7 hours.

I really struggle with leaving food alone in a crockpot. This is worth it, so go busy yourself elsewhere.

The original recipe says to do a bunch of fancy stuff after your salivary have already been working.overtime for 7 hours. We skipped it and it was delicious. Our ribs were mostly thawed when we put them in, and after 7 hours they literally fell off the bone. They would not have held up to more vigorous cooking.

The dry rub takes barely ten minutes and it was so worth it. I love BBQ, but sometimes the sweet is just too sweet. Using the spices and the sauce gave a nice even flavor. For spice junkies, you will want to add a lot.

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Day 302: Misty of Chincoteague

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I just finished the book Misty of Chincoteague. I know it’s an ancient little kids’ book but there are so many people defined by stories like these.

The writing style was dated but sweet. I imagine if I read this when I was eight or ten years old I would have begun saving every penny to buy a pony.

Can I borrow someone’s little girl and read this story aloud to her?
Okay…that might have sounded weird.

This whoops on the back of the book had me confused for a while. It says Phantom has a male baby, when all through the book, Misty is a female.

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Day 301: Sink Me

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Sink me, you’ve sank my battleship!

Kit and I got a travelset version of Battleship. He had an early lead, through the middle we were neck and neck.
Finally, I found his little 2 hit ship and I won the game. Kit is adorable because he always said “You sank my battleship!” Just like the robotic voice.

Does anyone else try to put the ships diagonally every time and forget that it doesn’t work that way?

Day 299: Not Easy Being Blue

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Figured I would take a ready for bed picture. This was not long after I got my hair cut and I was really enjoying it tumbling on my shoulder.

Yes, those are a pair of Eeyore onesie pajamas that say ‘Not easy being blue’. They’re also fleecey. They are super warm so I always reserve them for really cold nights. I usually even out my temperature by sticking a foot out from under the covers.

Day 298: Collie

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A  sweet young border collie showed up on our farm the other day. He stayed the night on our welcome mat overnight but I guess finally went home when he got hungry.

He was intact and had only been taught a couple of commands. He made up for his ignorance with enthusiasm.

I called him ‘boy’ or ‘you-dog’ because I know he had a home. He was sporting a collar.

Kit had just been stalking about wanting another working dog for he farm. Kit likes Australian cattle dogs, but it was too conveniently timed not to laugh about.

Kit said we might get a working pup this fall so he can spend more time working with it. Exciting!

Day 297: Lasagna Roll Ups {Recipe Revealed!!}

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Another popular one on pinterest I have seen rolling around. Somehow I felt I exerted less effort with these than with a pan of spinach lasagna. Here’s the Pinterest link: Lasagna spinach roll ups.

Ingredients
1 lb. Lasagna noodles (big box)
15 oz. Ricotta (small tub)
1 cup Shredded mozzarella
1/4 cup Grated parmesan
1 large egg
10 oz. Frozen spinach (one block)
2.5 cups marinara sauce
To tastesalt and pepper
as needed non-stick spray

Kat’s additional ingredients:
Another 1/4 cup parm
1 quart of homemade sauce–I always like a lot of sauce and ours has mushrooms, onions and other tasty flavors.

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I’m have added and slimmed down the instructions on here. They are different than the website linked.

Step one: Bring to a boil water, dash of salt and dash of oil.
I boiled my noodles for 7-10 minutes instead of 12 minutes. As soon as they go limp and you can kinda roll them in the pot with a spoon, they’re ready.
Drain. I rinsed them with cold water and left them in the pot in cold/room temp water.

Step two: While the noodles are boiling, prepare the filling.
Thaw the package of frozen spinach and squeeze drain.
Combine well the spinach in a bowl with the ricotta, mozzarella, parmesan, egg, freshly grated pepper and about 1/4 tsp of salt.

Step three: Spray casserole dish with non-stick. I didn’t turn on my oven but if you think you go really fast go ahead and preheat your oven to 400° F. I turned my oven about halfway through once I got the hang of portions and rolling.

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Step four: On a clean surface, lay out a few noodles at a time. Original recipe says a couple of tablespoons of filling per noodle. I put a little less than that. Don’t worry about measurments. Be concerned with the filling covering all of the noodle but being a very thin layer. Roll them up and place in the casserole dish.
Repeat until all of your filling is gone.
There will be some noodles left over, these are “back ups” for broken noodles and they made decent chicken food if they don’t make it in the casserole dish.

Step five: Pour the sauce over the rolled noodles making sure to cover everything.

Step six: Cover the dish in foil and bake for 30 minutes. Serve hot with parmesan sprinkled on top.

Original recipe said the filling would do 14 noodles, I made 15. If you want to cut down on extra noodle waste then make 20 noodles instead of the whole box.
Much like lasagna, these are wonderful reheated.