The Family Chronicle
May 2003

 

 

What's Going On?

In our last newsletter, we mentioned a new floor being installed in Susan and Doug's house. Well, it is finished now and a special thanks goes to Eugene Darguzhis, John's father in law. He basically cleaned up all of Doug's mistakes and made the floor look good.   Labai achiu, Eugene!

A lot of construction has been going on around the neighborhood. It seems that our street will still be a dead end as the county is putting a pump station at the end of the road for the new houses going in behind us.

 

 

 

 

Significant Dates:

May 14th
Susan and Doug's 9th Anniversary

May 26
Linda Doody aged another year.
(almost sounds like a wine, don't it)

 

 

 

 

 

 

 

 

 

Recipe of the Month:

 

Barbecued Spare Ribs

Ingredients:


2 lb. (1kg) pork spare ribs
1 tablespoon red wine vinegar
2 tablespoons tomato ketchup
2 tablespoons clear honey
2 tablespoons say sauce
2 tablespoons red wine vinegar
half a teaspoon mustard powder
one and a half fluid ounces (65ml) water
2 teaspoons Worcestershire sauce
half a teaspoon paprika
salt and pepper

Cooking Instructions:

Place the spare ribs and vinegar in a large saucepan of salted water, bring to the boil then reduce heat and simmer for 15 minutes
Place all the rest of the ingredients in a saucepan and stir well
Bring to the boil, reduce heat and simmer for 5 minutes
Strain the spare ribs and place in a large bowl
Pour over the sauce and leave until cool, turning frequently
Remove the spare ribs and reserve the sauce
Cook the ribs on a hot barbecue for 10-15 minutes, turning once, until browned
Re-heat the sauce and serve with the ribs, hot crusty rolls and cole slaw
Serves 4 (can be doubled)