Ed Brill, Julian Robichaux, and I will be discussing IBM Connect 2016. Join us for the live discussion!
It’s official! I have registered for IBM Connect 2016! Booked hotel, booked my flight, registered for the conference. And I’ll be speaking! Once again I will be speaking with the wonderful Julian Robichaux. He and I will present:
Hope to see you at the conference, please say HI!
Roughly once per quarter, I travel out to Schaumburg, IL to spend time in the PSC office. While it is work, in an office, cubes and all, it’s also something I love to do. I work with amazing, smart, and smartass people. We throw around coding ideas and technology topics. I fill my “thinking well”.
We also have lunches and dinners and drinks and I fill my social well.
No two of us are alike. In fact many of us are so opposite each other, it’s a wonder we can speak, and yet we are more than just speaking, we are friends. We respect our differences and celebrate them, both political and technology-based.
At the end of another week at the mothership, I just had to take a moment and express my joy and gratitude that I get to work with such wonderful people.
Seriously. If you’re looking for a tech post or a running post, move on. This is truly about pork ribs.
I am on my third year of taking part in a CSA (Community Supported Agriculture) farm share. This time I decided to do the pork add on, which means once a month, in addition to my weekly vegetables, I get a big ol’ bag o’ pork. This month I received pork chops, bacon, breakfast sausage, italian sausage, chorizo, ground pork, and pork ribs. Pork ribs. Delicious pork ribs.
I wanted to cook them (well, really, I wanted to eat them, but it is suggested that you cook them first, so…) and I turned to the internet for how to accomplish that. Of course, there are many ways to cook ribs, but I had some limitations. 1) I am currently eating low carb and thus did not want a BBQ sauce-based recipe/method. 2) I do not own a smoker or even a grill. 3) It was 90F today, so the oven was sort of out of the question.
I found this recipe for a dry rub and mustard to make it stick. But again, the oven was not an option. So I decided I would throw the ribs in my slow cooker. Plenty of recipes/directions online for that. BUT they all involved drowning the ribs in sauce, which again, was not an option.
I got creative. I wanted the ribs in the slow cooker. I wanted them dry-rubbed as in the above linked recipe. I didn’t want them in liquid, but the slow cooker has a tendency to make things, well, liquidy. Last week we had shucked corn, but didn’t cook it all. So I decided to use the shucked corn cobs as my slow cooker base layer. I then stacked the ribs on top of the corn, and then on top of each other. Turned it on low and left if for 8 hours or so.
The result were the most amazing ribs I have ever eaten in my entire life. The meat literally fell off the bone when I pulled them out of the slow cooker.
To go with the ribs, I sauteed up some of the farm share greens in olive oil and drizzled with a little of the pork drippings from the slow cooker. Soooooooooo good.