Cranky Old Lady Barbecue Sauce

 

This past weekend, in honor of Robert Burns’s birthday on January 25th, I found myself thinking of him often. He’s the one who said, “The best laid plans of mice and men gang aft a-gley.” And oh, how true those words feel the older I get. I’ve realized, in my dotage, that I’ve become a bit cranky, especially when things don’t go my way. I like things just so. Yes, it’s true, old folks like me are set in our ways. But I digress.

 The weekend started with grand plans. I had everything mapped out for Sunday dinner: barbecued pork steaks, coleslaw, and a baked potato. The night before, I even took the pre-seasoned pork steaks out of the freezer to thaw, feeling quite smug about my preparedness. Everything was going to be a breeze.

 Until it wasn’t.

 When I went to pour barbecue sauce over the pork steaks for their final half hour in the oven, I discovered that I didn’t have any barbecue sauce. Not a drop. Panic set in. Surely, I could whip up some homemade sauce, right? Wrong. A quick check revealed I didn’t have enough ketchup to make the standard “ketchup + brown sugar + magic” sauce. What I did have, however, was a pinch of stubbornness, a splash of creativity, and just enough coffee left in the pot to get me through.

 If necessity is the mother of invention (and I know I’m getting a bit quote-happy here), then I was about to channel her. I cobbled together ingredients in what I hoped was a logical order, tossed in a little espresso powder (because who doesn’t want caffeine in their barbecue sauce?) and crossed my fingers.

 To my delight (and maybe even a little shock), the sauce turned out wonderfully. Sweet, tangy, smoky, with just the right amount of zing, it was everything I didn’t know I needed in a barbecue sauce. I’m calling it Cranky Old Lady Barbecue Sauce because it was born from one of my old person moments of frustration and stubbornness.

Here’s the recipe for your own last-minute barbecue adventures:

 Cranky Old Lady Barbecue Sauce

 ¾ c. ketchup

2/3 c. dark brown sugar

¼ c. cider vinegar

¼ c. brewed coffee (or water, if you must)

1 T. dry mustard

½ t. Worcestershire sauce

1 t. paprika

1 t. kosher salt

1 t. espresso powder

1/8 t. freshly ground black pepper

2-3 drops of your favorite hot sauce

 Combine all ingredients in a medium saucepan over medium heat. Whisk everything together until smooth, and bring to a gentle simmer. Let it bubble away for a few minutes to meld the flavors.

 Use as you see fit -- on pork, chicken, or anything that needs a little extra love.

 So there you have it, proof positive that even when the best-laid plans go awry, something better can emerge. Next time you’re in a pinch, channel your inner cranky old lady, improvise, and you might just surprise yourself. And if Robert Burns taught us anything, it’s to embrace the chaos of life, and always keep some espresso powder in the pantry.

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Chianti-Braised Short Ribs

Did I tell you I bought a quarter of a cow? Yes, you read that right—a full quarter of a cow. You might not know this, but it’s totally possible to buy such a [relatively] small portion of a cow. Let me warn you, though: even a quarter of a cow is a LOT of meat. For example, I now have 32 pounds of ground beef in my freezer. That’s just the beginning! It was more than I could handle alone, so I split it with my number two son.

 Why did I do this, you ask? Well, I wanted to support local ranchers and know exactly how my meat was raised and treated. There’s something incredibly satisfying about knowing where your food comes from, and I’m pleased with my decision.

When it came time to select the cuts, I decided to leave that to the experts at the processing plant. Honestly, I wouldn’t have known where to start! As a result, I ended up with cuts I’d never normally buy—like bone-in short ribs. At first, I wasn’t sure what to do with them. My go-to recipe involves tossing boneless short ribs into the slow cooker with a packet of onion soup mix, a splash of red wine, and letting it work its magic. But with these beautiful bone-in ribs, I wanted to try something new. 

Enter Chianti-Braised Short Ribs. Oh my! These were pure heaven; tender, melt-in-your-mouth perfection with layers of rich, savory flavor. It was a culinary adventure that took those humble short ribs to a whole new level.

If you’ve never considered buying your meat locally—or branching out from your usual recipes—I highly recommend both. Sometimes, the unexpected turns out to be the most delicious!

 

Chianti-Braised Short Ribs

½ c. flour
1 T. dark brown sugar

½ t. garlic powder
½ t. onion powder
½ t. ground cumin
¼ t. paprika
Pinch cayenne
2 T. butter
2 lbs. bone-in beef short ribs
1 large yellow onion, sliced
 1 8-oz. bag baby carrots
½ c. Chianti
2 T. Worcestershire sauce
2 c. water
2 t. beef soup base
Large sprig, fresh rosemary
1½ T. cornstarch
Kosher salt and freshly ground black pepper, to taste

Place the first seven ingredients into a Ziploc bag. Add short ribs and shake to coat.

Melt 2 tablespoons of butter in a 10” to 12” skillet over medium heat. Add short ribs and brown on all sides. While they are browning, scatter the carrots and sliced onion on the bottom of the slow cooker. When short ribs have been thoroughly browned, place them on top of the carrots and onions in the slow cooker.

In the same pan in which you have just browned the short ribs, add Chianti, Worcestershire, water, and beef soup base. Cook, stirring, until everything is well blended, and heated through. Pour over the short ribs and vegetables in the slow cooker. Top with rosemary.

Cook on low for 6 to 8 hours. When cooking time is up, remove meat and vegetables to a large bowl and stir in 1 ½ T. cornstarch mixed with about a tablespoon of water to create a slurry. Add that to the slow cooker, stir to combine, and let it cook for a couple of minutes until thickened.

Serve the meat and vegetables over wild rice or a mound of mashed potatoes. Top everything with gravy. Delicious!

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Green Salad with Apples, Pecans, and Tasmanian Cherries

I recently became acquainted with Tasmanian cherries. Between you and me, I didn’t know Tasmania grew cherries as a cash crop, but they do, they are delicious, and considered to be the world's best cherries. In my opinion, they strongly resemble Bing cherries, but are not quite as sweet. That’s not to say they aren’t sweet because they are, they just aren’t cloying. I’ve been thinking of different ways in which to use them, and while I was putting a salad together the other day, automatically reaching for the dried fruit I got the idea to use fresh cherries instead. Game changer! They are fat, juicy, and delicious, adding color, texture and a hint of sweetness to the salad. I made the salad twice in one week, the first time I topped it with regular vinaigrette (as seen in the photographs here), the second time I used the blue cheese vinaigrette. By far, the blue cheese vinaigrette was the best.

Green Salad with Apples, Pecans, and Tasmanian Cherries

One head romaine lettuce, torn
2 T. roasted sunflower seeds
10 pecan halves
5 Melissa’s Tasmanian cherries, pitted and halved
Thin slices of Honeycrisp apple
1-2 T. blue cheese crumbles

Layer the ingredients in a bowl in the order listed. Top with blue cheese vinaigrette for best results.

 

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Dead of Winter Tablescape: A Chillingly Elegant Tribute to Edgar Allan Poe

January often feels like a dreary pause after the sparkle of the holidays, leaving tablescapes looking as barren as the winter landscape. But rather than surrender to the bleakness, I decided to embrace it with a creative twist. Inspired by my love for Edgar Allan Poe (and his January 19th birthday), I created a hauntingly beautiful table I’ve dubbed “Dead of Winter.”

  This theme was an absolute delight to bring to life. With a few of my Poe-inspired treasures as part of the centerpiece, I transformed an ordinary winter day into a celebration of dark elegance and literary intrigue.

The foundation of the table is a moody, textured fabric covering that sets a somber yet inviting tone. A bunched, gauzy runner adds dimension, and echoes the misty mystery of Poe’s stories. Tin chargers ground the setting with a rustic, vintage touch.

On top of the chargers, I layered square black plates with black-and-cream plaid napkins from Pottery Barn. The pattern lends a subtle nod to Victorian sophistication while keeping the color palette bold and cohesive. The mirrored black flatware adds a modern edge, reflecting the dim flicker of candlelight.

Poe himself takes center stage with a bust prominently placed at the heart of the table, echoed by a striking glass ornament that captures the light like a Gothic chandelier. A stack of 1740s books lends an air of antiquity, while a ghostly, vintage typewriter whispers of untold stories.

It’s not every day I get to showcase this incredible automatic typing typewriter, but isn’t it fabulous? I purchased it from Grandin Road a few years ago, and it never fails to impress. The typewriter features a motion-activated sensor, so whenever someone walks by, it springs to life, typing away as if it has a mind of its own. It’s such a unique and captivating piece, perfect for adding a touch of mystery and intrigue!

Spider votive holders, resurrected from my Halloween décor stash, feel eerily perfect here. They hold flickering candles that cast long shadows across the table, adding a touch of drama. An ink well perched atop parchment splattered with “blood” red ink makes a macabre nod to the writer’s craft.

To break up the monochromatic palette and add a hint of intensity, I incorporated touches of red. Black wrought iron candlestick holders topped with blood-red candles create a striking focal point, their wax dripping like poetic sorrow.

 

The glassware ties it all together: Mikasa “Park Lane” glasses for water and sleek coupe glasses (a great Amazon find!) for champagne or cocktails. These pieces add a touch of sparkle and elegance amidst the darker tones.

Despite the subzero temperatures and snowy weather, this Dead of Winter tablescape brings warmth and creativity to the coldest month. Crafting this tribute to Poe was not only a fun personal challenge, but a reminder that beauty and inspiration can be found in even the bleakest moments.

So, whether you’re a fan of literature, a lover of all things Gothic, or simply looking for a way to elevate your winter table, I hope this design inspires you to embrace the darker side of elegance. After all, there’s no better time than the dead of winter to let a little mystery take over your table.

This post is linked to: Tablescape Thursday

Blue Cheese Vinaigrette

If you like blue cheese as much as I do, then you are going to love this recipe. I often add blue cheese crumbles to a salad when I make it, but they tend to scatter and I don’t get that wonderful blue cheese tang in every bite. Over the weekend I wanted to change that, and decided that the best way to get full blue cheese coverage was to include it in the dressing so that absolutely every bit of the salad was coated. This dressing is so good you won’t believe it. It works beautifully on spinach salads, green salads, and salads with fruits and nuts in them. Try it on anything; you will love it.

Blue Cheese Vinaigrette

¾ c. light olive oil
½ c. apple cider vinegar
1 t. dried oregano
1½ t. garlic powder
½ t. lemon pepper seasoning
¼ t. kosher salt, more or less to taste
1/8 t. freshly ground, black pepper, more or less to taste
1½  t. dried parsley
4 oz. blue cheese, divided

Place all ingredients into the work bowl of a mini food processor EXCEPT 2 ounces of the blue cheese. Blend until emulsified, turn out into a storage container, and stir in the remaining blue cheese. For best results, refrigerate overnight before serving. Best when used within 2 to 3 days.

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Copycat Olive Garden Minestrone

  

I make a lot of minestrone. It’s delicious, it’s healthy, it’s easy to make, it keeps for a number of days in the fridge, and freezes beautifully. What I didn’t realize when I started making it was the variety of recipes for something that seemed pretty much carved in stone. I recently came across this copycat recipe for Olive Garden’s version and decided to give it a try. I liked this a good bit. The recipe calls for small shells, and that’s what I used, but I think next time I’m going to use the mini shells. I also think it had a hint too much Italian seasoning, so I’m going to cut back on that next time. Otherwise, it’s another winner from Olive Garden.

Copycat Olive Garden Minestrone

 2 T. olive oil

1 c. diced white onion

½ c. diced celery

½ c. diced carrots

1 zucchini, diced

2 t. Melissa’s minced garlic

1 14.5-oz. can diced tomatoes

32 oz. vegetable broth

1 bay leaf

1½ T. Italian seasoning

2 T. tomato paste

1 15.5-oz. can cannellini beans, drained and rinsed

1 15.5-oz. can kidney beans, drained and rinsed

1 14.5-oz. can green beans

½ c. small shell pasta

Parsley or Parmesan cheese, for garnish

 Heat olive oil in a large stockpot over medium heat.

When oil is hot add onions, celery, carrots, and garlic. Add a pinch of salt to help the vegetables sweat. Cook for 3 to 5 minutes or until the vegetables turn color and soften.

Add canned tomatoes, vegetable broth, tomato paste, Italian seasoning, and bay leaf to the pot. Bring to a boil and turn down to simmer.

 Add white beans, kidney beans, green beans, zucchini, and pasta. Simmer for 10 to 15 minutes or until the pasta and vegetables are tender.

 Season with salt and pepper.

 If desired, garnish with parsley and/or Parmesan cheese.

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Classic Greek Salad with Capers and Parsley

When it comes to salads, I don’t think there’s anything more beautiful than a classic Greek salad. The classic Greek contains no lettuce; this allows the beautiful jewel tones of the vegetables to shine through. There’s not much to it, really, a bit of chopping of fresh vegetables, tossed with the traditional Greek dressing, and you have an elegant side dish, or a delicious and nutritious meal.

Classic Greek Salad with Capers and Parsley

1 pt. cherry tomatoes, halved

1 large Cucumber, cubed

1 small red onion, thinly sliced

½ c. Kalamata olives

1 4-oz. container Feta crumbles

1 T. capers

1-2 T. chopped fresh parsley

Dressing:

2 T. freshly squeezed lemon juice

½ c. olive oil

½ t. kosher salt

¼ t. freshly ground black pepper

½ t. dried oregano

1 clove garlic, crushed

 In a small mixing bowl, whisk together lemon juice, oil, salt, pepper, oregano, and garlic until thick and creamy; chill. In a large mixing bowl combine remaining ingredients. Toss salad ingredients with dressing gently to coat. Serve immediately. 

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Pining for You Tablescape 2025

 

This is my first tablescape of 2025, and I love it! I bought the trio of glass pine trees at Michael’s this year with the idea that I was going to use them as a part of a centerpiece for my New Year’s brunch tablescape. But, there was no brunch, ergo no big flashy tablescape. Moving them into the conservatory on the table for two worked out quite well as you can see.

Also new this year are these lovely snowflake candleholders by Mikasa. They really are heavyweight and gorgeous, and the price is amazingly low. They come beautifully boxed in sets of two, so keep this in mind for the future if you need a holiday hostess gift, Secret Santa gift, etc.

 

As if that isn’t enough, I also found I could not resist the pine tree shaped mugs from West Elm, so bought this pair and they look perfect here; I absolutely love them.

 

The amber stemware that I seem to use a lot I inherited from my mother, the water glasses are Libbey Glass Arby's Promotion Snowy Pine Trees Scene Tumblers. Don’t they just look wonderful here?

  

The flatware I bought years ago from, of all places, Cabela’s. The runner is from Pottery Barn as are the plaid napkins. 

The chargers I bought from Target a number of years ago. They are simple slabs of wood. They are topped with beautiful plates with a pine branch and pine cone design around the edge that I got from Pottery Barn years ago. They are topped with pine cone salad plates that are from Creative Co-op. The pine cone salt and pepper shakers (that I LOVE) I bought years ago from a local shop. 

With nearly a foot of snow on the ground here, I am certainly spending a lot of time at this table with steaming cups of cocoa.

Stay warm!

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This post is linked to: Tablescape Thursday

Baked Cod with Lemon Dill Sauce

Today’s fish recipe is another simple, but flavorful one using cod as the base, fresh dill (it most certainly has to be fresh), and freshly squeezed lemon juice (ditto). While I used it on cod, my guess is that it would be equally delicious on salmon, and, next month I’m going to give that a try. The sauce can be made ahead of time, refrigerated, and then warmed just ahead of pouring it over the fish. I really enjoyed this. I particularly liked embedding the smashed garlic into the top. That was a new experience for me, and it was wonderful!

Baked Cod with Lemon Dill Sauce

Adapted from threeteaskitchen.com

 1 cod fillet

1 T. salted butter

1 T. olive oil

2 T. freshly squeezed lemon juice

½ t. fresh lemon zest

2 T. chopped Melissa’s Baby Dill

½ T. flour

¼ t. garlic powder

¼ t. kosher salt

1-2 garlic cloves, smashed, broken into a few segments

Salt and Pepper to taste

  Preheat oven to 400ºF.

Place cod in an ovenproof baking dish or on a foil or parchment-lined baking sheet. I used one of these. Lightly season both sides of the cod with salt and freshly ground black pepper. Leave the cod on the countertop while preparing your sauce.

 In a small saucepan, over medium-low heat, melt butter. When it starts to melt add olive oil.

 Once the butter has fully melted, whisk in flour and cook until it starts to bubble.

 Add lemon juice, zest, salt, dill, and garlic powder to the butter/flour mixture, whisking briefly until incorporated.

Disperse smashed garlic segments evenly on cod, pressing it into the fish to slightly embed.

 Pour sauce over cod until evenly coated.

 Bake about 12-15 minutes, depending upon the thickness, until the fish easily flakes with slight pressure from a fork.

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