Wet-n-Dry Pork Ribs

The wet part was truffle-infused olive oil, apple cider vinegar, and liquid smoke. Put it on top of the meat, just enough to moisten.

The dry seasonings included garlic powder, black pepper, ancho chili pepper, and allspice. Sprinkled over the wet ribs.

The ribs were placed in a cast iron roaster, and spent most of the day in the oven, first low (265F), then later in the day, uncovered and turned the oven up to 350F. About halfway through, turned them upside down.

Finished in a low oven again, covered. They were fall off the bones tender.

Bread with Herbs and Cracked Black Pepper

I put some warm water (about 1/4 -1/3 c.), into a measuring cup with some dry yeast, a bit of sugar, and a bit of flour. Set it to the side. In a bowl, I put some milk, shortening, and kosher salt. I zapped it in the microwave to heat the milk and melt the shortening.

After the milk/shortening mixture cooled a bit, I stirred in some whole wheat flour and the yeast mixture, and added a good amount of dried Italian seasoning (it was old, so used about a tablespoon), and coarse ground black pepper. I stirred in more flour. All I had on hand was white AP flour.

After adding more flour, I turned it out onto the floured counter and kneaded until smooth.

I coated the dough with oil and set it in a warm place until doubled in bulk.

After punching down the dough, I formed it into 8 pieces and put them in a mini-loaf pan.
At this point, I forgot about them. Just before falling asleep, my husband asked how long to bake them. I think I told him 15 minutes, oven was about 380F.

I awoke this morning to six mini-loaves, looking beautiful, individually wrapped. Yes, the pan held eight. I guess my husband tried them out last night! I sliced into one this morning... mmmmmm!

Easy Mini Quiche

Using up leftovers, I made these mini-quiches this morning for breakfast. They are something that can be eaten right away, or stashed in the fridge and ready whenever.

I rolled out white bread slices, then cut them into rounds using my biscuit cutter. I spread one side with butter, then fit them into the nonstick mini-muffin tin.

Using up more leftovers, I finely diced cooked bacon, red pepper, and onion. They were briefly sauteed to soften. After they cooled to room temp, I spooned them into the shells.

Topped with cheese (had some leftover grated cheddar in the fridge).

Then I spooned egg, beaten with milk, salt, and pepper, into each. Allow the egg to settle, they will hold more than you think.

I baked these at 350F, convection, for about 10 minutes. That's what they were set for, and the buzzer went off and I didn't hear it. So maybe 11 minutes.

A good-sized 2-bite quiche.