Ribs

Eastside Road, August 7, 2013—

IT'S ALWAYS GRATIFYING, and perhaps a little bit surprising, that we're still invited to friends' houses for dinner from time to time. After all, most of them know I write about what we eat every day. Some of them think I'm a little bit nuts on the subject.

But they still do ask us to dinner, and we're always pleased to accept the invitation. Tonight it was these marvelous pork ribs, marinated in soy sauce and ginger and garlic of course and perhaps one or two other things, I'm not sure, I wasn't there to see. Mac grilled them over charcoal, and served them with a fine tomato salad.

We supplied the dessert: Three Twins vanilla ice cream and mulberries, blackberries, and raspberries from our garden. A fine dinner; an often hilarious evening. Thanks, folks!

Prosecco; Pinotage, but whose?