Norah Jones, and Crock Pot Ribs

Norah Jones

I am enjoying a new for me album by Norah Jones entitled "Not too Late." There are some different sounding tracks in this album. While I have no objection to her previous albums which feature her piano and jazz backup,but this album has some diversity.

A fellow artist in my class had a similar comment when she saw my last piece, the Puerto Vallarta Photographer. She said that I have a variety of styles. It may be that I am looking for a voice in my painting or it may be that I have not settled into one style of painting. I love working them all though!

I am working on one now that started as a inconsequential photo but will make what I think is a stunning watercolor. The cruise kitchen worker and a person at the table of the buffet meet in silhouette in front of the backdrop of Port Mazatlan. It certainly doesn't lack contrast. Its another horizontal aspect painting overall smaller than the 23x36 atmosphere oriented paintings that I have been doing. Its pretty cool because skyline with its many colors that allow for a rather "painterly" approach. My teacher said that I should try to get get some other color besides black into the shadows. The shadows will be the challenge in this painting. At least it won't get lost in detail.

Crock Pot Baby Back Ribs

The vegetarians will please excuse this diversion into gluttony.

The best ribs I have every tasted I made last night. The even beat the Chili's.
I bought a two rack pack at Costco and used the Cook's illustrated suggestions to make a crockpot version.

Starting with a dry mix of 3 Tablespoons of paprika, 2 tablespoons of brown sugar and One Tablespoon each of salt and pepper I made the dry mix and rubbed down those ribs.
They were coiled into the crockpot, along the sides and 3 cups of barbeque sauce was drizzled over the top. I used one bottle of Bulls eye Texas as it has a kick and a bottle of sweet baby barbeque sauce to equall the 3 cups,

After they cooked on low for 5 hours they came out and were tented on the counter top with foil. The sauce at the bottom came out and was reduced on the stove top to about 2 cups after the fat was skimmed off the top.

20 minutes of tenting and the ribs were cut and tossed in the reduced sauce.

They were sweet and spicy and good. I served them with French green beans and a baked russet potato.

Sue did not like them because they were too sweet... oh my!

You cannot please them all.

: ) Pat