Cooking. Baking.
Organizing.
Taking control.
Investigating.
None of these are moving anywhere except backwards. The last week has been a dreadful combo platter of chest pain, brain fuzzies, and worst of all an exhaustion that left me unable to even knit a sock, with featherweight needles and a few ounces of super fine weight yarn. All I've wanted to do is nap. No strength in my hands or arms. Can't keep my eyes open. Can't think, can't type, can't blog. Thank you, fibromyalgia, you joy-sucking miserable f*cking son of a bitch. Yeah.
So here it is late afternoon Sunday and I've decided to give up until tomorrow. Although I am well-primed with Ranitidine and Ibuprofen, it seems a better plan to hold onto my spoons until tomorrow and then try this Living Thing again. Monday is a good day for Plans. Doesn't everyone start their diets on Monday? There you have it.
Except Monday turned out to be, well, Monday. I did a little cooking (recipe to follow) a little complaining to the firm handling my social security disability claim, and a little organizing of craft booklets and pamphlets (no lifting, can't lift) and all that did was get me ready for a 4 1/2 hour nap. My communication with the social security disability firm was ultimately helpful, however, I was
distressed at being told that obtaining a hearing in front of an administrative law judge involves an 18 to 24 month wait. Since we've already spent 6 months getting to this point where we can file an appeal, that means I will receive nothing from the SSA until I am 64 or 65, even though I retired when I was 62. I guess I shouldn't be surprised, knowing how long it can take to get a termination of parental rights case through the state court system or for veterans to receive medical care. I just wonder, how are people supposed to pay their bills when their claim gets stuck on sluggish? It looks like I'm about to find out.
This recipe is from last week. Sorry for the delay, but I've been knocked on my ass (tuchis to my fellow MOTs) most of the time in between.
Hawaiian Barbecue Flanken Riblets
First of all, flanken is a crosscut short rib, very popular in Jewish and Korean cooking, which suits my family to a tee. My mother (and therefore I) used flanken when making cabbage soup. Best
cabbage soup ever. Better than Toojay's, better than your Jewish grandma's version, assuming you have a Jewish grandma. Better, best. But that's another blog post.
Next, I made this dish to include rice with fire-roasted green bell peppers, to go along with the Hawaiian theme. I held back on the pineapple - Cory is not a fan - and Robert agreed that it would
not have added anything to the finished dish.
2 pounds chuck flanken (mine was frozen), a total of 6 pieces
Water
2 Knorr beef bouillon cubes
2 tablespoons McCormick garlic pepper
1 1/2 tablespoons turbinado sugar
1-18 oz. bottle Sweet Baby Ray's Hawaiian Style Barbecue Sauce
4 medium green bell peppers
Buttered rice, for serving
In a large pot, just barely cover the ribs with water. Add the bouillon cubes, garlic pepper, and sugar. Bring to a boil, then lower the heat, cover the pot and simmer the ribs until tender, about an hour. Preheat the oven to 375 degrees.
Move the ribs to a baking dish and pour on about 2/3rds of the bottle of sauce. Cover with foil and bake in oven for 45 minutes or until the riblets are tender enough to be enjoyed by the dentally-challenged. Using kitchen shears, cut between the bones to make riblets, and set aside while you prepare the peppers.
Broil the peppers on all sides until he skin is blistered and charred. Immediately place in a plastic bag, sea, and set aside for at least 10 minutes. When cool enough to handle, use your fingers to remove the skin. If you don't get every last bit off, don't worry about it. Do not put the peppers under water while you are peeling them; this washes away a lot of the flavor. Remove the seeds and stem and cut the peppers vertically.
Cover bottom of a baking dish with cooked and buttered rice. I used 2 boil-in-bag packets, a lot of butter, kosher salt and white pepper. Place the pepper strips over the rice. Spoon the riblets with all their sauce over the peppers. You may want to reheat the dish before serving so that all the elements are hot at the same time; if so cover with foil so the riblets don't dry out. Serves 4 to 6.
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