Southern Twang

Being environmentally responsible means, quite sadly, consuming less dirty-delicious red meat than I'd really like to. One day or another, though, something's gotta give, and I need beef.

Preferably in the form of bone-suckable, flavor-savorable, fat-enhancing ribs this time around.

My miniature propane grill, however, is not suited to the kind of ribs I craved, so a suggestion from the Meat Hook was necessary. Required: Delivery of intense beef flavor and finger-licking goodness. Solution: Barbecued short ribs completely saturated with sauce and paired with another suitably Southern exposure-esque delicacy - homemade, artisanal white cheddar macaroni and cheese.

Then, to get a mild daily requirement of vegetables, we made tomatoes slicked with sherry vinegar and tossed with leftover cucumber and avocado. Way more delicious than vegetables should be.

This meal has officially been added to the repertoire of food-things to make for the rest of our lives.