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It's recipe day.  By now you all must have realized-unless I'm baking, I'm not one for exact measurements.  I create as I go.  It's more a technique and the ability to adapt whatever I'm making to fit the amount of people I'm serving.  

Case in point-last week while I was on grandma duty-my Oscar night BBQ went from 2 to 8 plus 2 toddlers.  

No worries.  I had already dry rubbed 10 pounds of St. Louis ribs, so the main dish was covered and already getting their primary cooking done in the oven.  I used some Montreal steak seasoning, old bay seasoning, ¼ C of brown sugar for the rub.  I let this cure overnight.  I put the 2 racks onto separate foil lined sheet pans and then made my own "pouches".  Before putting them into the oven at 300-I added about ½ C red wine to each pouch and sealed them up.  They stayed in the oven for about 4-1/2 hours.  I finish them up with about 5-10 minutes on the BBQ.

I served the grandkids turkey slices for their main course, I had a feeling the Cajun/steak seasoning rub would be a might hot for them.

The produce market I frequent had some very nice new red potatoes (think Spring arrivals) so I cleaned them up, diced them and tossed them with some olive oil, minced garlic and kosher salt and roasted them at 400 for about 30 minutes.

Both Dylan and Aidan absolutely love my candied carrots.  I absolutely love them, so out came my OXO peeler and my favorite cuisinart French knife and I made about 3 pounds worth of little discs.  

I simply put the carrots into a 4 quart saucepan and added ¼ C fresh lemon juice, ¾ C water and about ½ C of sugar and 2 tblsp orange blossom honey.  I also love cinnamon and carrots so I added a good teaspoon of that as well.  No butter or margarine required.  I combined this well and brought to a simmer and let them cook about 20 minutes.

Dessert was a simple fruit cup with a mix of strawberries, kiwi and both red and green grapes.

These are all very simple, easy ways to take advantage of just some of the bounties of the new season.

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