Wednesday, March 26, 2008


O.K. My dinner is in the oven ... spareribs and sauerkraut, in case any of you want to know, and (It's going to be absolutely yummy -- this a courtesy of my long since departed mother -- and, if you want the recipe, [I can absolutely guarantee you that it will be the easiest dish you have EVER concocted! Take it from one who is a certified 'non cook'.] just let me know and I'll post it, O.K?) ... it'll be ready to eat in another hour and (maybe) 15 minutes. No fuss, no muss, no bother ... but deLIcious!!

Now, where was I, anyway? Oh, yes! The subject of this post ... polls.

I was watching ABC. It seems that they were posting the results of (what seemed to them, anyway, to be somewhat tainted) polls. At least, that was the gist of their commentary as I understood it.

The poll/s was/were on the subject of --------- who the devil cares what the subject was, anyway???

ABC's objection was that the study (and it, supposedly, was a scientific study) was funded by a group whose interests were obviously 'suspect', according to ABC, because there was a vested interest in the outcome of such a study.

Have YOU ever been called upon to venture your opinion? (I have not.) If you indeed were, did you respond honestly, or did someone offer to 'pay you' for your opinion? (I have experienced neither. And, if I do in the future, I will be sure to take copious notes and report the inquirer to the 'powers that be' that regulate such things -- this is all assuming, I hope you understand, that there IS such a thing as the 'powers that be that regulate such things'. At this stage in my life, I tend to doubt any and all such possibilities.

So, what's my point?? I guess my 'point' is that you can only trust your own instincts/beliefs. Try not to be dissuaded by public opinion polls. Try not, in particular, to be influenced by the media. (Barf, and double ugh, OK?)

Try, instead, to listen to your own heart and watch &/or listen to each candidate's public interview and hope for an opportunity to meet with him/her in person sometime down the road so that you can decide for yourself what their deepest down thoughts are ... ... and then it's still a 'crapshoot', isn't it?

Now, that thought's kind of scary. Now that I bring it up, however, so is LIFE!


Tammy said...

I get poll phone calls here and there and I never do them. My opinion is that if I want to share my opinions, I'll put them on my blog, thank you! hee hee

Actually I probably wouldn't mind the phone call polls much, but they always seem to be so LONG and TIME CONSUMING.

I'd love to have your recipe, by the way. I do ribs once or twice a year for Monty and Katie, and I'm sure they'd love to taste them.....especially if they involve saurkraut. :)

Goldenrod said...

Hi, Tammy!

You're going to just love this one, it's so simple. And oh was it good! Have a bunch left over, and it's in the fridge in its original cooking dish. (I have a graduated set of cookware [Corning, I think, with the accompanying glass lids.] that I use for stuff like this, and I used the largest one.) All I have to do is zap it in the microwave for 10 minutes or so when I want to eat some more.

The only tricky part of this recipe, Tammy, is starting with the right ingredients. I use the VLASIC old fashioned sauerkraut that comes in a glass jar.

I just checked the size I bought --32 fluid ounces. It's the size I always buy. There might be smaller ones, I don't know. The size isn't what's important, anyway. It's the glass jar that's important!

NEVER use canned sauerkraut, or packaged kraut of any kind other than that in a glass jar. There's a huMONgous difference in taste! If your store doesn't have VLASIC, perhaps they have another brand that comes in a glass jar? (The only one I can personally vouch for is VLASIC, but there are other brands out there that might do just as well. [?] I don't know.)

OK, now for the meat. I used to go to a butcher shop that was close by and have them cut to order. Now, I just go to the grocery store and look for "pork shoulder country style ribs".

I don't shop HEB or Foodarama or Walmart or any of those other discount places for my meats ... only Kroger's or Randall's (local chain).

I have cards at both places, and I think I got a tremendous deal the other day on my ribs ... bought 5.29 pounds, and paid $5.24. (!!)
Froze perhaps 2/3 of that for a later date.

If you're a regular grocery shopper, Tammy, you can probably take better advantage of special offers. I was lucky.

Preheat your oven to 350 degrees.

While the oven is preheating, drain the kraut. (I just open the jar and turn it upside down while holding my fingers over the top to keep the sauerkraut from falling out. I don't use a strainer or anything, nor do I dab it with paper towels to try and remove ALL of the original liquid. That's just not necessary.)

Place the drained kraut in the bottom of your baking dish and replace the drained liquid with water. (I just use good old tap water.)

Salt & pepper the ribs to taste, and place on top of the kraut. Cover, and bake for approximately an hour and a half. (If I'm baking a very large quantity of meat, I might let the time go just a little bit longer.)

That's it, Tammy! No need to periodically check to see how everything's doing. Everything will 'do' just fine. Let me know how it goes for you, O.K?

When I was a kid, I thought spare ribs were just yukky, so Mom would put hot dogs in with the ribs and sauerkraut. Hot dogs are actually pretty good fixed that way, but I sure did miss out on the good stuff because I was such a fussy eater!

Another kind of funny story that you might enjoy. When my daughter (DD) first tried this recipe, she had company over, and excused herself every so often to 'check' on things. I think she was trying to impress her guests with her culinary expertise. When she told me that story, we both just laughed and laughed.

Goldenrod said...
This comment has been removed by the author.
Tammy said...

Thanks for the recipe! I'll have to let you know how it turns out when I make it.

Simple and kind of dish. :)