Happy Autumn Equinox!

Well, ladies and gents…it’s finally officially here! Autumn!

Unfortunately I have to go to work today, but I know the ride will be amazing. The vineyard I work at is down a winding country road, and on such a beautiful day I don’t think anything could be better.

How We’re Celebrating Mabon:

-Collecting acorns (special points if they still have their hats). Leaves haven’t started to fall yet; that’ll probably be on the agenda for Samhain.

-Decorating my altar.

-My family is in town so we’ve been enjoying their company.

-Continuing to plant the fall garden: lettuce, cauliflower, cabbage, kale, turnips, peas, broccoli, collards, beets, parsnips, carrots, cilantro, parsley, basil, chamomile, calendula, dill, chrysanthemums, etc…Yay!

-Taking walks and enjoying being outside.

-Later I’ll do my seasonal Tarot spread and place out some offerings.

-Thursday I started seasonal cleaning and have gotten pretty far. Completely cleaned and reorganized the office/library and utility room.

-As far as making my house a home (see post here), that’s going a bit slow, but there has been definite progress. We’ve sampled about 18 different paints for the dining room–though, we’re no where close to deciding. We bought a new dining room table, moved the old table to the kitchenette, started re-landscaping the front, and I’ve been working on re-organizing (see point above). I think in another six weeks, by Samhain, we’re going to have a substantially different home! Yay, progress!

I hope everyone is having a great beginning of autumn day!

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Recipe: Smothered Braised Pork Ribs

I made this recipe on Saturday night during one of the many rain showers that rolled through. I wish I could add a picture–I have several–but they all look terrible! The lighting in our house is not conducive to taking nighttime photos of food. Still, trust me, if you l like pork and you like sauerkraut, this is a super easy autumn meal. It would also be great for a Mabon or Samhain potluck, as it feeds six, easy.

Smothered Braised Pork Ribs

Adapted from this recipe.

Time: 30 minutes active, 2-3 hours inactive

Ingredients

2-3 pounds country style pork ribs

1-2 tbsp ghee or cooking oil of choice

2 leeks, white and light green area, sliced thin

1 lb. sauerkraut, preferably from the cold case

1 – 2 c. liquid, choose between chicken or beef broth, dry white wine, beer

Seasonings: salt, black pepper, nutmeg

Hardware

1 dutch oven

Tongs/metal spatula

Spare plate

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Directions

Preheat the oven to 350.

1.  Generously season the ribs with salt and pepper. Lightly sprinkle nutmeg.

2.  Heat oil in the dutch oven. When hot, sear the ribs on one side.

3.  Once the ribs are seared a nice golden brown, remove them from the dutch oven onto a plate. Add more oil if the pan is dry, then add the leeks. Sauté until soft. If the pan dries, or a thicker crust is forming, deglaze the pan with a small amount (less than a 1/4 cup) of liquid.

4.  After the leeks are soft, place the ribs back in the dutch oven, uncooked side down.

5. Cover with sauerkraut. Add 1 c. of liquid of choice. Cover with lid, and put in the oven for 2-3 hours, checking every hour. If the pot dries out, simply add another 1/2 c. to 1 c. liquid.

6. Ribs are done when they fall apart due to gentle prodding with a fork, about 2 hours.

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Serve with:

German potato salad, sautéed red cabbage, sauerkraut, buttered carrots

Dry Riesling