I’ve never had barbecue sauce like it before and started a new quest. I must make this BBQ sauce as part of my canning for friends, family, and our own attempts to ‘think globally and eat locally‘- it was a vinegar and mustard sauce- no tomatoes.

My first searches started by looking at Texas recipes for BBQ sauces, then I learned was schooled by a another friend that real Texas barbecue has no sauce.

He explained, using a documentary, since he’s a teacher. Aparently this wasn’t a simple topic at all.

I need a smoker, and this wasn’t going to get me the same outcome I hoped for. For now I’m considering one of these. Until I can afford a contraption like that. I’ll still cooking it then serving with sauce. And thanks to all the teaching, I finally found a recipe for the North Carolina style sauce I fell in love with at the Salt Lick.

These or variations on them will be tested in my kitchen very soon:

http://allrecipes.com/Recipe/Eastern-North-Carolina-BBQ-Sauce/Detail.aspx

http://allrecipes.com/Recipe/Eastern-North-Carolina-Barbeque-Sauce/Detail.aspx

http://allrecipes.com/Recipe/East-Carolina-Barbeque-Sauce/Detail.aspx

And I will be cheating will my crock pot until futher notice.

Either way, I got stuck in the middle of that cat fight this weekend, and I lived to tell…I figured out the problem at 11:55pm…and to think I started working on this Saturday. At least I solved it before the weekend.

I still suggest using SSL to secure your LDAP stores though guys…I just wish I could go with the ‘more secure’…..

I made a Meyer Lemon Curd. I think my lemons are so sweet I should have dropped a tablespoon of the sugar from the recipe…but otherwise it turned out perfect, smooth, and creamy, and it only used two eggs (whole). I cheated and used the blender to mix the sugar, juice, and zest. I also beat the eggs before adding them to the double-boiler with the juice-sugar mixture and butter in pieces.

I’m making Chicken’n'Dumplings, Beef stroganoff, and biscuits (to go with the curd). The Chicken and beef were leftovers from my mom, so I turned them into dinner for us.

Now it’s time to try a marmalade though, and I’m having a hard time deciding, and since I made so many other things, and I’ve got a sore throat or something.

I think I will make this Marmalade recipe that allows the cut citrus to soak in water overnight. I’m goping to adjust it though and do six Meyer and three navel, with added sugar. I hope it turns out.