Last week I told you about my artichoke disaster that ended in a horribly burnt pot. I am happy to report that after a little vinegar and baking soda magic, it is as good as new:
The best part? It didn’t require elbow grease or harsh chemicals or super-scratchy scrubbers. Nope, I just followed these instructions on e-how. Yep, just baking soda, vinegar, and a little patience and all of that char came off easily. In the e-how instructions it says to bring a pot of water with a bit of dishwashing liquid to a boil, but I didn’t find this to be effective at all. But soaking it with a baking soda-water paste and then adding a vinegar-water solution and heating it and soaking that overnight was magic. I’m not sure you need to soak it overnight because the char bits came off just from boiling it.
Anyway, now for a roundup…
* These oatmeal cookie pancakes from Joy the Baker look divine. I seriously wanted some this morning. I’m a little unsure about putting raisins in my pancakes but I think that’s just one of my things. I don’t dislike raisins, I just don’t like the idea of raisins sometimes. shrug.
* I am seriously in a meat mood lately. I don’t know if it’s because it’s almost summer and summer to me means barbecue and grilling… and ribs. Mmm. But these are the things that really jumped out at me this week:
– Lamb barbacoa from the Homesick Texan. Yum. That taco looks good enough to eat. And then eat another. Maybe wash it down with a little cerveza and then have another.
– So this recipe is from David Lebowitz. And it’s from 2007. But I just read it today so it’s new to me. It is a recipe for carnitas. Which is my absolute favorite… well, if you’re talking about Mexican food. A little crunchy crust on the outside and tender pork on the inside. Mmm. Burrito.
– And last, but certainly not least… another older post. This one is from 2008 and Smitten Kitchen. Dry rub ribs. Can I tell you how much I miss good ribs? It’s not that I haven’t had good ribs in California, I just haven’t had good dry rub ribs. I like the mopped style ribs just fine. But a good dry rubbed rib… it’s pork nirvana. I seriously need to stop drooling over these recipes and go make some ribs.