Click Here to read last week’s email blast, “Walk the Talk”

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I’ve had several people call and a few more email me with requests for information about the Feeding Your Faith Pilgrimage, set for June 23-July 4, 2008. You can get all of that info on line. Just go the the EVENTS page, and scroll down to the June 23-July 4th date. Click on the link for the pilgrimage and a file with all of the information, including registration form will pop up!

Again, spaces are limited to jump on board and reserve your spot by sending in your registration form and deposit.

I want to say how excited I am about getting to Bay Point, CA for a “Grace Before Meals” presentation at Our Lady Queen of the World Church!

Finally, Happy Birthday to My sister Maria (today) , my other sister Angelica (last Sunday), and my brother and law and nephew (2 weeks ago)!

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Ingredients:

• 1 slab of baby back ribs, cut individually
• 2 teaspoons of garlic powder
• 1 cup of orange juice
• 1 cup of apple juice
• ½ cup of soy sauce
• ¼ cup of cider vinegar
• 3 tablespoons of ketchup
• 5 hot mustard packets from a Chinese restaurant (you know, those packets that you get from carry out)
• 4 tablespoons of honey (or syrup)
• 2 bay leaves
• 1 teaspoon of red pepper flakes
• 2 teaspoons of olive oil

Instructions:

Cut the ribs individually and season with garlic powder. Place ribs in a nonreactive bowl. In a separate bowl, combine all other ingredients and mix thoroughly to incorporate all flavors. Pour marinade over the ribs, wrap in plastic, and let marinate in refrigerator overnight (at least 10 hours). To cook ribs on the grill, grill over a high flame and cook each rib for about 2-3 minutes on each side. To cook on a stove top, heat some olive oil in large frying pan over high heat. Place ribs in heated oil and cook for 2-3 minutes on each side. To cook in the oven, preheat oven to 400 degrees and cook ribs on a baking pan for 15 minutes. Serve with sticky rice, and a salad with some fresh cilantro leaves for a meal with multiple levels of flavor!

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