Sometimes, when you do freelance work or guest blog posts, people ask you for a headshot. I’m really bad at this. I usually send along vacation photos or some photo from a party. More often than not, I’m wearing sunglasses or something in these photos because they cover part of my face and turn an alright photo into a better photo by hiding any asymmetry or whatever. I am a human woman and I feel insecure half of the time, okay? Don’t we all? I try my best to not succumb to stupid thoughts like these because it is society’s problem if they don’t like the way I look, not mine, but still, I’m usually adjusting the top of my shirt or fixing my hair or making sure my eyeliner is straight. It makes me mad that I even have to bother with this stuff, but you’re indoctrinated with it from the moment you’re old enough to understand that glittery is shiny so, here we are. With the holiday season coming up, I’ve been getting more of these headshot requests. I am a really bad photo subject – I make goofy faces, I don’t look at the camera (in that I look down all the time for some reason) and I decide that ~this photo session is over~ probably 10 shots in. I like to be the photographer, not the one being photographed. However, I asked Kramer over the weekend to just take a few quick shots of me in the kitchen and he obliged, although he is as nervous a photographer as I am a photographee…is that a word? Whatever. I actually really like these photos that we took in 15 minutes while I made us both a drink to quickly consume afterward to quell any stress that may have evolved from Kramer operating the camera and myself standing behind it. Thanks to Kramer for being patient and a pat on the back to me for taking off my sunglasses.
Anyway, enough with that. How about a nice little story? This had never happened to me before, but I found someone’s cell phone in a cab last week. I didn’t want to give it to the cabby, because honestly, he probably gets no fewer than one thousand cell phones handed off to him per week and there is probably a black hole of a cardboard box at the taxi dispatch where many cell phones have entered, but few have ever left. I tried to unlock the phone, but its impenetrable code system could not be broken, so I just waited for someone to call it. Of course, five minutes later, someone did call it. The owner said that he was in from out of the country and we arranged to meet outside of my office so that he could pick up his phone. When I finally went to hand off the device, he was standing there in a handsome grey suit with a friend. He told me that he had just gotten into town and that he and his husband had just gotten married that day! I was so happy that I could give him his phone back and not turn his wedding day into a big ball of stress, having to get a new phone and a new number and find all of his contacts and all of that nonsense. He thanked me and shoved $20 into my hand – obviously I did not return his phones for jewels and riches, but he insisted and hopped into a cab before I could continue to tell him that I didn’t need the money. It was a great way to end my week and I immediately purchased a round of beers with my $20, as I’m sure he would have wanted me to.
This is my favorite way to make ribs. Maybe it’s not the most traditional and it’s certainly not barbecue, but I love them all the same. Leaving the ribs in the crock pot with soy sauce, ponzu sauce (which is a citrus-y Japanese soy/vinegar sauce), fresh ginger and garlic, and of course, Sriracha or chili oil, makes for tender, fall-off-the-bone deliciousness, and you hardly have to do any work. I like to reduce the leftover sauce to thicken it a bit, then broil the ribs in the oven for a few minutes for a wonderful caramelization effect, but that is completely optional – you can enjoy these straight out of the crock pot with a little bit of the juices poured over the top, if you like. There’s not really a definite way to describe what kind of Asian cuisine these ribs are. Soy sauce is used almost everywhere, Ponzu sauce is Japanese but other countries have adopted it as well, Sriracha is technically Thai but we all know that it is produced in California…the list goes on. These ribs are just a culmination of the flavors of many different countries, coming together to make sweet, tangy, crowd pleasing ribs that are as easy to make as they are to enjoy.
I’ll have to do a post on how to make a vesper sometime soon, but it’s more of a summer cocktail.
A twist of lemon.
Good job, Kramer.
Put everything in your crock pot on high (4-5 hours) or low (7-8 hours), then reduce the sauce and broil the ribs.
Serve garnished with sesame seeds and scallions.
- 4 pounds pork ribs
- ½ cup soy sauce
- ½ cup ponzu sauce (if you do not have ponzu sauce, use an additional ¼ cup of soy sauce + the juice of ½ an orange)
- ½ cup packed light brown sugar
- 2 tablespoons rice vinegar
- 6 cloves of garlic, finely grated or minced
- 1 2-inch piece fresh ginger, finely grated or minced
- 1 teaspoon Sriracha or hot chili oil
- ½ teaspoon crushed red pepper flakes
- 2 tablespoons water
- 2 tablespoons cornstarch
- scallions, thinly sliced, for garnish
- sesame seeds, for garnish
- Grease the inside of your crock pot with non-stick spray or oil. Add in the ribs. Whisk together the soy sauce, ponzu sauce, brown sugar, vinegar, garlic, ginger, Sriracha and chili flakes, then pour over the ribs. Cook on high for 4-5 hours or on low for 7-8 hours.
- When ready to eat, remove the ribs from the pot (they will be fall-apart tender, so do this gently) and place them on a baking sheet. Preheat your oven to broil.
- Pour the sauce into a pot. Whisk together the corn starch and water, and pour it into the sauce. Whisk the sauce over medium-high heat until bubbling, then baste the ribs in the sauce. Broil the ribs for 2 minutes or so, until bubbling and slightly caramelized. Serve garnished with sliced scallions and sesame seeds. You may want to serve this alongside rice or your favorite vegetable.