CaseBarnettLaw.com
949-565-2993
PAGE 3
Saying Goodbye to Stella
Hey there!
The first week of May is National Pet Week, so I’m going to tell you all about our dogs! I’ve lived with dogs literally my whole life. When I was born, my mom and dad already had two dogs, Stella and Fiji. They were both really nice to me when I was a baby, and they helped take good care of Harlow when she came along, too. Even though Harlow swapped their names for the first three years of her life, they still liked her. Right now, we only have one dog, Fiji. That’s because earlier this year, Stella died. She was really old. My mom got Stella 17 years ago, so I’m pretty sure Stella was over 100 in dog years! It was really sad to say goodbye to Stella, but I know she is in a happier place. In heaven, Stella gets to run around in the clouds and play with other dogs. Of course, I still miss Stella a lot and think about all the fun things she would have liked to do with us. I know Fiji misses Stella, too. My mom and dad got Fiji 10 years ago, so Fiji and Stella were friends for a long time. I make sure to keep Fiji company so she doesn’t get lonely. Every morning when I get my juice, I drink it on the couch with Fiji and give her lots of pets. Fiji is a really good dog. Harlow and I both have so much fun playing with her. I’m really glad we have a dog at our house. Even though it was really sad to lose Stella, we also had a lot of happy times together. Pets just make every day a little more fun!
STICKY AND SWEET PORK ‘RIBS’
Inspired by Bon Appétit
Whether you’re celebrating your mom or those who gave the ultimate sacrifice for our country, there’s no better recipe to grill up than these delectable country-style pork ribs.
Ingredients
• • • • • • • • • • • •
2 heads garlic, cloves separated
3 thumbs ginger, chopped
1 cup hoisin sauce 3/4 cup fish sauce 2/3 cup honey 2/3 cup rice wine 1/2 cup chili oil 1/3 cup oyster sauce
1/3 cup toasted sesame oil
5 lbs boneless pork shoulder, flattened
3/4 cup brown sugar
1 tbsp molasses
Directions
1. In a blender, purée garlic, ginger, hoisin sauce, fish sauce, honey, rice wine, chili oil, oyster sauce, and toasted sesame oil until smooth. 2. Reserve and chill 1 1/2 cups for later use. 3. In a bag, add the remaining mixture and pork shoulder. Marinate for at least 8 hours. 4. Using a convection plate on the grill, cook pork until the thickest part reaches an internal temperature of 140–145 F. 5. In a large saucepan, simmer brown sugar, molasses, and reserved marinade for 6–8 minutes. 6. Baste the pork with the brown sugar glaze for 2 minutes before serving.
Made with FlippingBook Ebook Creator