Thursday, September 12, 2013
Turn up the Tang : BBQ Sauce Edition
What a day I'm having!
I saw an IBD specialist today who seems to think my current medical regimen isn't going to work. The alternative is a series of infusions I refused back in March that now I have no coverage for. But you know what? I just can't dwell on that. I have to believe in what my body is doing right now. I have to have hope that comes from a gracious God who has allowed me to be on earth this long. And if I'm going to be here any longer, welp, I might need some help. And what a time to learn trust and acceptance. Life really doesn't get easier as you get older, hmm? Should have listened to my Mama!
Enough about being old and dealing with difficult things. Life is still beautiful. Did I tell you that I am so enjoying cooking in my little funky kitchen? My stamina isn't so hot these days, so I started prepping dinner before my appointment this morning. I take naps and detox baths and practice breaks in between food making, and it works out quite well! Now, if it weren't so sweltering, we'd be in great shape here in NYC! Luckily, this evening it has cooled off quite a bit thanks to the rain, and little Zoe is having a hay day barking at the lightning show. Simultaneously adorable and annoying.
Oh, how thankful I am to have dinner with G at our dining table again. I roast a lot of chickens these days and it is always accompanied by some thrown-together sauce. Tonight, I actually measured out my usual haphazard method. We like our BBQ sauce nice and tangy, so cut back on the vinegar if you're afraid of the tang! But do attempt your own sauce as it is a lot better for you, not to mention cheaper! This recipe makes a small mason jarful!
Tangy BBQ Sauce
1 scant cup ketchup *homemade is best if you have it or at least low or no sugar!
3 tbs apple cider vinegar *Bragg's is a GREAT brand
3 tbs honey
2 tbs good quality Worcestershire sauce
1 tbs of your favorite mustard, I used a grainy horseradish for an extra kick but yellow will do, too!
1/2 tbs chili powder
2 pinches of sea salt
1 pinch of pepper
- Combine all ingredients in a small sauce pan and bring to a simmer for about 5 minutes whisking often, to allow the flavors to meld. Serve warm! Store in the fridge for up to a week.