About Us

jmcquown[_2_]

Oh, goody! A three day weekend and lots ads for sales on television.
As if the "back to school" sales ads weren't enough.

So I'll be the first to ask, does anyone have cooking plans for Labor
Day 2017? (I'll also be the first to answer: not yet.)

Jill

[email protected][_2_]

On Monday, August 21, 2017 at 7:32:05 PM UTC-5, Jill McQuown wrote:
>
> Oh, goody! A three day weekend and lots ads for sales on television.
> As if the "back to school" sales ads weren't enough.
>
> So I'll be the first to ask, does anyone have cooking plans for Labor
> Day 2017? (I'll also be the first to answer: not yet.)
>
> Jill
>
>
No plans of this moment for Labor Day but that can change at
any time.

School is already in session here so, except for national
commercials, I don't see any back-to-school advertisements.

Julie Bove[_2_]

"jmcquown" > wrote in message
news

> Oh, goody! A three day weekend and lots ads for sales on television. As
> if the "back to school" sales ads weren't enough.
>
> So I'll be the first to ask, does anyone have cooking plans for Labor Day
> 2017? (I'll also be the first to answer: not yet.)
>
> Jill

Nope.

jmcquown[_2_]

On 8/21/2017 8:40 PM, Sqwertz wrote:
> On Mon, 21 Aug 2017 20:31:56 -0400, jmcquown wrote:
>
>> Oh, goody! A three day weekend and lots ads for sales on television.
>> As if the "back to school" sales ads weren't enough.
>
> Our grocery stores have already started putting out Halloween stuff to
> replace the Back to School stuff.
>
>> So I'll be the first to ask, does anyone have cooking plans for Labor
>> Day 2017? (I'll also be the first to answer: not yet.)
>
> I'm planning on eating meat on Labor Day.
>
> -sw
>
But what kind of meat?

Jill

jmcquown[_2_]

On 8/21/2017 9:03 PM, wrote:
> On Monday, August 21, 2017 at 7:32:05 PM UTC-5, Jill McQuown wrote:
>>
>> Oh, goody! A three day weekend and lots ads for sales on television.
>> As if the "back to school" sales ads weren't enough.
>>
>> So I'll be the first to ask, does anyone have cooking plans for Labor
>> Day 2017? (I'll also be the first to answer: not yet.)
>>
>> Jill
>>
>>
> No plans of this moment for Labor Day but that can change at
> any time.
>
> School is already in session here so, except for national
> commercials, I don't see any back-to-school advertisements.
>
I'm pretty sure school is already in session here, too. I just hear
those ads (Target, WalMart, etc.) in the background when I'm reading a
book. The grocery store commercials are about to start. Because hey,
shouldn't everyone grill over labor day weekend?

Jill

Bruce[_28_]

On Tue, 22 Aug 2017 04:25:41 GMT, Wayne Boatwright
> wrote:

>On Mon 21 Aug 2017 05:31:56p, jmcquown told us...
>
>> Oh, goody! A three day weekend and lots ads for sales on
>> television. As if the "back to school" sales ads weren't enough.
>>
>> So I'll be the first to ask, does anyone have cooking plans for
>> Labor Day 2017? (I'll also be the first to answer: not yet.)
>>
>> Jill
>>
>
>This isn't cast in concrete, but I'll definitely be doing either ribs
>or steaks on the grill.

So that is cast in concrete.

jmcquown[_2_]

On 8/22/2017 7:05 AM, l not -l wrote:
> On 21-Aug-2017, Sqwertz > wrote:
>
>> On Mon, 21 Aug 2017 21:59:48 -0400, jmcquown wrote:
>>
>>> On 8/21/2017 8:40 PM, Sqwertz wrote:
>>>>
>>>>> So I'll be the first to ask, does anyone have cooking plans
>>>>> for Labor
>>>>> Day 2017? (I'll also be the first to answer: not yet.)
>>>>
>>>> I'm planning on eating meat on Labor Day.
>>>>
>>> But what kind of meat?
>>
>> One or more even-toed ungulate delicacies from the artiofabula
>> clade.
>>
>> -sw
> Pigmeat, yum! Pulled pork? Here, in STL, I think the proper
> end of summer meal will be bbq pork steak, potato salad (variety
> TBD, I'm burned out on mustard) and slaw (creamy). Local peaches
> are still plentiful and inexpensive, peach cobbler (maybe ala
> mode) seems a good dessert.
>
If the weather cooperates I'll probably grill some country-style ribs.
Yes, <yawn> I know they aren't "ribs" but what the heck, I already have
some in the freezer. I'll have to remember to buy ginger for the
marinade. I've got powdered ginger but it's older than dirt.

Jill

notbob

On 2017-08-22, jmcquown > wrote:

> I've got powdered ginger but it's older than dirt.

Yes. I replace grnd ginger at least every 6 mos. I'd try fer "3
mos", but I don't use grnd ginger very often. I get it at bulk prices
from my local health food store.

nb

U.S. Janet B.

On Tue, 22 Aug 2017 04:25:41 GMT, Wayne Boatwright
> wrote:

>On Mon 21 Aug 2017 05:31:56p, jmcquown told us...
>
>> Oh, goody! A three day weekend and lots ads for sales on
>> television. As if the "back to school" sales ads weren't enough.
>>
>> So I'll be the first to ask, does anyone have cooking plans for
>> Labor Day 2017? (I'll also be the first to answer: not yet.)
>>
>> Jill
>>
>
>This isn't cast in concrete, but I'll definitely be doing either ribs
>or steaks on the grill. There will be baked beans, either potato or
>macaroni salad or both, deviled eggs, humus and pita chips, and some
>other sncks. I plan to bake a peach and raspberry pie, and there'll be
>watermelon if they're any good. I never try to be inventive on
>holidays.

The menu sounds good to me, Do you deliver?
Janet US

[email protected]

jmcquown wrote:
>
>If the weather cooperates I'll probably grill some country-style ribs.
>Yes, <yawn> I know they aren't "ribs" but what the heck, I already have
>some in the freezer. I'll have to remember to buy ginger for the
>marinade. I've got powdered ginger but it's older than dirt.

Unless it's been in a cupboard for twenty+ years your powdered ginger
should still be good... and as with all dehys the flavor is more
concentrated/intense than fresh. I always use powdered ginger in
marinades... fresh ginger costs more than powdered, I save it for uses
that it doesn't get cooked. I like to use fresh ginger root as a
condiment, grate some on the plated dish. Grated fresh ginger is good
on stir fries and in a bowl of oriental soup. I like to mix freshly
grated ginger root with mayo for a fried fish or chicken sandwich, add
a little fresh grated ginger to tuna salad. Grated ginger blended
with ketchup is good on a burger.

Sqwerts[_12_]

Sqwerts[_12_]

Sqwerts[_12_]

jmcquown[_2_]

On 8/22/2017 10:35 AM, notbob wrote:
> On 2017-08-22, jmcquown > wrote:
>
>> I've got powdered ginger but it's older than dirt.
>
> Yes. I replace grnd ginger at least every 6 mos. I'd try fer "3
> mos", but I don't use grnd ginger very often. I get it at bulk prices
> from my local health food store.
>
> nb
>
How did I know you were going to bring up a health food store?

Someone else will surely mention an "asian" market. So sorry there
aren't any around here.

I don't use ginger (root or otherwise) very often. The original recipe
for this marinade calls for *crystallized* (sugar coated) ginger.
Extremely overpriced. BTW, I think I posted this recipe years ago to
the RFC site. Ah yes...

http://www.recfoodcooking.com/sigs/J...ry%20Ribs.html

I'm not a huge fan of Asian cuisine or soy or teriyaki sauce, but I do
occasionally like "country" ribs kept in the fridge overnight with this
marinade. These days I add more garlic, less oil. They're very tasty
even if it rains and you have to cook them in the oven.

Jill

Cheri[_3_]

"jmcquown" > wrote in message
news

> On 8/22/2017 10:35 AM, notbob wrote:
>> On 2017-08-22, jmcquown > wrote:
>>
>>> I've got powdered ginger but it's older than dirt.
>>
>> Yes. I replace grnd ginger at least every 6 mos. I'd try fer "3
>> mos", but I don't use grnd ginger very often. I get it at bulk prices
>> from my local health food store.
>>
>> nb
>>
> How did I know you were going to bring up a health food store? Someone
> else will surely mention an "asian" market. So sorry there aren't any
> around here.
>
> I don't use ginger (root or otherwise) very often. The original recipe
> for this marinade calls for *crystallized* (sugar coated) ginger.
> Extremely overpriced. BTW, I think I posted this recipe years ago to the
> RFC site. Ah yes...
>
> http://www.recfoodcooking.com/sigs/J...ry%20Ribs.html
>
> I'm not a huge fan of Asian cuisine or soy or teriyaki sauce, but I do
> occasionally like "country" ribs kept in the fridge overnight with this
> marinade. These days I add more garlic, less oil. They're very tasty
> even if it rains and you have to cook them in the oven.
>
> Jill

That sounds really good.

Cheri

Ophelia[_14_]

"U.S. Janet B." wrote in message
...

On Tue, 22 Aug 2017 04:25:41 GMT, Wayne Boatwright
> wrote:

>On Mon 21 Aug 2017 05:31:56p, jmcquown told us...
>
>> Oh, goody! A three day weekend and lots ads for sales on
>> television. As if the "back to school" sales ads weren't enough.
>>
>> So I'll be the first to ask, does anyone have cooking plans for
>> Labor Day 2017? (I'll also be the first to answer: not yet.)
>>
>> Jill
>>
>
>This isn't cast in concrete, but I'll definitely be doing either ribs
>or steaks on the grill. There will be baked beans, either potato or
>macaroni salad or both, deviled eggs, humus and pita chips, and some
>other sncks. I plan to bake a peach and raspberry pie, and there'll be
>watermelon if they're any good. I never try to be inventive on
>holidays.

The menu sounds good to me, Do you deliver?
Janet US

==

Hey! I was first in the queue!!!

--
http://www.helpforheroes.org.uk

jmcquown[_2_]

On 8/22/2017 1:00 PM, Cheri wrote:
> "jmcquown" > wrote in message
> news
>> On 8/22/2017 10:35 AM, notbob wrote:
>>> On 2017-08-22, jmcquown > wrote:
>>>
>>>> I've got powdered ginger but it's older than dirt.
>>>
>>> Yes. I replace grnd ginger at least every 6 mos. I'd try fer "3
>>> mos", but I don't use grnd ginger very often. I get it at bulk prices
>>> from my local health food store.
>>>
>>> nb
>>>
>> How did I know you were going to bring up a health food store?
>> Someone else will surely mention an "asian" market. So sorry there
>> aren't any around here.
>>
>> I don't use ginger (root or otherwise) very often. The original
>> recipe for this marinade calls for *crystallized* (sugar coated)
>> ginger. Extremely overpriced. BTW, I think I posted this recipe years
>> ago to the RFC site. Ah yes...
>>
>> http://www.recfoodcooking.com/sigs/J...ry%20Ribs.html
>>
>>
>> I'm not a huge fan of Asian cuisine or soy or teriyaki sauce, but I do
>> occasionally like "country" ribs kept in the fridge overnight with
>> this marinade. These days I add more garlic, less oil. They're very
>> tasty even if it rains and you have to cook them in the oven.
>>
>> Jill
>
>
> That sounds really good.
>
> Cheri

They really are delicious! I was given a Good Housekeeping cookbook by
my dad on my 18th birthday. That's where I found the recipe.

Jill

Cheri[_3_]

"jmcquown" > wrote in message
news

> On 8/22/2017 1:00 PM, Cheri wrote:
>> "jmcquown" > wrote in message
>> news
>>> On 8/22/2017 10:35 AM, notbob wrote:
>>>> On 2017-08-22, jmcquown > wrote:
>>>>
>>>>> I've got powdered ginger but it's older than dirt.
>>>>
>>>> Yes. I replace grnd ginger at least every 6 mos. I'd try fer "3
>>>> mos", but I don't use grnd ginger very often. I get it at bulk prices
>>>> from my local health food store.
>>>>
>>>> nb
>>>>
>>> How did I know you were going to bring up a health food store?
>>> Someone else will surely mention an "asian" market. So sorry there
>>> aren't any around here.
>>>
>>> I don't use ginger (root or otherwise) very often. The original
>>> recipe for this marinade calls for *crystallized* (sugar coated)
>>> ginger. Extremely overpriced. BTW, I think I posted this recipe years
>>> ago to the RFC site. Ah yes...
>>>
>>> http://www.recfoodcooking.com/sigs/J...ry%20Ribs.html
>>>
>>>
>>> I'm not a huge fan of Asian cuisine or soy or teriyaki sauce, but I do
>>> occasionally like "country" ribs kept in the fridge overnight with
>>> this marinade. These days I add more garlic, less oil. They're very
>>> tasty even if it rains and you have to cook them in the oven.
>>>
>>> Jill
>>
>>
>> That sounds really good.
>>
>> Cheri
>
> They really are delicious! I was given a Good Housekeeping cookbook by my
> dad on my 18th birthday. That's where I found the recipe.
>
> Jill

I will try that, maybe on Labor Day. I always have candied ginger on hand,
but not usually mandarin oranges but easy enough to find in any store. I got
one early in my marriage, my oldest daughter got ahold of it when she was
just a young child and scribbled, drew pics etc. throughout, so I passed it
on to her not so long ago. We both got a kick out of her drawings now, but I
was less than happy at the time.

Cheri

Sqwerts[_12_]

notbob

On 2017-08-22, l not -l > wrote:

> Clades within clades mess me up.

I might be sympathetic ....if I happened to know WTF! a "clade" is.
Guess, what!? I don't!!

nb

notbob

On 2017-08-22, jmcquown > wrote:

> How did I know you were going to bring up a health food store?

Dog, am I that transparent!? How did I know I made a huge mistake
about 2 ns after posting?

Hey, what can I say? I now have some property (1st time) and have
discovered "I" the one who has to pay. Much different from before.

I usta cook cuz I liked it. I now cook cuz I gotta!! Who knew!?

nb

notbob

On 2017-08-22, jmcquown > wrote:

> They really are delicious!

I gotta start doing more smoking. Turns out el-cheapo-Brinkmann's
(ECB) are no more. I've used better, but can no longer afford same.

nb

Cindy Hamilton[_2_]

On Tuesday, August 22, 2017 at 4:18:26 PM UTC-4, notbob wrote:
> On 2017-08-22, l not -l > wrote:
>
> > Clades within clades mess me up.
>
> I might be sympathetic ....if I happened to know WTF! a "clade" is.
> Guess, what!? I don't!!
>
> nb

Is google broken again?

Cindy Hamilton

Casa de Masa

On 8/22/2017 2:31 PM, notbob wrote:
> On 2017-08-22, jmcquown > wrote:
>
>> They really are delicious!
>
> I gotta start doing more smoking. Turns out el-cheapo-Brinkmann's
> (ECB) are no more. I've used better, but can no longer afford same.
>
> nb

Price is right:

https://cosprings.craigslist.org/hsh...272820249.html

Charcoal smoker and grill - $25 (Ivywild)

condition: new
make / manufacturer: brinkmann
Never used. Asking $25 OBO. Was given to us, but we don't grill. Trying
to move it quickly.

Or a larger one:

https://cosprings.craigslist.org/hsh...238782468.html

New Braunfels smoker - $40
Charcoal New Braunfels smoker. cleaning garage want it gone. shoot me an
offer

https://cosprings.craigslist.org/for...270034111.html

[email protected][_2_]

On Tuesday, August 22, 2017 at 8:23:38 AM UTC-5, Jill McQuown wrote:
> >
> If the weather cooperates I'll probably grill some country-style ribs.
> Yes, <yawn> I know they aren't "ribs" but what the heck, I already have
> some in the freezer. I'll have to remember to buy ginger for the
> marinade. I've got powdered ginger but it's older than dirt.
>
> Jill
>
>
I'll take country-style ribs over a slab of 'regular' ribs any day.
I just don't get the appeal of a slab of ribs. Don't get me wrong,
I'll eat them but that's because they have nothing else to offer me.

Ed Pawlowski

On 8/22/2017 5:26 PM, wrote:
> On Tuesday, August 22, 2017 at 8:23:38 AM UTC-5, Jill McQuown wrote:
>>>
>> If the weather cooperates I'll probably grill some country-style ribs.
>> Yes, <yawn> I know they aren't "ribs" but what the heck, I already have
>> some in the freezer. I'll have to remember to buy ginger for the
>> marinade. I've got powdered ginger but it's older than dirt.
>>
>> Jill
>>
>>
> I'll take country-style ribs over a slab of 'regular' ribs any day.
> I just don't get the appeal of a slab of ribs. Don't get me wrong,
> I'll eat them but that's because they have nothing else to offer me.
>

I make the country rib often and 90% agree with you. Once in a while
though, you get a really well done rib that can't be beat.

Made the mistake of buying some boneless and they are not nearly as
good as the bone-in

Casa de Masa

On 8/22/2017 4:34 PM, Ed Pawlowski wrote:
> On 8/22/2017 5:26 PM, wrote:
>> On Tuesday, August 22, 2017 at 8:23:38 AM UTC-5, Jill McQuown wrote:
>>>>
>>> If the weather cooperates I'll probably grill some country-style ribs.
>>> Yes, <yawn> I know they aren't "ribs" but what the heck, I already have
>>> some in the freezer.Â* I'll have to remember to buy ginger for the
>>> marinade.Â* I've got powdered ginger but it's older than dirt.
>>>
>>> Jill
>>>
>>>
>> I'll take country-style ribs over a slab of 'regular' ribs any day.
>> I just don't get the appeal of a slab of ribs.Â* Don't get me wrong,
>> I'll eat them but that's because they have nothing else to offer me.
>>
>
> I make the country rib often and 90% agree with you.Â* Once in a while
> though, you get a really well done rib that can't be beat.
>
> Made the mistake of buying some bonelessÂ* and they are not nearly as
> good as the bone-in

These are the hands down BEST baby back ribs one can buy:

http://www.danishribs.com/

http://www.gourmetsouth.com/catalog/...110/206351.htm

Each of our World Famous Danish Baby Back Rib Racks a

Extremely lean.
Extremely tender & meaty.
Individually wrapped to insure freshness
100% All Natural. No Antibiotics. No Growth Stimulants. Raised Naturally

https://gcfoods.com/products/pork/danish-ribs/

Danish Baby Back Rib Narrow 14-18

Fresh / Frozen / Dry: Fresh

Sqwerts[_12_]

jmcquown[_2_]

On 8/22/2017 5:26 PM, wrote:
> On Tuesday, August 22, 2017 at 8:23:38 AM UTC-5, Jill McQuown wrote:
>>>
>> If the weather cooperates I'll probably grill some country-style ribs.
>> Yes, <yawn> I know they aren't "ribs" but what the heck, I already have
>> some in the freezer. I'll have to remember to buy ginger for the
>> marinade. I've got powdered ginger but it's older than dirt.
>>
>> Jill
>>
>>
> I'll take country-style ribs over a slab of 'regular' ribs any day.
> I just don't get the appeal of a slab of ribs. Don't get me wrong,
> I'll eat them but that's because they have nothing else to offer me.
>
Ditto! I've eaten ribs at many cook-outs over the years. Also in
restaurants. Restaurants featuring ribs are more common in the Memphis
area than they are around here.

There's very little meat on those "regular ribs". You're basically
paying for bones. And since most of them are slathered in BBQ sauce
they're a freakin' mess to eat.

Jill

jmcquown[_2_]

On 8/22/2017 11:52 AM, wrote:
> jmcquown wrote:
>>
>> If the weather cooperates I'll probably grill some country-style ribs.
>> Yes, <yawn> I know they aren't "ribs" but what the heck, I already have
>> some in the freezer. I'll have to remember to buy ginger for the
>> marinade. I've got powdered ginger but it's older than dirt.
>
> Unless it's been in a cupboard for twenty+ years your powdered ginger
> should still be good... and as with all dehys the flavor is more
> concentrated/intense than fresh. I always use powdered ginger in
> marinades... fresh ginger costs more than powdered, I save it for uses
> that it doesn't get cooked.
>
Chances are this powdered ginger could be *is* 20 years old. I don't
remember moving it here so it may have been something my mother bought.

Actually, the original recipe calls for crystallized ginger. The first
time I made this marinade I was in *my* 20's and was shocked by the
price of a jar of crystallized ginger. I've since learned how to make
it but ginger in any form is simply not something I use a lot. <shrug>

Jill

U.S. Janet B.

On Wed, 23 Aug 2017 06:33:09 GMT, Wayne Boatwright
> wrote:

>On Tue 22 Aug 2017 07:55:38a, U.S. Janet B. told us...
>
>> On Tue, 22 Aug 2017 04:25:41 GMT, Wayne Boatwright
>> > wrote:
>>
>>>On Mon 21 Aug 2017 05:31:56p, jmcquown told us...
>>>
>>>> Oh, goody! A three day weekend and lots ads for sales on
>>>> television. As if the "back to school" sales ads weren't enough.
>>>>
>>>> So I'll be the first to ask, does anyone have cooking plans for
>>>> Labor Day 2017? (I'll also be the first to answer: not yet.)
>>>>
>>>> Jill
>>>>
>>>
>>>This isn't cast in concrete, but I'll definitely be doing either
>>>ribs or steaks on the grill. There will be baked beans, either
>>>potato or macaroni salad or both, deviled eggs, humus and pita
>>>chips, and some other sncks. I plan to bake a peach and raspberry
>>>pie, and there'll be watermelon if they're any good. I never try
>>>to be inventive on holidays.
>>
>> The menu sounds good to me, Do you deliver?
>> Janet US
>>
>
>LOL I can't row that fast, but you're welcome to join us.

I'm just up the road a piece from you in ID. You're in AZ, right?
Janet US

Ophelia[_14_]

"Wayne Boatwright" wrote in message
9.44...

On Tue 22 Aug 2017 10:02:33a, Ophelia told us...

> "U.S. Janet B." wrote in message
> ...
>
> On Tue, 22 Aug 2017 04:25:41 GMT, Wayne Boatwright
> > wrote:
>
>>On Mon 21 Aug 2017 05:31:56p, jmcquown told us...
>>
>>> Oh, goody! A three day weekend and lots ads for sales on
>>> television. As if the "back to school" sales ads weren't enough.
>>>
>>> So I'll be the first to ask, does anyone have cooking plans for
>>> Labor Day 2017? (I'll also be the first to answer: not yet.)
>>>
>>> Jill
>>>
>>
>>This isn't cast in concrete, but I'll definitely be doing either
>>ribs or steaks on the grill. There will be baked beans, either
>>potato or macaroni salad or both, deviled eggs, humus and pita
>>chips, and some other sncks. I plan to bake a peach and raspberry
>>pie, and there'll be watermelon if they're any good. I never try
>>to be inventive on holidays.
>
> The menu sounds good to me, Do you deliver?
> Janet US
>
> ==
>
> Hey! I was first in the queue!!!
>
>
>

Did you step out of line for a moment? :-)

Wayne Boatwright

===

Damn, I did and you know how fast she can be ... <g>

--
http://www.helpforheroes.org.uk

Sqwerts[_12_]

[email protected]

On Tuesday, August 22, 2017 at 6:44:45 PM UTC-4, Casa de Masa wrote:
> On 8/22/2017 4:34 PM, Ed Pawlowski wrote:
> > On 8/22/2017 5:26 PM, wrote:
> >> On Tuesday, August 22, 2017 at 8:23:38 AM UTC-5, Jill McQuown wrote:
> >>>>
> >>> If the weather cooperates I'll probably grill some country-style ribs..
> >>> Yes, <yawn> I know they aren't "ribs" but what the heck, I already have
> >>> some in the freezer.Â* I'll have to remember to buy ginger for the
> >>> marinade.Â* I've got powdered ginger but it's older than dirt.
> >>>
> >>> Jill
> >>>
> >>>
> >> I'll take country-style ribs over a slab of 'regular' ribs any day.
> >> I just don't get the appeal of a slab of ribs.Â* Don't get me wrong,
> >> I'll eat them but that's because they have nothing else to offer me.
> >>
> >
> > I make the country rib often and 90% agree with you.Â* Once in a while
> > though, you get a really well done rib that can't be beat.
> >
> > Made the mistake of buying some bonelessÂ* and they are not nearly as
> > good as the bone-in
>
>
> These are the hands down BEST baby back ribs one can buy:
>
> http://www.danishribs.com/
>
> http://www.gourmetsouth.com/catalog/...110/206351.htm
>
> Each of our World Famous Danish Baby Back Rib Racks a
>
> Extremely lean.
> Extremely tender & meaty.
> Individually wrapped to insure freshness
> 100% All Natural. No Antibiotics. No Growth Stimulants. Raised Naturally
>
> https://gcfoods.com/products/pork/danish-ribs/
>
> Danish Baby Back Rib Narrow 14-18
>
> Fresh / Frozen / Dry: Fresh

YES THEY ARE THE BEST RIBS ON THIS PLANET! We have these ribs available all year long. right now, buy 2 cases, get the 3rd case FREE!

Ed Pawlowski

On 9/11/2017 4:32 PM, wrote:

>>
>> These are the hands down BEST baby back ribs one can buy:
>>
>> http://www.danisSPAM.com/
>>
>> http://www.gourmetSPAM.com/catalog/item/666.htm
>>
>> Each of our World Famous Danish Baby Back Rib Racks a
>>
>> Extremely lean.
>> Extremely tender & meaty.
>> Individually wrapped to insure freshness
>> 100% All Natural. No Antibiotics. No Growth Stimulants. Raised Naturally
>>
>> https://gcSPAM/danish-ribs/
>>
>> Danish Baby Back Rib Narrow 14-18
>>
>> Fresh / Frozen / Dry: Fresh
>
> YES THEY ARE THE BEST RIBS ON THIS PLANET! We have these ribs available all year long. right now, buy 2 cases, get the 3rd case FREE!

At $15/lb they should be good and each case comes with free SPAM.

Ophelia[_14_]

"Ed Pawlowski" wrote in message ...

On 9/11/2017 4:32 PM, wrote:

>>
>> These are the hands down BEST baby back ribs one can buy:
>>
>> http://www.danisSPAM.com/
>>
>> http://www.gourmetSPAM.com/catalog/item/666.htm
>>
>> Each of our World Famous Danish Baby Back Rib Racks a
>>
>> Extremely lean.
>> Extremely tender & meaty.
>> Individually wrapped to insure freshness
>> 100% All Natural. No Antibiotics. No Growth Stimulants. Raised Naturally
>>
>> https://gcSPAM/danish-ribs/
>>
>> Danish Baby Back Rib Narrow 14-18
>>
>> Fresh / Frozen / Dry: Fresh
>
> YES THEY ARE THE BEST RIBS ON THIS PLANET! We have these ribs available
> all year long. right now, buy 2 cases, get the 3rd case FREE!

At $15/lb they should be good and each case comes with free SPAM.

==

Such generosity!

--
http://www.helpforheroes.org.uk

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