Kristin's projects

This is my art class project. It's Lucy!! I've had three art classes (oil painting). I've worked on this painting for two classes so far. I'm hoping it doesn't take me as long as the sail boat painting did. I have a lot more to add/edit, but I'm pretty happy with the progress so far. Oh, the huge hole of a mouth is like that because I haven't added the tongue yet. I have to wait until the brown stripe dries a little more. More pictures after next week's class. PS. go easy on me - this is
only my second oil painting ever!

I am also working on some sewing projects. They are top secret though. :) The moms will find out at Christmas.

I have to share another recipe with you. It is sooo good!! Mom this one's for you. Fix this for dad tomorrow. He'll love you! These are Korean style ribs (I don't know why they are Korean ribs. I've actually never had Korean ribs before so I don't know if these are authentic or not). I used pork, but you could use beef. I put these in totally frozen (okay, mostly frozen... I had to slightly unthaw them so Tyler could chop them to fit in the crock pot). I poured on the sauce and then Tyler and I went to Schloss Solitude (see pictures below). When we came home... mmmm...ribs!! We ate these with broccoli and brown rice. Mmmmm.

Recipe from http://crockpot365.blogspot.com/2008/04/crockpot-korean-ribs-recipe.html
edited by me :)

--package of beef short ribs/or pork
--1 cup soy sauce
--1 cup brown sugar
--5 whole jalapeno peppers (I used the canned cut up ones. Like we have jalapenos at the "c." Come on. If they did, they would be rotten in a day! Does anyone know how to say "jalapeno" in German?? I didn't check at Kaufland. I went with the canned sliced ones in the Mexican aisle. I don't know how many I added, maybe a Tbsp or two. It didn't make it too spicy though.)
--1/2 cup water
I read that to be authentic this recipe needed garlic. So I added a sprinkle of garlic powder. Fresh, miced garlic would have been really good too.

The Directions.
I plopped frozen solid beef ribs into the crockpot. I then put the soy sauce, water and brown sugar on top, and threw in the WHOLE (don't cut them!) jalapenos on top. (I added cut ones, it was fine. Maybe too spicy if you have children or are named Susan) Since my ribs were frozen, I cooked them on high for an hour, then used a wooden spoon to smash them down further into the crock. Then I cooked on low for another 8 hours. If you are out of the house all day, cook on low. When you get home, turn the ribs over so the other side gets fully saturated with the most-awesome-liquid-ever while you change clothes and set the table.