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Ribs, sauce, corn salad - all from scratch. Life in the Ozarks is very good.

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Sometimes I rely on the other guy. Tonight is one of those nights. I bought a double package of spinach and cheese ravioli and after I cook them, I will float them in a home made Parmesan, garlic and mushroom cream sauce. The protein will be a chicken/spinach/feta sausage. Cucumbers and tomatoes with basil for the salad. Have to love modern living in the Ozarks.

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Yes sir indeed

Chief Grey Bear

Living is dangerous to your health

Owner Ozark Fishing Expeditions

Co-Owner, Chief Executive Product Development Team Jerm Werm

Executive Pro Staff Team Agnew

Executive Pro Staff Paul Dallas Productions

Executive Pro Staff Team Heddon, River Division

Chief Primary Consultant Missouri Smallmouth Alliance

Executive Vice President Ronnie Moore Outdoors

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I relied on the other guy tonight. Well, technically it was the same guy, but he did the work last night. a/k/a leftovers.

Chief -- you got any chips left?

John

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Grilled polo, fresh aspararus (mine) and sweet corn. Rough life.

Good life!

John

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528d872c-8ddd-4006-b4b3-78045046950a_zps

I was HUNGRY! Chicken breast was marinated for two days in lemongrass / mint white balsamic and a really good arbequina evoo (very peppery!)with a little fin and feather seasoning from plowboys. First time I've had that one. Like it.

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Why did you sauce the rib? A good rib is a dry rib. Easier on the whiskers too.

The rib was dry rubbed. I agree with you about that. But I do enjoy a finish sauce applied at service, especially a sweet and sour one with a bite.

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