Courtesy of Ryan Torris

Bourbon & Orange Ribs SLOW COOKER

INGREDIENTS:

• 2 tsp fresh thyme • 1 tbsp garlic powder • 2 tsp seasoning salt • Salt and pepper to taste

• 3 lbs baby back pork ribs, cut into pieces

• ½ cup bourbon • 4-5 orange slices • The juice of 2 large navel oranges • 2 cups your favourite barbecue sauce

DIRECTIONS:

1. In a medium bowl, combine barbecue sauce, bourbon, orange juice, orange slices and thyme. Set aside. 2. Season the ribs with garlic powder, seasoning salt and salt/pepper. Place ribs in the slow cooker and cover in sauce. 3. Cover and cook on high for four hours. You can rotate the ribs after two hours and re-distribute sauce over the ribs. 4. Once cooking is complete, transfer to a serving platter and serve hot.

VINCE LOMBARDI (NFL COACH, MOST NOTABLY FOR THE GREEN BAY PACKERS, FROM 1959–1967.)

THE ONLY PLACE SUCCESS COMES BEFORE WORK IS IN THE DICTIONARY.”

USING EDIBLE FLOWERS Beautiful floral blossoms can enhance the look and taste of your favourite dessert, salad, main dish or even cocktail. Before adding any flower you find attractive, follow these rules to keep you safe. • Do be sure to wash the flowers gently to remove dust, dirt and critters. Also remove any visible pollen, along with the stamens and styles. • Confirm the flower you use is an edible bloom, as not all are. Avoid picking flowers found on the roadside or from unknown locations as you want to ensure they haven’t been exposed to pollutants or harmful chemicals before consuming them. • Do look for blooms specifically grown for consumption or grow your own to ensure they are organic and safe. Check your local farmers market, florist or grocery store. Some edible flower options include nasturtium, pansy, rose, honeysuckle and squash flowers (e.g. zucchini). Don’t be shy when incorporating blooms into your cooking. Add them as garnishes to drinks and salads, sauté some in pasta dishes or use fresh or candied flowers to decorate cakes and desserts.