EdHart.meOne of our favorite Friday night family appetizers is Deep Fried Pickles. There are a ton of these recipes all over the internet, but the one that I keep going back to is based off of the recipe from Amy at SheWearsManyHats.com. I changed it slightly and modified the proportions to prepare one large jar of dill pickle chips.
This simple recipe is my go to for Greek style roasted potatoes. They are so good and so versatile to go with so many dishes. When shopping for red or new potatoes, I like to hand select small ones that can be cut in half or quarters to make bite sized pieces. I’ve found that when buying the bag, you tend to get some big ones mixed in that don’t look so great when cutting them up and I’m really all about the aesthetics & the plating, so I want my wedges to look good! I also use an old cake pan to roast mine. It’s the perfect size for dinner for 2 and I also like to try and keep at least 1 cut side down which will give the potatoes a slightly crispy texture on that side.
Combine all in a bowl. Remove the membrane from the back of the ribs (check out the videos below), then rub generously all over both sides of the slabs. This recipe makes enough rub for 2-3 slabs of spareribs.
I grill my ribs on a gas grill since I don’t have a smoker. I light one side of the grill on low heat and place the ribs on foil on the unlit side and cook (grill covered) for about 1 1/2 to 2 hours. I’m being pretty generous with the time intervals because when I’m grilling for a long time like this, I’m usually also doing something else and not keeping precise track of time.
Next cover the ribs with another sheet of foil to seal them and cook for another 1 to 1 1/2 hours letting the steam from the ribs permeate the meat.
Last step is to remove the ribs from the foil and place directly on the grill for 30 minutes letting them dry on the outside. Keep them on the unlit side of the grill! At this point, they’ve likely shrunk enough to turn them perpendicular on the grill and
Here’s a couple videos on getting the membrane off the back of the spare ribs:
This post is a reflection on the Parable of the Persistent Widow and the Unrighteous Judge in Luke 18. But before considering this parable, I’d like to start by reflecting upon a Psalm:
Actually, this morning we come to the Parable of the Prodigal Son, probably one of the more famous parables that Jesus told. It’s a fairly straightforward parable that concludes a trilogy of teachings about the heart of the Father towards his wayward and sinful children. To refresh your memory from last week, we’ve been looking at Luke chapter 15.
This morning we approach the parable of the Great Banquet. This is a continuation of the same event that we studied last week. To refresh your memory, it is the sabbath and Jesus has been invited to the home of a ruler of the Pharisees. While there, he starts off with what is to them is a scandalous action: recall that he heals a man and then challenges them on whether or not such a healing is among the works that should be counted as a violation of God’s sabbath (as opposed to their customs). Then, after exposing their hypocrisy, he proceeds to instruct them in true humility.
We’re continuing a study on the parables of Jesus as recorded in the gospel of Luke and once again, last week it was my turn to teach a lesson on Luke 12:35-48, which is a short passage, but a surprisingly challenging one! Depending on your version of the Bible, you might have a heading before this section that reads “You Must Be Ready” (or something similar) or maybe one that says “The Faithful Servant & the Evil Servant”. So let’s jump right in and study this passage….
I had the opportunity to teach my Sunday school class this past Sunday as we’re going through a study on the parables in the gospel of Luke. Here’s the text of my lesson if anyone would like to refer back to it.
A delicious and spicy remoulade style dipping sauce. Perfect for fried anything, but pickles in particular! Super easy to make and keeps for about 4-5 days in the fridge.
A great pastry shell is one of those foundational recipes that quietly elevates everything you make, from quiche to fruit tarts to classic pies. This version is simple, reliable, and built for texture: crisp edges, tender bite, and distinct flaky layers.
Once you understand a few key principles (cold butter, minimal handling, proper hydration), this becomes a go-to pie crust. Make this recipe ahead of time so that you have at least an hour to chill the dough in the fridge. The prep and mixing takes about 15 minutes.