July 18th. Sat.

I didn't post yesterday because I was just not up for it. I got finished with chemo and came home and went to bed for two and a half hours. Got up, had lunch, and wanted to go swimming. The weather was all screw up. It would rain for a while and then blow hard for a while. I started to swim twice but the wind and rain put an end to that idea. I then decided to go back in a watch the golf and the Tour de France.


For those who don't watch the news, Tiger didn't make the cut and Lance is still in third place only 00.08 out of the yellow jersey. Lance will not improve until they get into the Alps. In the past that is where he takes over. It will be interesting to see if he helps his teammate win the race or if he wants a 7th. title.


I've developed a chest cold of some kind. I caught a lot, but it is not all that bad, it's just damn annoying. They have told me to watch out for colds etc. because the chemo lowers your ability to fight them. I'll keep an eye on it for now.


I have something that I have wanted to do for some time. Darrin was home this summer and had a chance to taste my BBQ baby back ribs and wanted a receipt. Well, here it is kids. My brother David wants it too, but he doesn't even have a computer or a way to go on the internet. Moe or Larry will have to give it to him, it for sure I'm not going too. You see Dave and I think we are good cooks. I know I am, David just thinks if he throws enough stuff into a pot and boils it that it should taste good. There are times it does, but then again there are times it doesn't. He doesn't have a receipt for anything.


First of all get good baby back ribs. Don't get the ones that are loaded with fat. You will find that they go on special in the summer around the holidays, or just after the holidays if they didn't sell them all. I will not pay more than $2.95 a pound for mine. They are normally $4.00. I usually get them at Kroger or at Sam's. I first put Lawreys all over them both sides. Then garlic salt. Once well spiced I place them in a large broiler pan without the top rack on it at first. Then I pour in about 3/4 of an inch of water so they just cover some of the ribs. Then I place that in the oven at 225 for about two hours. You have to check on them to make sure the water is not boiling away. If the water has boiled away you need to take the ribs out. Oh yea, Sharon would kill me if I didn't mention to put foil in the bottom of the pan first. When the ribs have been in for two hours take them out and be sure to clean the bottom of the pan before you go any further. Then take more tin foil and cover the top of the broiler pan and put the ribs on top and put them back into the oven for at least two more hours at the 225. I will let them stay in there for up to four hours depending on how they look. If I still see a lot of fat on them I will keep them in longer. Usually the boiling of the ribs will remove a great deal of the fat. By boiling them, they will fall of the bone when you go to eat them. As Darrin said: "Dad, where did you get these ribs?, they are the best ribs I've ever had". That's no lie, he thought I bought them somewhere. I never put any sauce on my ribs while I cook them. You can add sauce if you like at the end, or put some on your plate to add if you think it is needed. KILLER RIBS.



For you history buffs and to see how many people actually read this blog, I have a picture that was taken a few years back and I bet there is no one reading this blog that can name all three people in that picture. I will tell you that when this picture was taken they were all well known people, at least in Ohio.

I had not been feeling all that great today with the caugh and being light headed and my eyes have been all itchy and red. So I decided to watch the Open Championship from Turnberry in Scotland. If you have not been watching, Tom Watson, two months from turning 60, is leading after three rounds. It took me back to when I used to watch my father play golf when he was in is late 70's and early 80's. They both have the most fluid swings. You can tell they have played all their lives and this is what they live for. For those of you who don't know, my father was the city champ in golf in the late 20's and won the Ohio Seniors twice when he was in his 80's. He and Watson did the same thing. Never over swing and never be in trouble and chip and putt like there is no tomorrow. I remember a day in Florida when my dad was 88 years old and we were playing at his course and he had me rattle the flag because he was going blind and could no longer see the whole clearly, at least that's what he said. He was at least 25 ft. away and drained the putt. We only played 9 holes but he was just two over par. Tom's round today, really brought back some great memories. I'm sure the Pudder was up there cheering him on. I hope he can hold it together for one more day.

I've got two hero's out there this weekend, Tom Watson for the golf and his age, Lance Armstrong for coming back from cancer. Now let's getter done