"Lent is tough on carnivores," says one of my co-workers. I countered with, "not as tough as hanging on a cross for 3 hours."
So tonight as you dig into your salmon fillet and French cut green beans, kick it up with a simple sauce that blends creamy and tart.
In a frying pan, melt one tablespoon of butter. After it is melted somewhat, add two tablespoons of sour cream. Melt it down, add a pinch of dill, and pour over your salmon and green beans.
From earlier this week, I did an "everything in the spice rack" dry rub on some pork ribs. I put a little of everything, crushed pepper, cumin, cajun seasoning, paprika, and basil in a bag and threw the boneless ribs in a ziploc bag and coated them. Ten minutes on the Foreman grill and they were done. They were even better the next day when the spices had a chance to get into the meat.