What I Cooked: 4/18/15

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Today's menu was a family affair.  My husband grilled beautiful baby back ribs from Cliff's in Carrboro, NC.  I rounded out the meal with baked beans seasoned with my own secret spice blend that includes ginger for some sweet heat, and long-simmered collard greens.  I also made a mashed potato salad which is quickly becoming one of our favorites. Our guest brought a delicious meringue-topped key lime pie from Stick Boy Bakery in Boone, NC. IMG_0225 IMG_2242 IMG_2243 IMG_2244