3 days into the Whole 30 Challenge and I feel okay. Not great, not bad…just okay. I’m regretting my timing on this challenge because it coincided with the first day of school. I have forgotten how exhausting this routine is… get up early, shower, enjoy a quick moment of silence before waking up the clan, making breakfast, packing up lunches, rushing out the door, … The only difference is that, this year, the 3 boys are in school full time.
I admit that dropping off my 3rd child for his first day of Grade 1 was tough. I cried. I asked if he would prefer to just stay home with me forever. I offered him chocolates if he would…and he said “No way..chocolate would make me sick!”. It was a very lonely day without him.
Their going back to school just solidifies the fact that summer is over. I know plenty of people who barbecue in the winter but it just doesn’t feel right to me. Having to shovel a path through 3 feet of snow… *blah* We’re enjoying the last couple of weeks with our barbecue and now that I’ve figured out how to make my own barbecue sauce, I can enjoy it even more! Dry ribs are fine, but saucy ribs are superb!
Honey Garlic Barbecue Sauce
Ingredients
1 tablespoon olive oil
1 large onion, finely chopped
3 tablespoons minced garlic
3 tablespoons honey
5 1/2 oz can tomato paste
1 cup beef broth
1/2 teaspoon mustard powder
2 tablespoons cider vinegar
salt and pepper, to taste
1/4 teaspoon worcestershire sauce
pinch cayenne pepper
Directions
In a medium sized pot, over medium-high heat, heat olive oil. Saute the onions and garlic for 5-7 minutes, until the onions are softened and opaque. Reduce heat to medium and stir in honey and tomato paste until the honey is runny. Stir in beef broth, mustard powder, cider vinegar, salt, pepper, worcestershire sauce, and cayenne pepper. Bring to a boil and reduce heat to low.
Simmer over low for 20-30 minutes, until the sauce thickens (to your liking). Use immediately or refrigerate for up to 1 week.
The Foodie And The Family 