¡Hola!
How’s your week?
Am I the only one who feels like 2017 is coming at us full speed? It’s already April!
Easter is coming up, and so is Mother’s day, which means two things.
1: I still need to get my hands on a bag of peeps and those chocolate marshmallow eggs from Walgreens.
2: I need to make reservations for Mothers’ Day Dinner.
Spoiler alert: We’re probably going to do Mother’s Day at Lucille’s Smokehouse Bbq because my parents are weirdly obsessed with it. For the past few years we’ve been to Lucille’s for their birthdays, and Father/Mother’s day and we always end up spending too much money on really dry ribs with practically no meat on them.
I make waaay better ribs though. Trust and believe.
Over the weekend, Billy, our friend Matt, and I went to Knott’s to check out the Boysenberry Festival and it was so much fun!
I grew up in Orange County, which means we always went to Knott’s for school trips–and I think this is why I love Knott’s so much!
Anyways, this was our second time at the Boysenberry Festival and we were excited to try some of the newer items on their tasting card—and I was also v excited to get my hands on their Boysenberry BBQ Sauce cause it’s just so damn good.
I wish Boysenberries were a little more accessible so I could make the bbq sauce from scratch, but because they aren’t, Ina says store bought is fine.
The Festival is kind of cool because it happens inside and you get to walk around through the different areas of the park to access the different booths.
We had the opportunity to try Boysenberry: Ravioli, Meatballs, Panna Cotta, Pizza, Chicken Wings, Beer and Cider–and I was really surprised to see how well it all fit together!
The Boysenberry Festival is running through April 23rd, so if you live in SoCal, be sure to check it out.
I’m gonna make these braised ribs with the Boysenberry bbq sauce for Easter in hopes that we can skip Lucille’s next month and have some really good bbq at my place instead.
If you’ve never braised ribs before, brace yourself. They’ll be nice and juicy and the meat will fall off the bone with the slightest pull.
Make these for your next quince/bautizo/primera comunión or carne asada, you won’t dissapoint!
I was trying to think of what I was going to share first upon returning, and then it hit me.
Colima is hot and pretty humid year round, so Tejuino is a good way to cool off–it’s just so refreshing! You get a little sweetness from the piloncillo, the tartness from the lime juice, and then little bits of the sea salt that makes it a complete experience!
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