Between the TV news, the local newspaper, and the gossip all over town, I bet everyone reading this note knows exactly what I’m talking about. So I won’t even go there. Some dark times, no question. But we’ll pull through. We Steibers always do. It does serve to remind me that I’m definitely not getting any younger. So, I’ve decided to give in to the pleading and begging I hear every time I serve my finger-licking, lip-smacking, barbeque ribs. Here it is. Not quite the very last of my secrets, but close to it. Right up here on Maggie’s bulletin board—my recipe for Fourth of July Barbeque Ribs. Easy as . . . well . . . pie, I guess. Just for good measure, here’s the recipe for the Schooner’s Summertime-Only Strawberry-Raspberry Pie. Perfect follow-up to the ribs. Along with some vanilla ice cream, of course. You enjoy it. That’s an order. Life’s too darned short, if you ask me. Heck, have dessert first. Very truly yours, Edie Steiber P.S. I will tell you right up front; one BIG secret to my ribs is that you don’t barbeque those suckers much at all.
