In my hustle to wrap up any lingering tasks or responsibilities, the garden was one of my priorities. Kate will shoulder the burden of watering, weeding, and watching this year. I cleared a bit more area and expanded the plot slightly. The dimensions are 12'x6' for the larger and 5'x3' for the smaller. The increased space allowed us to distribute the tomato plants better so that we do not encounter the bedlam of last year's close proximity growing. My indoor beet seeds were a miserable flop and we may sow beets, kale, and spinach seeds mid- to late-summer. For now, the garden consists of the following starters we purchased from City Floral: Basil (2) Cauliflower (6) Mint Rosemary Tomatoes (1 Abraham Lincoln, 1 Big Beef, 4 Cherokee Purple - all heirlooms)
We also planted two rows of beans and we plan on a large yield if past performance is a guide. Here are some photos of the process from start to finish.
Clearing and trimming back vines and weeds
To everything turn, turn, turn (what a wretched song)
We spread four total cubic feet of compost, one of which was a mix of cow and compost
My appreciation for bbq often borders on obsession. That's why a trip to the Middle West was rerouted and replanned to meet my fix. We dined at what is considered one of Kansas City's best bbq restaurants, Oklahoma Joe's. Anthony Bourdain numbered OK Joe's number thirteen on his list of 13 Places to Eat Before You Die, which is an awfully strong compliment or burden to prove. (Of note, Hot Doug's also appears on this list.) They are closed on Sundays and in an already crazy trip to see family, what's wrong with supplementing the jaunt with a stop at a place with such lofty reviews? Turns out, nothing wrong at all.
OK Joe's original KC location is housed in a BP gas station. The unassuming front reveals an inside that is largely occupied by the immensely popular eatery. We waited in line and a nice woman answered Kate's questions about the menu. Kate selected an order of ribs (approximately six total), pulled pork, and an order of onion rings. I went for the brisket, pulled pork, and slaw. Add two drinks and you have a total of thirty dollars and high expectations. I'll start with the most disappointing: the brisket. When you have a plate of amazing bbq, not everything can be perfect and the mind easily settles into a comparison of relative quality. The meat was dry and seemed overcooked. It was well seasoned and wasn't insipid. From my eyes and taste buds, it missed a rather crucial element to brisket in general, fat. With that being said, my life would be better--and my waist line wider--if I could locate similar brisket in Denver.
Now on to the stunning. We loved the pulled pork and it was the best I've eaten, bar none. The ribs were the jewel of the plate and the menu. Along with the pork, these are the best ribs I've tasted in my life. The meat is tender without falling off the bone (aka a mess and a half), not drenched with sauce (aka sauce masks bland or absent flavor), and an even blend of smoke and seasoning (aka perfect). They are not to be missed and any deviation from our trip was worth the side trek. Anyone who disparages bbq does not comprehend the time, care, and attention to flavor that the folks at OK Joe's (and many other restaurants) expend on cooking these specimens of beauty. Despite entering with empty stomachs, we could not finish all of our pork, brisket, and onion rings.
By the time we left, the line was approximately thirty people deep of families and singles patiently waiting for some of the best bbq I've had the fortune of eating. On the table, they offer two basic sweet and spicy sauces and a third vinegar, Carolina sauce, sits nearby. Locals flock to OK Joe's and, as we learned, highly recommend the Z Man sandwich. A healthy pile of brisket (which is probably better on a sandwich than as an isolated entree) is topped by provolone and onion rings on a kaiser bun. If I'm fortunate enough to return, I will enter the restaurant famished and proceed to order the Z Man and some ribs to share.
Kate and I forgot to bring our cameras, so, alas, no photo evidence.
Clearing and trimming back vines and weeds
To everything turn, turn, turn (what a wretched song)
We spread four total cubic feet of compost, one of which was a mix of cow and compost
The plants
Compost added and graded for planting
Planting
Top shot
Cauliflower