Pork Riblets

Pork riblets are yummy, I usually make them in a mushroom sauce or use them to make stock, then serve them in the soup, makes for a more filling meal.

Here I made them in mushroom sauce, I don't like to use the word gravy.  "Gravy" always makes me think of that disgusting sludge people used to get on their icky french fries in our high school cafeteria.  I use wild mushrooms to make the sauce.  The carrots, surprisingly sweet, I peeled, cooked lightly, drained, put a bit of butter on them, and sprinkled fresh, home grown from seed, chopped parsley.  If you recall my mini garden in my kitchen, that parsley was in that photo.

The asparagus, I sautéed in butter, then sprinkled with s&p, lemon juice, and freshly ground parmigiano reggiano.

Ith gu leòir! (Eat plenty!)  (Scottish Gaelic)