Bill’s secret recipe for pork back ribs (he STILL won’t tell me what goes in the simmering broth), and an adaptation of two of Elise Bauer’s SimplyRecipes

Coleslaw (mayo version) with:

  • 1/4 head green cabbage
  • 1 full carrot
  • 2 green onions
  • 4 Tbsp mayo
  • ~1 tsp yellow mustard (ok, one medium ‘squirt’)
  • ~1 tsp dijon mustard (a similar squirt)
  • buncha freshly ground black pepper

Pretty faithful to the original but with a boosted carrot ratio & a bunch more ‘sauce’

Creole Potato Salad, but with a couple of twists:

  • replaced the (loathed) green bell pepper with a dill pickle (Vlasic’s for the relative firmness)
  • didn’t exactly measure the potatoes – about 16 new potatoes
  • 1/3 cup creole mustard
  • 1/2 cup mayo
  • 4 hard-boiled eggs instead of 6
  • 1 stalk celery
  • didn’t have a regular small onion – used 3/4 of a small walla-walla
  • thought it could use a bit of greenery so added about 1/3 cup flat-leaf parsley (the relatively flavourless parsley)

Because of the dill pickle, I didn’t actually have to add any salt – the potato salad has a bit of sweetness to it.

(Mostly writing this so I remember it the next time I want to make it, but if you try these variants, let me know what you think)