To those who courageously gave their lives
& those who bravely fight today, Thank You!
What to remember
With all the barbecues, vacations and retail sales celebrating Memorial Day, it can be easy to forget the holiday’s real purpose — honoring American service members who died in combat.
Memorial Day’s roots go back to 1866, when residents of Waterloo, New York, formally recognized those who died during the Civil War. Businesses closed. Residents decorated soldiers’ graves.
Two years later, Gen. John Alexander Logan officially proclaimed May 30, 1868, as Memorial Day in honor of fallen Union soldiers.
For years, Southern states had a different Memorial Day to recognize the Confederate dead.
In 1971, Congress declared Memorial Day a national holiday to be celebrated the last Monday in May.
How to stay safe
While Memorial Day kicks off the unofficial start of summer, it also marks the start of a much more sobering season: it marks the start of the worst time of year for traffic fatalities.
A new report by the National Safety Council estimates that 439 Americans will be killed on the road this weekend, the highest number since 2009 and about 100 more than in 2014. (The final number for 2015 is not yet known.) Another 50,500 will be seriously injured, the report predicts.
The hazards aren’t just on the road, of course, but also in the water. A recent study by the Centers for Disease Control and Prevention said 80% of public swimming pools, lazy rivers, hot tubs/spas and water playgrounds had at least one violation when inspected.
That’s not to say the health experts don’t want you to swim in public places. The CDC just wants you to check inspection reports before you do.
Another big summer safety hazard: Food-borne illnesses caused by bacteria that love the outdoors and the summer heat.
Ground beef and pork should be cooked to 160 degrees Fahrenheit; ground chicken and turkey to 165 degrees, according to Melinda Wilkins of Michigan State University.
Bacteria also can easily thrive in bowls of potato or pasta salad. Wilkins suggests keeping foods that are supposed to be cold in containers set on ice.
Rib Recipe
Here is a simple recipe for making fall off the bone ribs for a crowd. These can be made in advance then simply reheated on your grill when entertaining
Ingredients
- 1 – 3 Pack Baby Back Pork Ribs: I suggest Costco
- 1 medium onion, rough chopped
- 6 medium celery ribs, rough chopped
- 1 5 oz bottle of liquid smoke – I like Stubb’s Mesquite
- 3 cups of red wine – boxed wine works or grab a bottle of what you like & use the remainder to marinade the chef
- Salt & Pepper to taste
- enough water to cover the ribs
Instructions
- Combine all the ingredients in a baking dish. I use a a 4 inch hotel pan add just enough water to cover the ribs. Cover with aluminum foil and bake at 350° for about 3-4 hour depending on your oven
- Remove ribs from liquid (so, they do not continue to cook) when they are cool enough to touch separate ribs with a knife & finish on the grill with the sauce & sides of your choosing