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PINNACLE MOUNTAIN NEWSLETTER

Issue 10                                                        May, 2004


President’s Message:

     The board of directors and our committees have just completed an exhausting and comprehensive three year budget analysis.  An overview of this analysis shows that we have continued to improve the maintenance of our road system while operating within our existing budget; however, we have important road improvements and safety projects to accomplish over the next several years.  Based on this analysis, the board of directors is recommending that we issue a special assessment for FY05 to cover some of these tasks. This assessment, if approved at our next general assembly meeting, would be $120.00 per lot.

     Anyone that is interested in reviewing the 3 year road analysis data can log on to our website at

     http://www.pinnaclemnt.com/Road-three-year-budgetary-plan.htm or request a copy from either me or Tom, our Secretary. Hope to see everyone at our general meeting on the 17th of July 2004.

Riley

 

 

Naturalist’s Corner: Clams far from the sea:

Throughout the Blue Ridge and western Appalachians there are some twenty-three freshwater clam varieties. These bivalve mollusks have a very long life span, ranging from 30 to 130 years in some cases. The ages of clams, like trees, can be determined from annular growth rings. Such growth patterns also reflect water quality and even impoundments of many freshwater streams, resulting in deeper, cooler water which has a negative effect on several species which prefer shallow riffle areas in which to live.

History Tidbit: Jacks of all trades:

Men in the Blue Ridge during the 1800’s were, of necessity, ‘handy men’ at almost every trade known. Homeowners for the most part made their own shoes, bullets and powder, built houses, constructed tables, chairs, cupboards, harness, saddles, bridles, buckets, barrels and plough stocks. They made their own axe- and hoe-handles, fashioned horseshoes and nails, burnt wood charcoal, made wagon tires, bolts, nuts and some could even make rifles. One J. C. Smathers did it all: brick mason, carpenter, beekeeper, glazier, blacksmith, plumber, butcher, fruit grower, merchant, physician (one wonders how he learned that trade?), poulterer, lawyer, school master, gardener and politician to name just half of his vocations! Next issue: 1800’s women of the Blue Ridge.

 

Recipe Time: Emeril's Baby Back Ribs with Homemade Barbecue Sauce and Smashed Potato Salad

 
2 racks baby back pork ribs, about 4 pounds, each cut in half
2 tablespoons Essence, recipe follows or favorite rib rub
1 (12-ounce) bottle dark brown ale (recommended: Abita Turbo Dog)
4 cups ketchup
1 cup finely chopped yellow onions
1/2 cup pure cane syrup (recommended: Steen's 100 percent) or molasses
1/2 cup dry red wine
2 tablespoons fresh lemon juice
2 tablespoons Creole or other spicy whole-grain mustard
2 tablespoons dark brown sugar
1 tablespoon minced garlic
1 tablespoon minced jalapeno peppers
1 tablespoon Worcestershire sauce
1 teaspoon or other hot pepper sauce (recommended: Emeril's Red Pepper Sauce)
1 teaspoon salt
1/2 teaspoon cayenne

 

Sliced fresh tomatoes, accompaniment

Rub the ribs on both sides with Essence or rib rub. Place in a large sealable bag or on a large sheet of aluminum foil placed in a large roasting pan. Cover with the beer and seal. Marinate in the refrigerator 8 hours or overnight.

Remove the ribs from the bag and bring to room temperature.

Preheat the oven to 325 degrees F.

Line a large baking sheet with heavy aluminum foil, lay the ribs on top, and tightly cover with foil. Roast for 2 hours.

Preheat the grill.

Meanwhile, to make the sauce, combine the ketchup, onions, cane syrup, red wine, lemon juice, mustard, brown sugar, garlic,   jalapenos, Worcestershire, hot pepper sauce, salt, and cayenne in a large mixing bowl.

Stir to mix well. Use immediately, or store in an airtight container in the refrigerator for up to 3 days.

Remove the ribs from the oven and uncover.

Transfer to the hot grill, cover, and cook over indirect heat for 30 minutes. Brush the ribs with the sauce, and baste and turn every 10 minutes, for an additional 30 minutes.

Remove ribs from the grill. Serve with the potato salad and sliced tomatoes, and pass additional sauce on the side.

Essence (Emeril's Creole Seasoning):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried leaf oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Smashed Potato Salad:

2 pounds new potatoes, scrubbed and cut into 1/2-inch pieces

2 teaspoons salt

1/2 cup minced yellow onions

3 hard-boiled eggs, chopped

1 teaspoon minced garlic

1/2 to 3/4 cup mayonnaise or store bought mayonnaise

1/4 cup Dijon mustard

2 tablespoons fresh lemon juice

1 tablespoon light brown sugar

1/2 teaspoon hot pepper sauce (recommended: Emeril's Red Pepper Sauce)

1/2 teaspoon Worcestershire sauce

1 teaspoon freshly ground black pepper

In a large saucepan, place the potatoes with enough cold water to cover and 1 teaspoon of the salt. Bring to a boil over high heat. Reduce the heat to medium-low and simmer until fork-tender, about 10 minutes. Drain.

In a large mixing bowl, mash the potatoes with a hand-held masher or a heavy fork. (They should still be very lumpy.) Mix in the onions, eggs, and garlic. In a small bowl, combine 1/2 cup of the mayonnaise, the mustard, lemon juice, and brown sugar, stirring to dissolve the sugar.

Season with the pepper sauce, Worcestershire, the remaining 1 teaspoon salt, and the pepper.

Serve warm or chilled.
Yield: 4 servings