New Hampshire Magazine
The retired WZID radio host shares his secrets for finger-licking ribs
July 21, 2021
This crowd-pleasing ribs recipe was passed along to me by my former boss at WZID, Pat McKay. It’s best made on a warm, sunny afternoon when you can carve out about four hours to luxuriate in the sights and smells of slow-smoking pork ribs. Adult beverages are optional, but encouraged.
Photo by Susan Laughlin
The Ribs:
(baby back or St. Louis-style)
about 3 pounds each
3 tablespoons ancho chili powder
3 tablespoons Mexican chili powder
2 tablespoons ground coriander
Directions/Part 1: Prep and Slow Cook
Use a knife at back of the rack and carefully separate and remove the membrane from the bones, working from top to bottom. Use a paper towel to get a firm grip. Now, generously coat both sides of the ribs with the rub mixture and place them in a rib rack that fits in an oven roasting pan.
(Use a total of 3 tablespoons of sugar if omitting the sanding sugar.)
1 tablespoon lemon zest
1 1/4 cups heavy cream
Preheat the oven to 425°F; move a rack to the top third of the oven.
Whisk together the flour, baking powder, salt, both sugars and cardamom, if using.
Make a well in the flour/sugar mixture, pour the vanilla, lemon zest and cream into the well, and stir until it just comes together. If there’s dry flour around the sides and bottom of the bowl, stir in a bit of additional cream or milk until all the flour is moist.
Scoop out the batter and form into a small ball with your hands.
Staff Writer
HANOVERTON The United Local school board Wednesday night hired medical personnel to attend winter sport events.
The board hired Mollie Phillis, Megan Weyant and Susan Laughlin as athletic trainers for wrestling and boys and girls basketball at $20 per hour. Superintendent Lance Hostetler originally suggested capping the amount for athletic training at $2,500 for the season, but the board chose to leave the total indefinite based on how many events will require a trainer.
Hostetler said the district had no medical worker at the wrestling events last year and a student athlete suffered an injury that needed attention. He noted it will not always possible to have one of the trainers at the events.
New Hampshire Magazine
December 18, 2020
Photo by Susan Laughlin
Sprinkle with sesame and poppy seeds or an “everything” mixture for a bagel-shop-like display. Before you get started, note that the dough needs to rest overnight (about 18 hours total) to get the traditional chewy texture.
Considering the difficulty in locating a good bagel anywhere anymore, making your own isn’t such a big deal. The dough-making is separate from the baking, which literally takes 40 minutes from the second you start. It’s true you need fair amount of refrigeration to hold the bagels overnight, but you can cheat on a cool evening by storing them outside in a safe spot.