That stew does look good, doesn't it. I've copied and pasted. You could always just lay them on a pan full of stuffing and bake them, like stuffed pork chops but with the stuffing outside. Teresa's Pork and Apple Stew is really good too, I had it at Nancy's along with sweet potato biscuits. Yum. Huron Country Pork Stew 2 pounds boneless pork butt or shoulder All-purpose flour, for dredging 4 slices bacon, coarsely chopped 12 small white onions, peeled 1 garlic clove, finely chopped 2 carrots, peeled and cut into 1/2-inch slices 1/2 cup diced celery 4 Granny Smith apples (peeled and cored), diced 1-1/2 pounds russet potatoes, scrubbed and quartered 1 tablespoon chopped fresh sage leaves or 1 teaspoon dried rubbed sage 1 teaspoon fresh thyme leaves or 1/4 teaspoon dried thyme 1 cup apple cider 1 cup chicken stock Salt and freshly ground black pepper Trim the pork of excess fat and cut into 3/4-inch cubes. Place the flour in a shallow bowl and dredge the pork cubes in the flour. Spread the pork cubes out on a board to allow flour to dry while you render the bacon. Place bacon in a Dutch oven or large, heavy saucepan over medium heat and saute until it begins to render its fat. Brown all the pork cubes on all sides, a few at a time. Remove pork from the pan and reserve. Remove all but 2 tablespoons bacon fat. Place the onions, garlic, carrots and celery in the pan and saute until the onions are golden brown, about 15 minutes. Return the pork to the pan and add the remaining ingredients. Bring the mixture to a simmer and simmer, loosely covered, for 1 hour or until the pork is tender. Season to taste with salt and pepper and serve. Serve with hot cornbread or biscuits. Note: If you prefer a thicker sauce, whisk 1/2 cup of the sauce together with 1 or 2 tablespoons flour. Stir this mixture back into the Dutch oven and cook for an additional 7 to 10 minutes, or until sauce is thickened and the flour is cooked. Serves 6 You could also brine them and cook like a pork roast. I really like this recipe from Cooking Light. Cider Roasted Pork Loin 3 cups water 3 cups apple cider 1/4 cup kosher salt 1 tbls black peppercorns 1 tbls coriander seeds 1 bay leaf 2 additional cups apple cider 1 1/2 tsp chopped fresh rosemary 1 1/2 tsp chopped fresh sage 1/8 tsp ground black pepper Combine the first 6 ingredients in a saucepan, bring to a boil, stirring until salt dissolves. Remove from heat and cool. Pour brine into a plastic bag or container, add pork, seal. Refrigerate 8 hours (overnight is too long), turning bag occasionally Preheat oven to 350. Bring 2 cups of cider to a boil in a small saucepan over medium high heat. Cook until cider has thickened and reduced to 1/4 cup (about 15 minutes). Set aside. Remove pork from bag, discard brine. Place pork on rack of broiler pan, lightly coat pork with a little cooking spray (I skipped this and the herbs still stuck). Combine rosemary, sage and black paper, sprinkle evenly over pork. Bake at 350 1 hour for a 2 lb. boneless loin, longer for bigger cuts. Baste at least twice with the cider reduction during the last 20 minutes of cooking. Remove from oven, baste with remaining cider reduction. Let stand 10 minutes before slicing. 8 servings, 200 calories, 6.6 grams of fat (2 are saturated) Annie

I know a lot of people like to boil or simmer ribs but I quit doing that. I braise them to maintain flavor, simplify cooking and have tender results. The first couple times I made ribs I cooked them in water first and quit making ribs for a while since I figured I was goofing it up. Well after watchng a few pros all say, low and slow and never parboil them, I tried it and have enjoyed ribs ever since. I usually use either baby backs or country style and actually I now prefer country style. Sometimes I brown them a bit first, but not always. I also have gotten away from the drenched in sauce ribs I used to love. I now prefer a good dry rub. semi-"Memphis" style. Mix up your favorite seasonings as hot or mild, sweet or savory as you like. I like them smokey with a slight kick and tang to them but not sugary. I think people go too crazy with the sugar. I'll have dessert later. A little bit of sugar to caramelize and add another depth of flavor is fine but I really encourage people to try tasting the ribs themselves first. You can always add sugar at the table if you need it. I like to braise them in the Nesco but use the oven if I'm doing large batches. Very simple - no special training needed. Set it for about 250ð-275ð for 3-4 hours and the "ribs" (yes I know they're not technically ribs but if the pork boys wanna call 'em ribs, that's good enough for me) are wrapped in foil. I'm not above using a Texas cheat. And yes, I also realize they're not barbecued ribs by the strict definition. I dry rub them, add some liquid (don't need much) for additional flavor and tenderizing, be it beer, Dr. Pepper, wine, root beer, 7up, lemon juice, orange juice, Louisiana Hot sauce, BBQ sauce, Whatzishere sauce, Teriyaki sauce. something else or a combination of them. You don't have to add a lot of liquid, especially if you don't cook them ahead of time since you'll have the fat and juices to help with the braising and add flavor and keep them moist. I did see a simmering alternative I might just try though. That's to simmer them in BBQ sauce, beer and onion. Simmer until they're break apart tender. To me this makes much more sense than water. With either method, once done, you could crisp them under the broiler or in a pan (or of course on the grill if available) if you like. Boneless country style ribs have very little fat and waste so they're a great value and so good tasting.

Oooh! This happened to me, I had gorgeous silk draperies (Cowtan and Tout) in my old dining room that had 9' ceilings. My new house has 10' ceilings. There was no way I wasn't going to use these drapes...I adore them. Luckily, I had 3 windows in old house and 2 in new...I took drapes to a fabric shop and they said they could add 14" to the bottom from 2 panels I wasn't using! We found some perfect trim, (egads, 10 yards though...ouch) and omg, they turned out so well...I adore them. I don't think it looks obvious at all. Perhaps this could work for you?

Thanks, all (and Mimsic for getting my tortured attempt at humor!). I was too late to retrieve the packaging--for once, my husband dumped the trash sooner rather than later--so I don't know if it was mislabeled or if I just didn't see the "boneless" part. I'll read more carefully next time. The recipe came out pretty good. I probably should have adjusted the amounts, since the absence of bone gave me more meat to work with, but it was definitely edible. I'll try it again with actual ribs, for sure. It was very hearty. I also made the chocolate pound cake that was part of that menu suggestion, and that was good, too. I'd try that again with different chocolate chips for a richer flavor. Tinker, tinker. Thanks again for the brief course in ribology.