Ribs

 I bought some pork ribs and put them in a slow cooker with onions, garlic, ginger, five-spice powder, soy sauce, mirin, honey, rice wine vinegar, and whatever other spices I thought went well with this particular combination, including some Korean hot pepper flakes. I never makes this recipe exactly the same way twice. It should have salty, acidic, pungent, fiery, and sweet elements. The night before, we had gone out and had a Caesar salad and filet mignon at a restaurant that is usually good, but has now fallen into the trap of oversalting everything: the salad dressing, the meat and potatoes, the asparagus. The home cooked meal was more satisfying.