In the meantime, I left science and started working in digital media. In doing so, I learned an awful lot about what makes publishers successful, some of which I may share with you here. The most important thing I learned is that it makes no difference whether you’re a conventionalist or a rebel if only a few thousand people are reading your blog. By saying that, I don’t mean it shouldn’t make a difference to you . I mean in the sense of trying to take the next step, earn some money, attract partners–you can’t start a business conversation with a blog of this size. It’s more important to go do awesome things and continue developing an audience. That’s the kind of cold-hearted, yet liberating reality that most people will not share with you.
Preheat a charcoal grill to medium-high (about 450°F). When briquettes are covered in gray ash, push them to one side, and scatter hickory wood chunks over coals. Place pork, fat side down, on oiled grate directly over coals, and grill, covered, until browned, about 10 minutes. Turn pork, and move to side without coals. Grill pork, covered, 30 minutes, turning twice. Brush with 1/3 cup Blackberry Glaze, and grill, covered, until a thermometer inserted in thickest portion of pork (away from bone) registers 145°F, about 25 minutes, turning and brushing with glaze twice. Remove pork from grill, and let rest about 10 minutes. Slice into chops, and serve immediately.
I was so worried about ticks when we planned our vacation to Maine that I researched the problem and decided on trying the recipes from this wonderful website. I ended up using a combination of Rose Geranium, cedarwood, lemongrass, lavender mixed with witch hazel and distilled water in a glass spray bottle. Most of the essential ouls as well as glass spray bottle were found on . I am happy to say my Standard Poodle, Frannyas well as we were tick free. We still checked daily but were fortunate to have no problem. We did avoid thick woodsy areas but otherwise had an anxiety free vacation due to having this recipe. Thank you so much, Cheryl, Jim & Franny