RMM Services

01/13/2013

Hey Ladies! We're strong, we're resistant, and smart too! Right? Well let's handle this...

http://www.writenowmarket.com/blog/

01/03/2013

Do you have a killer sell sheet?

This is a one page flyer that tells what you do, service, or sell and what the benefit is to the consumer for buying it. It's like giving a little more information than "I sell hats," but without all the fluff. Oh, it has a few graphics on it for show too!

01/03/2013

Are gym buddies causing you any problems? Get rid of them!

http://www.writenowmarket.com/get-rid-of-your-gym-buddies/

We all know it’sthat time of year when gym visits are embraced at the most high. I thought this was an appropriate subject.

01/02/2013

Your one chance to make a first impression applies to what comes out of your mouth too! If your written communications is the face representing you, those words MUST look good. I can make sure of it, inbox me to find out how.

01/01/2013

New Year, New Day, New You...or is it?

http://www.writenowmarket.com/blog/

Write Now Market is a writing, marketing, and communications development service. We write to fit your brand and communicate your message.

12/28/2012

So although this Christmas was short on family, it would not be short on flavor. As the new year comes in, out will go red meat again. So I decided to "get it in" while I could. I made coffee and herb rubbed beef, bone-in, short ribs. This is the rub recipe to cover a couple of pounds of ribs.

1 cp coffee grinds (I used Trader Joe's holiday blend)
3 Tblsps. coarse fresh ground peppercorns
4 Tbsps brown sugar
2 Tbsp. smoked paprika
1 Tbsp. Onion powder
1 Tbsp garlic powder
1 tsp. cinnamon
1 Tbsp. cayenne pepper
1 Tbsp chipotle seasoning (you can use Mrs. Dash's blend)

Cooking Directions:

Heat oven to 350 deg.
Rub Mix
3/4 cup red wine (Merlot, Shiraz, or other rich red)
1 large Onion sliced very thin
3 Tbsp. Butter
Adolph's unseasoned meat tenderizer
A heavy pan that can go from stove top to the oven

Mix all dry ingredients together (except tenderizer). Poke ribs to give them some holes to absord the rub seasoning. Sprinkle ribs with tenderizer. Rub ribs on all sides with rub mix. Let ribs set to marinate for at least 4 hours. (I let them sit overnight). It is best to use ribs at room temperature so sit them out for 20 min. before cooking.

Heat heavy pan on stove until very hot. Place ribs, fat side down in hot pan to sear. In separate pan, heat butter. Add onions to butter and saute until butter is absorbed and onions start to stick (but not burn). Deglaze onions with the wine. Set aside. Make sure al sides of ribs get seared as well to lock in flavor.

Remove meat from pan. Pour onion & wines in bottom of pan meat was in. Place meat back on top of onions. Cover and braise for approximately 1.5 hours or until tender. You can eat the ribs semi-dry or make a gravy for them (like I did).

I ate mine with red potatoes mashed with roasted garlic and rosemary, and some sauteed green beans. YUMMY!!!!

12/28/2012

Today is a new beginning. I'll have a few more in a 3 more days!