I’m a Facebook girl. It’s such an easy way to communicate with friends around the globe.  I also admit, I’ve never been very fond of other social media platforms, especially  Twitter. So many faceless strangers, plus I find the 140 character limit frustrating.  I rarely remember to check messages there (so if you want me to see something urgently, it’s best to contact me on the Facebook page).

At my wedding

With my girls Sally, Marisol, Wendy, and Enid at my wedding.

However, one day last July I did check Twitter on a whim, only to find a message from a gentleman by the name of Mark Tyler Nobleman, who I’d never met before. He said he’d just published an interview in which I was mentioned. Curiosity got the better of me, so I clicked through to the article. It was written by Wendy Frazier. You’ll probably remember Wendy as the girl with the legs in the ZZ Top Legs video, but Wendy was one of my closest friends and confidents in the early 80’s. She was my partner in crime when I lived in Los Angeles pre Duran Duran days, and for many years after.

Weekend in the English Countryside

One of many fabulous weekends in the English countryside compliments of our friend Robert Hanson.

In fact, in the article she recounts how we went to the party that Nick and I met each other at together; “I spent the evening watching Nick Rhodes fall head over heels in love with Julie Anne while the boat cruised around the marina. Needless to say I drove the car home and Julie Anne went “on tour” with the band.” Her words warmed my heart and fond memories came flooding back (the reason we fell out deliberately not among them – life is just too short), so I messaged Mark asking him to give her my contact details.

Jewels & Wendy today

Jewels & Wendy today

The last I knew of Wendy she was living in Aspen, and the reception when we bumped into each other there had been a frosty one. You could have knocked me over with a feather when we did finally speak, and she happens to be living less than a mile away from me! We immediately made plans to go to dinner that week. Then confessed and giggled later over the fact we had both changed outfits about fifty times, and were probably more nervous about seeing each other for the first time in twenty years, than we would be getting ready for a first date with the man of our dreams.

Wendy & Jewels today

Wendy & Jewels today

It’s so nice to reunite with a friend I share so much history with, and rather like having a sister that lives close by. It does seem like such a  bizarre fluke that we ended up finding each other again, but such is the power of social media.  Thank you Twitter and Mark for reconnecting us again.

Lee's Shushwamp Ribs

Lee’s Shushwamp Ribs

Wendy may be known for her legs, but another longtime friend of mine, Lee Lyndsey shared her finger-licking ribs recipe with us. I made these for clients yesterday and they loved them, so I thought I’d pass the love on here too. Not only can they be part of a hearty lunch or dinner, when cut into single ribs they make a great appetizer too. Be sure to catch Lee on tour this fall.

Servings: 4
Prep Time: 15 minutes
Cook Time: 45 minutes


Lee's Shuswamp Ribs

  • 2 racks pork ribs
  • 1/3 cup maple syrup
  • 1/3 cup soy sauce
  • 1/3 cup olive oil
  • 3 cloves garlic crushed
  • 1/2 teaspoon red pepper flakes
  • salt and pepper to taste


Lee's Shuswamp Ribs

  1. Cut into 3 rib portions. Place in a large Dutch oven and cover with water. Bring to boil, then turn heat down to simmer for 12-15 minutes. Drain ribs and pat dry completely.
  2. Prepare a hot grill.
  3. Whisk together the barbecue sauce ingredients; maple syrup through red chili flakes, and baste both sides of the ribs generously.
  4. Sear ribs 2-3 minutes per side to seal in juices, and turn heat down to low (if using a charcoal grill, move meat to top rack - away from the hot coals).
  5. Baste ribs every 5 minutes, turning every 10 minutes, until well caramelized and tender; about 25-30 minutes.

Serving Suggestions

Serve with any remaining barbecue sauce on the side, with garlic roasted potato salad and cole slaw, simple grilled vegetables, or roasted green vegetable.

Heat To Eat

These are yummy at room temperature - just remove from refrigerator 30-40 minutes before serving; or vent lid of container and heat in microwave on 50% power for 3-5 minutes, turning ribs midway to distribute heat evenly.


This sauce is also great on grilled chicken and on grilled salmon without the garlic. Cut the ribs into individual ribs to serve as an appetizer too (great appetizer to followed by my Jewels Turkey Jasmine Burgers).

PS. Have you ever found a long lost friend through social media? Please so tell me the story of how below!

PPS. Did you know you can try the Personal Chef Approach free for a month? “Like” us on Facebook, then click on the “Free Sample” app to sign-up.


Christine won the Grand Prize of 1 Year PCA Membership 

Thank you for entering! To learn more about the Personal Chef Approach™
please watch this video!

This Week’s Daily Winners
(Weekly Menu Plans are on their way to you):

Suzanne – “The PCA is so easy you can do it with one hand.” #PCACaptionThis 
Ellis – “PCA weekly menu… PRICELESS!” #PCACaptionThis

Sunshine – “A delicious homemade dinner in 10 minutes? No big whoop!” #PCACaptionThis
Kim – ” A big plate of AWESOME. That’s what’s for dinner.” #PCACaptionThis 




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  • September 3, 2013
    7:13 pm

    So great to read this and see the reunion photo! Truly heartwarming.

  • September 5, 2013
    7:34 am

    Loved reading this…just love happy endings. Looks like she’s still got those legs!