I know exactly where the cold came from, too. At brunch at the Neighborhood (which is very pleasant under the canopy of grape vines), Marty stood up at the picnic table and full on sneezed in my direction. I cringed, knowing full well that my immune system was going to have to fend off a microbe assault, a dicey proposition at the best of times. I managed to make child very angry with me later for stopping him pouring his orange juice out onto the ground. He was so angry that he turned his back to me in the car for the entirety of the ride home. That was hard core. Now I have his cold.
To be fair, Paul (who's got it, too) is is worse straights since he's working outside. I would fall down.
The 'cue went well, though we missed some company for all of our bent-legged running about. It was quite entertaining to have Pete asking if his mouth was supposed to be on fire, and then telling him to relish it until the endorphins kicked in. I think that the next couple of weeks will feature less ambitious menus or else will follow a lot more prep. Fresh smokey salsa is delicious, but really should be made a day ahead of an evening gather.
All are from the FoodNetwork site, with some minor tweaks to match the ingredients on hand and proclivities of the griller.
4 cloves garlic, in the husk
8 Roma tomatoes
1 red onion, cut into quarters
2 jalapeno peppers
3 tablespoons chopped fresh cilantro
2 limes, juiced
Toast the garlic over medium heat, preferably over a charcoal grill. Continue toasting until tender all of the way through, and then peel the husks off. On the grill, char the tomatoes, onions, jalapenos, and tomatillos until their skins are blistered completely. Remove all of the skins from all of the grilled vegetables, and then cut the stems off the jalapenos. Puree all of the grilled vegetables in a blender. Alternatively, use an immersion blender to puree. Pour salsa into a bowl, and season, to taste, with chopped cilantro, lime juice, and salt.
2.5 lbs sirloin tips
Preheat a clean grill to a medium-high temperature (preferably a charcoal or wood grill). Season the meat with the Recado Adobo, and place it on the hot grill. Grill to your desired degree of doneness. Serve with farmer's cheese, refried beans, and salsa on tortillas.
1/2 tablespoon black peppercorns
3 serrano peppers
1/2 tablespoon cumin seeds
1/8 teaspoon ground cinnamon
2 tablespoons coarse salt
3 tablespoons olive oil
Toast all of the spices in a dry skillet over medium-low heat until fragrant, about 1 to 2 minutes. Remove from heat and let cool. Then grind cooled spices in a spice grinder or molcajete. Stir in the salt and olive oil, and combine thoroughly.
Instead of prepping the day previous, we got chased around by a sad-looking Ringwraith in a game of LotR Trivial Pursuit.
The game threatened oblivion at the Dark Rider's hand - very SPOOOKY. In practice he didn't do a whole lot beyond adding color and a vague sense of danger to the board. It's a fun game, even if there are a few too many "
Before I forget, from 7shots:
#15: 62 MPH
How are you?