HG is a barbecue master. These days on Prince Edward Island, SJ is using a hibachi to turn out some delectable food. Last night, Zena Burns and husband, Richard, joined the family for dinner. SJ cut a shoulder of lamb into chunks. Marinated the meat. Strung the chunks on metal skewers with slices of onion and pepper. Glorious kebabs. The lamb, raised on an organic diet, was from BSK’s sister, Noel, and husband, Yossi’s Ocean Mist Farm (located on the southern side of PEI near Panmure Island). Tender goodness. This was preceded by a gluttonous sweet corn extravaganza, two dozen ears from Isaac’s Vegetable Stand in Montague. That’s right, 24 ears for seven people. Reveling in sweet corn season.
The following night Zena B. and Richard invited HG/BSK and SJ (and family) to their rental cottage on the shore of St. Peter’s Bay. (A few miles east of HG/BSK’s Prince Edward Island home). Lovely, peaceful water views. A traditional barbecue dinner of cheeseburgers and hot dogs was in the works. Lots of fixings: Sliced onions and tomatoes; shredded lettuce; pickles and at HG’s request, fiery 505 New Mexico Green Chile Sauce. (Ketchup, mustard and relish on the table,of course). SJ was busy at the grill and adorable granddaughter Teru blew giant soap bubbles that wafted over the hundreds of mussels socks dotting the surface of the Bay. Chilled rose and beer were the beverages. (Immoderate HG drank much vodka with beer chasers). This is the type of backyard cookout enjoyed by millions of North American families every summer… Tasty, casual fun.
Leave a Reply