Hello again. Hope all had a great weekend. Mine was full thus the absence of posts. Family, friends and stuff prevailed.
Today I had beers with an old friend. Neil was an English teacher in my high school. Though I never had him as a teacher, we became good friends through our appreciation of photography. Sometimes it’s funny how life pulls people from your past back into the present. Really, have you ever wondered why things happen? Are they on purpose? Is it to ground you again? Is there a life lesson that is needed? Or is it just coincidence? It’s probably a combination of all but sometimes it leaves you wondering? Names, times, events all came rushing back and reminded me of where I had come from and left me proud of where I am. Thanks Neil!
Turkey thighs! No I’m not insulting someone; I prepared my favourite cut of the bird on the grill. Thighs (turkey or chicken) have the best taste and moistness of the bird. Dark meat rules! All the emphasis on white and the breast pales in comparison to the flavor that’s imparted from the thighs. So if you were guessing, I admit, I’m a thigh man!
Garlic and Chilli grilled Turkey thighs with Kale chips and roasted beets. The chips and beets were dressed with a chèvre mayo. Yes I said chèvre mayo with chives. It was wonderful. I brought the goat cheese to room temperature and blended the mayo into it with chives, garlic, and salt and pepper ahead of time and let it cool down in the fridge.
The thighs were marinated in chilli powder, garlic, olive oil, and pepper for 4 hours to marry the the flavours. Just before I took them off the BGE I glazed with some honey for a little sweet to the pepper.
Watched my friend Ted Reader on Breakfast Television in Vancouver this morning. You gotta love time shifting on TV. Cool, composed and professional as always. Ted, make sure you have sushi while you’re there!
So I’ve had some chipotle in adobo sauce sitting in the cupboard for a while trying to figure out how to use them. The one troll likes spicy but the other one doesn’t so my dilemma. I blended the chipotle with honey, lime and added a rehydrated Guajillo pepper. The pork tenderloin marinated in the saucy sweet and spicy bath for 4 hours and then was grilled over cherry wood. The accompaniment was a take on a Insalata Caprese replacing the mozzarella with avocado. Sour cream flavoured with lime juice and zest brought it all together.
The honey cut the spiciness and made both trolls very happy. Along with the tortilla chips that went on the plate.
Yesterday the overhanging branches in the backyard were cut down, the grass was cut, the mulch was spread and the lights that those damn squirrels chewed through were fixed. The flowers are in, the herbs are planted and we’re done. All I have to do is remember to water everything. I’m usually good for about 4 weeks before I start to slip and then the garden becomes survival of the fittest!
This morning I woke to a beautiful rainbow in a red sky. The rainbow was gone by the time I took the picture. I just thought I’d share that.
Sailor take warning…
I try to do all or at least part of our meals outside. Be it on the BGE, Weber, or gas grill. Last night we had sausage stuffed peppers with pesto linguini. The peppers were baked on the BGE with oak smoke. The linguini wasn’t. Since I now have herbs growing again they are taking a prominent position in everything I create. The packaged stuff is gone till the fall, or till I kill it all off.
This summer the plan is to make our own sausages, the summit being blood sausage. It’s my death-row meal.
What a beautiful day. Sun, warmth, and hope for new directions. Yes I said hope. I haven’t been a fan of hope. I believed it handcuffs people from action and taking forward steps. I’ve decided to open up to the idea that #hope is a good thing.
So I have 12 hours of #Doctor Who being recorded and no idea of what to do for dinner.
Last night was Lamb meatloaf with mint yogurt sauce, grilled corn and almond and maple pinwheels with ice cream for dessert.
Have good BBQ this weekend!
Lamb meatloaf with yogurt mint sauce. Don’t tell the adopted troll she ate lamb!