(This was really one of our best photo shoots, ever.)
Welcome to summer. It’s full-on 90 degrees here in New Hampshire, hot and sunny, thunderstorms threatening, ACs on full blast. It’s these days that I miss the central AC of my Atlanta youth (I never miss Atlanta weather. Not even during New England blizzards).
So Denise is having her deck rebuilt, and I just keep thinking of grilling. Food on skewers taste better on a grill — everything tastes great on a skewer that’s been grilled, right? These are my two recent favorite finds: potato, bacon, and onion skewers, and curry lime chicken. YUM.
I am having my deck rebuilt and it may be finished tomorrow. I’m looking forward to not worrying about the deck collapsing or us dying on it. In addition to just being able to enjoy the deck, a couple of weeks ago, my husband’s parents very kindly gave us a smoker and my mother helped me assemble it last week. There will soon be all kinds of grilling and smoking going on here. Because charcoal briquettes are made using a starch binder, often corn but sometimes wheat, potato, or rice, I’m going to be trialing some lump charcoal when I finally get the smoker going. Eventually I’m going to brine and smoke a ham. Here’s an incredibly instructive post on the process.
Have a great weekend everyone!