Fourth of July this year was supposed to be a hot day in my corner of the world. It ended up somewhat overcast, but I had a barbeque to plan and needed things we could cook on the grill, rather than in the oven. We had one other couple joining us for dinner that night. It’s easy to find meat to grill. I needed a carb. We’d thought about corn on the cob, but the pickings were slim at the store.
So I fell back on a camping favorite-kabobs (or is it kebobs?). I picked up some canned whole baby potatoes and green and red peppers. Soaked the kabob sticks in water for a couple hours, then skewered the potatoes and chunks of peppers on the kabobs. My friend, who’s amazing at opening a cupboard and finding a meal, made a concoction of olive oil, garlic, and basil and we brushed the kabobs with that.
In only a few minutes on the grill, we had a delicious carbohydrate to go with our pork tenderloin and turkey sausage. Add in some homemade coleslaw and strawberry shortcake for dessert, and it was a yummy evening.
A couple more notes about the kabobs. Cooking these made me realize how much I like grill-singed peppers. I’m going to have to start playing around with cooking them on the BBQ. Also, you can add chunks of chicken to the kabobs for a full meal on a stick.
So for us, this American holiday was a nice, relaxing evening with friends. Until about 9PM, when all the fireworks started up. It was three hours of flashes and skyrockets, and war-zone level noise. But it’s only one day a year. And we walked next door to see our neighbor’s three-year-old daughter’s eyes aglow as she watched the pretty sparkles in the air.
Pure magic. 🙂