Our temperature sensor in the back yard reached a high of 106.7°F this afternoon… it’s so hot, I was wishing for cooled towels after my shower.
So we (well, T) BBQed outside so as not to make it worse inside; not that anything would help. I marinated chicken and steak chunks in BBQ sauce from TJs, and G, L, T and I made separate kebabs of them, prawns, summer squash, tomatoes, onions, mushrooms, green, red and yellow bell peppers and chinese eggplant. Served with jasmine rice and corn on the cob (the making of which heated up the kitchen nicely…)
For dessert, I made a big fresh fruit salad that contained varying amounts of the following:
- apples
- peaches
- plums
- pluots
- pineapple
- mango
- blueberries
- blackberries
- black raspberries
- raspberries
- strawberries
- watermelon
- lemon juice, and
- mint
Refreshing! But… it’s still hot.
Previous dinner posts from eselqueso
- Perennial Joy - March 8th, 2013
- A Global Affront - June 5th, 2011
- something old, something new - December 17th, 2010
- Moving things Along - November 15th, 2010
- I'm Not Dead - October 10th, 2010
You didn’t grill the corn? Our favorite way to do corn on the cob is to soak the corn in its husks for an hour or an afternoon, then toss the whole cob on the grill. It steams perfectly and you dehusk it and serve straight off the grill.
I like it when you dehusk first then brush the corn with soy sauce and butter while you are grilling it. Just like you get at matsuri or hanabi.
Yes, that is a delicious way, too. The corn gets all brown and crinkly!
Never even heard of a pluot before! Are they tasty?
very! they are a plum-apricot hybrid that come in a variety of styles. the ones in the fruit salad are green skinned with red flesh (the Early Dapple variety, according to Wikipedia, I believe). Recommended…. even though i am not much of an apricot fan.