Kebabs (the heat continues)

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.

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5 Comments on “Kebabs (the heat continues)
  1. 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.

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