The Weather Network predicted thunderstorms for Saturday but the rain held off in Windsor. Our old friends/new neighbours, Noah & Julie joined us for a BBQ.Menu:
- Two kinds of bruschetta: green olive and roasted red pepper chickpea, served with prosecco
- Basil, tomato and pea salad
- Corn on the cob
- Beastie Boys, served with Glenmorangie, Extremely Rare, 18 year single malt scotch
Green olive bruschetta
~1 cup of green pitted olives mixed with fresh herbs from my garden~
~Recipe in Bonnie Stern's Friday Night Dinners~
Basil, tomato, and pea salad
~slice cherry tomatoes in half, salt and leave in strainer for 20 minutes; toss with fresh peas, fresh basil, balsamic vinegar and extra virgin olive oil~
Chicken wing marinade
~thyme, rosemary, parsley, kosher salt, pepper, olive oil~
Grilled chicken wings
~Quadrupled Bittman's recipe; the extra work was worth it~
Local corn on the cob
Blueberry crumb bars served with vanilla bean ice cream
~According to Julie, who made this awesome dessert, it took a little bit of time to prepare but wasn't too difficult~
Glenmorangie + Beastie Boys = Dance Party
Blueberry crumb bars served with vanilla bean ice cream~According to Julie, who made this awesome dessert, it took a little bit of time to prepare but wasn't too difficult~
Glenmorangie + Beastie Boys = Dance PartyNothing like closing the evening with Paul's Boutique.
That looks so good. I have to try that green olive bruchetta.
ReplyDeleteNaomi - the green olive bruschetta was outstanding and super easy with a mini-food processor. Best of all, if for some reason you don't finish it, it can go in the fridge for up to a week. Let me know how yours turns out.
ReplyDeleteI love the Beastie Boys and I love booze. Hey I also love BBQ! Wait a second, I love dance parties too!
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