Main course ( Read more... )

As y'do, having a grill and a backyard means cookout. The main course was chicken drumsticks and thighs marinated in a mild hot sauce, garlic, salt, and some olive oil. Burgers were also available, with worcestershire sauce and a bit of dark beer mixed into the ground beef. 12 pounds of chicken and 5 pounds of ground beef fed 20-25 people, some of ( Read more... )

We got the grill. My housemate's parents went on vacation and we drove over and liberated it. Hopefully we don't have to give it back ( Read more... )

Here's the menu for the week. Something's going to happen with scallions and garlic scapes, and I'm looking for ideas on what to do with beets - they are not my favorite, I admit ( Read more... )

I'm starting to figure out stir fry. In theory it's supposed to be one of the easiest things to do but I made a few too-bland ones recently so I thought I'd write this latest one up since it worked a lot better ( Read more... )

This is, in comparison, pricey, but worth it ( Read more... )

A few notes on grilling for large groups are in order. First, buy enough burgers. Second, buy enough burgers. Really, it's that simple. If you grill it, they will come. If you start grilling, then run out, they will be annoyed. You can always freeze them for later if you have too many.

Today was mixed greens again, pick-your-own strawberries, sunflower sprouts, baby carrots and swiss chard. I'm taking suggestions for what to do with the chard.

Chicken: Skinned, boneless breasts. Heat some butter or olive oil, burner on medium high. Brown for 2-4 minutes on one side, flip to other side, add half a jar of sauce, cover. Wait ten minutes. Sauce is store-bought thick sauce, mango indian somethingoranother in this case. Remove the chicken, cover to keep it warm. Now add some water and cook ( Read more... )

Real crepes are hard. These aren't ( Read more... )