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[slobbit]

It's been forever since I've been to a cookout or barbeque, but I will be going to one with the dojo family in a couple of weeks. I need to bring something, but it's not like I have a favorite thing to bring to all barbeques!

What you do like to eat at a barbeque?

Comments

[suelder]

I usually bring a cous-cous summer salad. I can share the recipe if you want - it's got chickpeas, feta cheese, tomatoes, cucumbers and onions.

Suelder

Which reminds me - we've got that surprise party this Sunday...

[slobbit]

Oh, that sounds good. I should have some garden tomatoes to use. Whatever it is, it will have to do well sitting overnight in a fridge followed by 3 hours in a car, followed by more sitting in a fridge or cooler. Alternatively, transport as ingredients and assembly at my hosts'.

Are you busy next weekend? (The 16th?) I wonder if we could rendezvous for a coffee.

[suelder]

The sixteenth itself I'm marbelling fabric with my quilt group in Fanwood (exit 137 off the Garden State). But that starts at about 1:30. We might also tie-die :D.

I can meet for coffee before then, or I think, anytime on Sat. the 15th.

And yeah, the cous-cous salad does well sitting in a fridge - it allows the flavors to meld together. I'll write up the recipe after work today - I'm already running late. :rolleye:

Happy Friday,
Sue

[slobbit]

:-/ Hmm . . . Fanwood is mere minutes from the Budo Ranch, however I'll be at the dojo in East Hanover until 12:30. However . . . I may have some business at the Ranch itself that weekend.

*ponder*

*ponders the need for a pondering icon*

[kou]

For a barbecue? Doughnuts, especially the shiiiiny

[slobbit]

LOL! Someone's a foodie.

Alas, I'll be imposing upon both my sensei (hosts for the overnight) and the actual party host (whom I've never met), so I think anything that messy, melty, and involved will have to wait for another time.

Yum, though. That's given me some ideas for home. The Mr. used to homebrew, so we know where to get malt.

[2ndsoprano]

I make a tomato, basil, mozzarella cheese and ziti salad that usually goes over quite well. A little basil and red pepper flakes, also. Dressed with olive oil rather than mayo, so no issues with keeping it icy cold, either. Can serve warm or cold. I can give you the recipe, if you like.