Ah, the advent of summertime! In spite of the remaining drizzles from a squall that passed quickly over us late afternoon last Wednesday, I stuck fast to my plan for grilling for three of us that night, featuring barbecue-glazed pork kebabs. Pretty perfectly cooked and nicely flavored with that homemade sauce, brushed on at the right intervals, these tender morsels went well with a heap of yellow rice and roasted herbed whole green beans. We were back to full sunshine by the time dinner was served, and it was a pretty nice June night.
On Thursday, as the final hours of spring expired, we spotted our first shed exoskeleton from a recently-emerged cicada nymph, another happy sign of summer. Alas, because I'd left the camp chairs on the porch through the winter, I guess I shouldn't be surprised that one of them became a nesting spot. I hope I didn't ruin their temporary homestead when I started to grab the chair so I could clean it up. Both the mother bird and I were very surprised by one another.
"Grilled Pork Kebabs with Barbecue Glaze," by Andrea Geary. Recipe was an online extra from Cook's Illustrated and based on "The Best Way to Grill Pork Tenderloin," Issue No. 134, May & June 2015, p. 6.
No comments:
Post a Comment