The Wednesday is gonna be wondrous with a Williamson here. Of course, that's the maiden name for dear friend Amy, a long-time friend and regular of the Roediger House. It's a mid-week treat when she makes her way over here for supper and hanging out, as occurred last week on Tax Day (and boy howdy did it feel good to actually have taxes completed several days in advance, contrary to my usual practice). On our plates were barbecue-glazed grilled pork kebabs, plus quinoa and a side salad. This is a delicious and simple main feature that was ideal on such a perfect Spring day, even though we were a bit warmer than one would expect for this time of the year.
"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.
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