While eating at a pretty divey but good bbq joint in the industrial section of town, I was missing you terribly and smiling because I kept hearing an old conversation of ours in my head...
AMY
I'm starving. What should we eat?
LISA
Something light, I think.
I'm only slightly hungry.
AMY
Ok. How about BBQ?
LISA
That's your idea of something light?
AMY
Oh, you know me.
LISA
Yep.
Wish you were here with me.
Hope all is well.
Love, Lisa
Cecilia was a ‘10’ on a scale of one to two. She had unmitigated primal passion. Her sexual appetite was unparalleled and horizontal. It was vertical and diagonal. When I suggested to Cecilia that we spend the Fourth of July in Hawaii, she responded by giving me a fireworks show in the bedroom that went on till daybreak.
After Cecilia made my night, I made travel plans. We would first go to Hanalei Bay on the North Shore of Kauai. Then to Maui – Kaanapali Beach and Hana.
As I was packing for the trip, the phone rang. It was Cecilia. She stammered and fumfered and did everything audibly possible without actually forming words.
“What’re you trying to tell me?” I asked repeatedly.
“I can’t go,” she finally said.
Bacon-Wrapped Shrimp
Cowboy BBQ Burger
Buttermilk Fried Chicken
Alan's Grilled Salmon
Barbecue Beer Ribs
Mango Shrimp Kabobs
Evelyn Hall’s Baked Beans
Chili Butter Corn on the Cob
Mac and Cheese
Mediterranean Orzo Salad
Old Fashioned Potato Salad
Tomato & Avocado Salad
Watermelon, Feta & Mint Salad
Lulu's Tastiest Coleslaw
Suzanne Goin's Succotash
The Bootleg | Cuba Libre | Dark 'n' Stormy | Mai Tai | Margarita | Mojito | Sassy Sangria
Sea Breeze | Tequila Sunrise | Tequila Gimlet | Watermelon Falls
Almond Pear Pie | Apple Pie | The Best Brownies Ever | Blackberry Pecan Crisp
Maple Bacon Chocolate Chip Cookies | Crunchy Ice Cream Sandwiches
Grandma Hazel's Lemon Cake | Peach Cobbler | Plum and Toasted Almond Galette
S’mores Cookie Bars | Fresh Strawberry Pie | Whoopie Pies
From the New York Times
There is something both innocent and exciting about a picnic, even if you are only packing a few things at the last minute and heading down the street to the park. It may be nothing fancier than bologna or tuna salad on white bread, but you’re still likely to have a good time, which is probably why many of us remain devoted to the same picnic foods we’ve eaten all our lives.
But at some point, you may get the urge to vary the menu a bit. With that in mind, I’d like to make a few — or, actually, 101 — suggestions, ranging from snacks to dessert. With a little shopping, a little effort, and 20 minutes or less for assembly, you can create the kind of carry-out food that will put the local prepared food shops to shame while saving you a small fortune. No matter how faithful you are to your old favorites, I’ll bet you will find something intriguing here.
From the Los Angeles Times
In the beautiful economy of the forest – or the urban backyard garden
– leaves are nature's brilliant cookware. Banana leaves can be cut
down to make plates or unfurled into wrappers perfect for steaming fish
on a low-slung grill. Fig trees and grapevines yield leaves the exact
size for enclosing, then grilling, a cube of feta, a recumbent sardine
or a mint-studded lamb meatball.
Before the invention of tinfoil or grilling baskets, pragmatic cooks
picked their kitchen supplies from branches and found what they needed
in the trees.
Going green was logical – OK, obvious – long before it became chic.