Burger and beer for lunch, yeah baby! Now I'm headin' out to the pool, to cool off on this hot, hot, hot day, whew. Now THIS is how Memorial Day weekend is supposed to be - woo hoo!
Wow, lots of sun today, hopefully not too much. The sun and I haven't been so friendly in the last decade or more. I get a nasty, itchy sunrash if I'm even a titch over-exposed. I swam - alot, I figured this was the most pleasant way I could imagine to get some exercise - and then sat in the shade to try to avoid frying. But it is 97 degrees out there, my friends, 97 degrees, with not a cloud in the sky. It's 6:30 p.m. now, the worst of the UV threat has passed, but whew, it's smokin' out there, and I have yet to fire up the grill. Again. As I said, I grilled a burger for 
lunch. With potatoes that I grilled in foil packets - delicious and so easy, so I posted the recipe (in comments, below). I've marinated chicken legs and wings in a mustard-tarragon-garlic-honey marinade all day, with the goal of tossing them on the grill for din. Here's the problem - I'm not sure anyone's really very hungry! Including me. I may save it for tomorrow, grill it with the rest of the hamburger (no one had a burger but me - they chose hot dogs, and you know, I can see it. A grilled hot dog, on a 97-degree day, by the pool, does not suck.) So! We may make our way, dinner-less, to an early bedtime. Sometimes that happens on a hot day. Hope you enjoyed yours...Surprise! A bit of hunger appeared around 8 p.m., so I did grill the chicken and make pasta with pesto (bought the pesto, quite tasty). Lots leftover for tomorrow...
posted by Stephanie @ 1:08 PM
1 Comments:
Potatoes on the Grill
Stephanie Levy
Serves 4
4 russet potatoes, peeled and cut into even 1-inch pieces (not bigger, or they won’t cook through well)
2 leeks, white parts only, halved and sliced into ¼-inch slices
½ tsp. each of dried sage, oregano, and thyme
1 tsp. salt
¼ c. olive oil
2 Tbsp. butter, cut into small pieces
aluminum foil
In a large bowl, toss potatoes, leeks, herbs, and salt with the olive oil. Tear four 14-inch pieces of foil and put them in two piles. Divide the potato mixture equally onto two of the piles. Cover potatoes with the other two piles and tightly crimp the edges of the foil together, creating two tightly sealed packets. Place packets on a medium grill and cook for 20 minutes. Flip packets, being careful not to tear the foil, and cook for another 20 minutes (they will puff up with steam while they cook). Remove one packet from the heat and carefully open – potatoes should be tender and browned in spots. If not, return them to the heat for a few more minutes until done. Serve hot or at room temperature.
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