barbecue erotica
I had a lovely barbecue yesterday. There were many kinds of beer and wine, red wine sangria, and this (alas, it was dark so no photos)...
Tuna steak cubes and shrimp marinated for a few hours in blood orange-infused olive oil, basil simple syrup (being who I am, I had that lying around but was out of sugar), hot sauce, soy sauce, garlic, white wine and lime juice.
Chicken and button mushrooms marinated for the same few hours in white wine, lots of garlic, fresh lemon thyme and parsley, garlic vinegar, soy sauce, pepper and olive oil.
Skewers with various combinations of these things and red bell peppers, Vidalia onions, fresh pineapple, zucchini, whole figs, halloumi cheese, and sweet potatoes, grilled over charcoal.
Several yummy vegetarian meat substitutes put on various bread products with various condiments.
Sweet corn spread with homemade pesto and grilled in its husk.
Wonderful Cypriot sausages.
Jerk burgers, made with beef my ambitious friend ground in her food processor; they were amazingly tasty, and “jerk burger” is my new favorite insult.
Cucumber, picked and immediately sliced and sprinkled with dill, vinegar and salt.
Sliced freshly picked tomato.
Cherries.
Simple but elegant prune plum crisp.
Gingersnaps a friend broke her mixer making while drunk and dyeing her hair. (The cookies were as good as the story.)
An amazing improvised frozen concoction made by throwing unmeasured quantities of Greek yogurt, lemon curd and clover honey into an ice cream maker and turning it on. This heaped on the gingersnaps was beyond delicious.