Laura, Shane, Jason, and Tiffany helped us with Adam's first batch of sous vide baby back ribs last weekend. We had to test the ribs before summer solstice. We will be making two kinds; one with regular barbecue sauce and one with our tequilla glaze.
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Today was the first day of summer that I spent with Mom and Dad. We replanted pots and enjoyed the amazing greenhouse in all its glory.
Memorial Day Dinner
We were super lucky to share our Memorial Day with Joe, Heather, and Ben. Together, we cooked an eclectic variety of amazing food. Joe cooked a 5-spice venison tenderloin; the best venison I have ever had. Heather made a spaghetti squash curry that was to die for. Adam grilled up some halibut cheeks that had spent the day soaking in a lemon pepper marinade. Ben rolled up some smoked salmon and grilled asparagus sushi. I whipped up broccoli ginger wontons from a book my mom got me in Monterey Bay last year. We ate everything as it was ready, finger food style. I won't forget this for a long time. Thanks Ben, Heather, and Joe!