Of course, I'd have to hire someone like Wifey to keep things running smoothly. Our (now) monthly grill-fest yesterday had a small crowd of people and whilst I slaved over a hot, smokey grill, she kept the guests happy and the place neat and clean. She's so darned organized it's amazing. So yes, yesterday's event was a success thanks to her many skills. She even set a plate of food aside so I would be sure to have a taste of everything before it was devoured by the crowd. I do believe everyone had a good time, even Derrin's boys who prefer their hotdogs over my delectable morsels of grilled chicken or beef. There were no pictures taken, we were all far too busy and having too much fun to remember breaking out the camera. Thank goodness the guests brought some food with them, from Doug's Secret Recipe Potato Salad to Ana's Coconut Pie it was a success!
Our little grill, acquired from Sam's Club, works quite well for our small gatherings of a dozen or so guests. In fact yesterday I was able to use only half of the grill to sear the meat over a hot flame and then use the other half to let the meat finish, covered, using indirect heat.
We had just enough rain threatening earlier in the week to get me to cut the grass before it arrived. Although we were ultimately disappointed in the quantity of rain brought by Invest 92L, it was just enough to kick-start the grass into hyperdrive as I'll be cutting again real soon. Everything is growing well and this week, week of the full moon, we're planting some more and moving a few current plants to better locations.
Here in Mexico, it's typical that bar/restaurants will serve some sort of "botana" or hors-d'oeuvres with alcohol. In fact, it's a law. I've probably mentioned this before and I certainly will again because those little dishes are just perfect in my book to keep guests buying more beer! Most often you'll get something like flavorful (mashed) black beans with cheese and tacos but many places have specialties that they serve to distinguish themselves from the crowd. Crab and Shrimp Soup, Marinated Olives, Cucumbers in Lime Juice with Spices, and, well, all kinds of different concoctions. I'm slowly building a small recipe book just from the local fare and from when we travel, specialties from other parts of Mexico. Around here, seafood is the winner of course as it is plentiful. Here's an easy recipe for Marinated Olives you might like to keep on hand for guests:
Combine (to taste)
3 parts Worcestershire Sauce
2 part fresh lime juice
1 part simple syrup
Add green olives and let marinate overnight.
Like any recipe, adjust to your own taste and enjoy! I keep simple syrup handy in the fridge as the local sugar just doesn't dissolve all that well in cold liquids. To make simple syrup bring 1 cup of water to a boil, add 2 cups of granulated sugar, and stir until dissolved then let cool and refrigerate. Be careful about letting too much water boil away as it will darken the syrup. It's just as sweet but you may not like the amber color in drinks.
The bananas and oranges should be ripening about the same time this year. Watch for my Sangria recipe soon!