Today, we barbecued. One of the great pleasures of being in American suburbia is the opportunity to stand in a backyard, eyes full of smoke, fanning Mexican charcoal and sucking on a German beer. Pure delight. Despite an almost tragic charcoal outage incident, and the nearly-unspoken blame game it generated, we managed to grill chicken breasts, sausages, ribs, vegetable brochettes, and corn on the cob. Homemade guacamole with blue corn tortilla chips and strawberry popsicles rounded out the meal. As I was preparing the marinade for the chicken, the five year old announced that he wanted to help cook, tied on his apron, and skewered the shit out of the zucchini and cherry tomatoes. The seven year old joined in and decided to make Sprite (huh?) and squash the guacamole. It was then that I realized I could use my powers for good, quietly turn them into chefs (who someday soon will make me my morning cappuccino, or what good are they, really?) and help them become self-sufficient, cooperative, capable little people. They were thrilled with the whole process, setting the patio table for six themselves, and even cleaned up afterwards without complaint. It was a great day. Today made me feel like I can totally do this.

Last night I went out with the liebling, his bookkeeper and her husband; all adults, all night. She’s German and he is Indian via Kenya and London, but have been living in Santa Barbara for twenty years. They seemed to know every restaurant in town and every bartender by name, quite convenient now that I am a recovering non/not very much-alcoholic. Very, very sweet people, and loyal to the end to the sweet potato, but the conversation mostly revolved around the attributes of the various high-end private schools in town, and how utterly exasperating it is to find a decent gardener these days. Good thing I was decently crunk and that generally, my sense of direction is poor, or I might have started running and not turned back. This, this I don’t think I can do.
Dinner, sort of Mexican inspired, as many meals are in this part of the country. You know, take about five ingredients, chop ‘em up, and serve them forth in different combinations:
chicken breasts -marinated in olive oil, crushed garlic, lime and cilantro, s&p. Could have marinated longer.
wurst -chicken and basil, lamb and mint, turkey bratwurst, ready-made from Lazy Acres
vegetable brochettes- red onion, pattypan and yellow squash, zucchini, cherry tomatoes, and one kosher hot dog (not my idea), brushed with olive oil, dried rosemary and thyme, s&p. Next time will get my shit together enough to use the fresh rosemary from the yard as skewers.
corn on the cob- soaked and roasted with husks on, then rubbed with garlic butter, lime, and rolled in cotija cheese)
guacamole- avocados, tomato, garlic, red onion, cilantro, lime, dash of ground cumin, s&p, you know the drill
homemade Sprite!- not my idea, but fantastic- one tablespoon lime juice, one tablespoon simple syrup, add sparkling water over ice, and viola! Delicioso, and a great way to use up the extra citrus.
strawberry popsicles- over-ripe strawberries and squirt of lime, in blender. That’s it.
corn tortillas- moldy, as it turned out, so into the trashcan they went. Oh, well.