You usually hear me complaining about bad weather on the blog, but the news this morning is the upcoming string of sunny, warm April days. It is very green and beautiful in Seattle after so much rain. The trees and tulips are blooming, and the temperature might even touch 70 by the weekend.
I got the grill going again this week with a favorite: marinated, boneless, skinless
chicken thighs. They're just fatty enough to be juicy and tasty, and probably the easiest chicken parts to cook on the barbecue. (Medium, indirect heat for about 30
minutes.)
Grilled vegetables are worth the trouble, and the leftovers make a terrific salad. And then my old summer stand-by, corn and bean salad. What could be easier than opening some cans and mixing up a vinaigrette?
Anyway, I love cooking and eating summer food. And it feels good to lighten up a bit in lovely April.
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