The Garden is now open

Yes the Garden is open. However, you know how it is after vacation. You need a week to recuperate.

Today is going to be interactive. Post your favorite summer recipe and what wine it pairs with. Sometime later in the day when my brain has cleared a little I will post mine.

I had a great time at the National RWA conference, but I have so many things running through my mind I need to process them before I return to normal.

Can't wait to hear about your recipes.

Okay it's later in the day and here is my favorite summer recipe. Though it's not really a recipe, mostly a grilled meal. When it's so hot you don't want to cook inside the best thing to do is grill. We throw whatever meat we have, steak, chicken (After the Orlando conference it will be a while before Chicken), pork chops, you name it anything works. For a side we do one of the following, again depending on what we have in the fridge.

Asparagus. I marinate the stalks (or whatever they're called) in a mixture of olive oil and balsamic vinegar with basil and ground pepper. I let it sit for about an hour. Then I lay it out on aluminum foil and fold up the sides and my husband (I never touch his grill!) puts it on the grill.

Veggie Kabobs. I use the same mixture to marinate, chunks of onions, summer squash, mushrooms, carrots, green and red peppers and anything else that appeals to me. After an hour of soaking I skewer them and Ron throws them on the grill.


Corn on the cob. I carefully fold away the husk clean away all the hair stuff and then fold the husk around the corn again and grill them. When they're done you can sprinkle them with fresh grated Parmesan or butter and salt and pepper.

Most of this I'm sure some or all of you have tried, but they're easy and fun. We serve with a Beringer Cabernet or if we're doing chicken or fish a Beringer Chenin Blanc

Comments

Lindsay said…
I don't have a favorite summer recipe.
Oh, and welcome back
Amy Durham said…
My favorite summer recipe is fried zucchini. I slice them sort of thick, and dip them in an egg wash of flour, then beaten egg, then panko bread crumbs. The fry them in vegetable oil about 1/4 inch deep in a skillet. Oh... and serve ranch dipping sauce with them. No idea about the wine, though, as hubby and I aren't wine drinkers!

It was so great to meet you and get to know you on Saturday as we waited for potential agent/editor appointments! Glad to know you made it safely home from Florida, and best of luck with your submission! Keep me posted, and I'll do the same!

Happy Writing!
Amy
Mary Martinez said…
Amy! Hi, thanks for dropping by. I hope you visit often. I'm going to try your fried zucchini. I love new recipes.

I have your card by Kimberly Young's card so I remember to keep you posted. My memory isn't great!

No thank you for keeping me company all morning!

See you soon I hope
Mary
Lindsay said…
Sorry ladies. Since zucchini is in the same general plant family as squash, I'll pass.

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