Taking it down a notch
Got the opportunity to make our first summer meal. Bean and corn salad. Fresh peas, cut up snap peas, cut up green beans and bbq'd corn tossed with some white balsamic vinegar, olive oil and fresh basil. Served warm. Really delicious.
I also made lamb ribs. The first time ever. I got them from Davidsons Farmstand Meats. Their meats are exceptional. Next time I will take more of the fat off before roasting. I made a mixture of cumin, sharp paprika, brown sugar, kosher salt and cardamon (roughly equal portions) and rubbed the ribs. Roasted this at 275 for about two hours. Then I took an equal portion of honey and sherry vinegar and poured it over the ribs. Let the ribs roasted for another hour. Cut them up and served them. Yum.
Also made a few pizzas on the grill. Sliced golden beets, grilled yellow zucchini, goat cheese, chopped chives and a splash of balsamic vinegar. The other pizza was the classic. Mozzarella, olive oil, sliced tomatoes, grated parm and a little bit of arugula over the top after the pizza was done.
I really prefer the beach after dinner when the beach is empty and not as hot. It is really calming. Watching the sun set with the big red sky is pretty awesome. When we were kids my father had a saying that sticks in my head every time I see a sunset. Red sky at night, sailors delight. Red sky at morning, sailors take warning. The sky said nice day tomorrow.