Chris and I packed up the car early Saturday morning and headed to visit our friends and help with their kitchen renovations. We got a lot of demo done and a start on the cabinets. I'm sure it will look great when its finished. Ayla had a blast playing with their dog and their 2-year-old son too.
Sunday afternoon we headed back home. Driving through Gilroy, the garlic capital, was mouth-watering. I guess all the garlic had been heating up in the sun and I could virtually taste the garlic bread in my mouth. Heavenly! Once we got home Gretel gave us a stern talking too for leaving her on her own for 36 hours. Sorry kitty, it won't happen again! She was appeased with food, per usual.
Today has been chores and relaxing. Chris had to buy a new router for our internet connection. On his way he dropped me off at the local Art & Wine Festival where I wandered around a bit. I saw the requisite tie-dye baby jumpers, jewelry made from antique spoons, and photographs of Mediterranean villas.
We just had a tasty dinner of ribs, grilled marinated portobella mushroom, macaroni salad, and corn on the cob. Its funny, my parents and grandparents are having ribs and corn tonight too. In honor of Liz's cooking ability and Memorial Day, here's my recipe for my special
Jack Daniel's BBQ Sauce:1 c. ktechup
1/4 c. Jack Daniel's whiskey
1/4 c. molasses
1/4 c. apple cider vinegar
1 Tb. lemon juice
1 Tb. Worcestershire sauce
1 Tb. soy sauce
1/2 tsp. pepper
1/2 tsp. dry mustard
1 clove garlic, crushed
Combine all ingredients in a sauce pan and bring to a boil. Simmer for 10 minutes.
I like to add more garlic since we love garlic. And I've been adding Frank's Red Hot Sauce lately after the sauce is finished to up the heat. I love this BBQ sauce. I haven't used store-bought in years. Its great served over beef ribs cooked with a dry rub. I am looking forward to topping this all off with lemon meringue pie later tonight!