Summer is officially here! Today is the first day of Summer 2012!
As we say farewell to another Spring…it is time to plan our Summer activities.
To usher in the new season…
I pay tribute to my Dad. Summer reminds me of my childhood days…spent with my parents,
enjoying trips to the Utah Mountains, cool evenings on the front lawn,
Dad’s homemade ice cream, eating fresh tomatoes from the garden
(just like eating an apple)…and more.
Dad loves the outdoors and loves to fish!
He is a fly fisherman who enjoys the fishing (reel love)
…more than he does the catch.
The fishing ‘experience’, he tells me, is what it is all about!
He has told me that ‘it is a lesson of gratitude and patience’,
kind of like being a parent (real love)!
I appreciate and understand the wisdom in that…and I appreciate Dad!
Thank you Dad…for you…and for good Summer memories!
I got to enjoy some of Dad’s homemade ice cream, a couple of weeks ago,
on my trip to Utah.
Boy…I’m going to miss that Summer treat…and Dad…who is 82 years young!
Dad and I are both great ice cream makers (we have shared recipes and techniques).
I will think of Dad when I mix up some of that creamy vanilla…
with a dash of nutmeg, that we both enjoy!
Dad calls me when he makes a batch of ice cream!
I enjoy the share…it makes me feel like I’m there!
For the rest of this post…
Are you ready to start grilling? I know Poppy (Hubby) and I need to get to work
on cleaning up the grill! I found some good tips at the Old Farmer’s Almanac…
Ready, Set, Grill! Outdoor cooking may be the best way to prepare food.
- Before you get started, dust your grill grates with oil or cooking spray to keep food from sticking. Be sure to let the grates come to temperature before you begin cooking.
- Bring ingredients to room temperature before you cook; they will then cook more evenly and quickly.
- Remember the 4-by-4 rule to determine how hot your grill is: If you can keep your palm 4 inches over the coals for 4 seconds, it’s at medium heat.
- For even browning of meat and poultry, pat the surface with a paper towel to remove moisture before grilling.
- If your steaks curl on the grill, score the outer layer of fat at 1-inch intervals.
- Refrain from pressing hamburger patties on the grill with a spatula or piercing meat with a fork; you’ll lose the juices. Use a spatula or tongs.
- If you prefer skinless chicken, be sure to marinate the meat first; then baste frequently with leftover marinade during grilling.
- Use fresh lemon juice in your marinades. It tenderizes meat, blends well with many flavors (from soy sauce and ginger to BBQ sauce), and accents other tastes.
- Let meats rest at least 5 (if not 10) minutes before slicing them. The meat will absorb and redistribute the juices.
I really MUST share the tip about NOT pressing the hamburger patties…with Poppy!
I am looking forward to grilling some fruit as well as the usual grilled meat faves…grilled peaches and grilled pineapple…so good!
I’ll be trying this recipe….
Grilled Pineapple with Ice Cream and Rum Sauce
- 1 (3 to 4 pound) pineapple
- Cooking spray
- 2 teaspoons butter
- 1/4cup brown sugar
- 1/4 cup rum
- 1 pint light vanilla ice cream
Cut the top and bottom off of the pineapple, peel and cut crosswise into 8 rings, about 1/2 inch each. Use a spoon or apple corer to carve out the center core of each ring.
Spray grill lightly with cooking spray before heating. Brown each pineapple slice until grill marks have appeared…on each side (about 2 to 3 minutes per side).
Mix butter, sugar and rum in a small pan. Heat over low heat…stirring until sugar dissolves and the sauce thickens slightly. Remove from heat.
Place a pineapple ring a a plate, top with a scoop of ice cream in the center and drizzle with rum sauce.
You can also make this recipe on a grill pan over a medium flame.
This recipe is from Ellie Krieger…with Cooking Channel
I hope you feel inspired to get grillin’ and chillin’!
Wishing you a Summer that is blessed simply and…simply blessed!
’til we meet again!