When the kids are busy, the adults get to play!

Seesh. Glad the long weekend is nearing its end. Not to say it hasn’t been fun, but it is nice to curl up in the AC and catch up with Game of Thrones.

Two family parties on Saturday and Sunday, and a softball BBQ for Monday. Friday was prep day. Which basically meant I biked over to Reading Terminal for some shopping. Veggies from Iovine Brothers, a box of lady fingers from Kamal’s,  2 pounds of small tiger shrimp, 2 bone-in-chicken breasts, and the most ridiculous amount of sausage I have ever purchased. Sweet Italian, Spicy Italian, Andouille, Feta and Spinach, all chicken or turkey from Martin’s. Combined with the chicken breast, it was a total of 19 pounds of meat. Quite a bike ride home! we brought some of the sausage to Chris’ folks place. The day was full of grilling and chasing kids.

Next day- not a BBQ like I thought. Oops. Guess I bought too much sausage! Family event number two- a birthday party potluck. Sausage into the freezer at home. Guess we’ll just have to have some people over to grill!

Softball and BBQ

Finally to Monday. Some nice sleeping in, and trying to avoid the heat. On to a double batch of jambalaya and a loaf of cornbread for a cornbread competition. We’ve never actually doubled the recipe in one pot before. It looked like a WAY huge amount of food. Not a bite left though! Quite a hit. I don’t think I’ve heard that many compliments about a dish in ages. And while Kevin might say his cornbread won the ‘contest’, by the time we left I didn’t see any of mine left. So pretty sure I rocked that, too.

I’m constantly surprised at how much people love the jambalaya that we make. Not that it isn’t good. I absolutely love it, too. But I know it isn’t really all that complicated. True, we’ve slightly modified the source recipe (from this book) over time to make the adjustments necessary (like no clam juice. Yelch.) but I think the real important part is that we use good, fresh, local ingredients. Someone asked today if we used a pre-packaged spice mix. The funny thing about that is that the only “spices” that get added are salt, thyme and cayenne. Everything else is just from the natural flavors… well, chicken stock could count as a spice, too, I guess. I’m glad everyone loves it. I’m also glad I put a serving away before we brought the tray over to the field. Hello, delicious lunch. :-)

Summer in the city…..

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