Great company and BBQ.
It’s May long weekend in BC! An old friend from university has come to visit. We haven’t seen each other in five years, I’m pretty excited! As you get older, it can be hard making new close friends, or not necessarily hard, but a lot of effort because life gets busier and more complicated…and I can’t stay up till 4am during the week anymore making home made water slides out of garbage bags sipping on…Labatt Blue/D.U.D.E…spending the next day eating and lounging by/on the river talking about all of the funny/stupid things that happened the night before (and all of the “clever” nicknames and words we came up with for boys and places and moments).
This particular friend and I met my second year of university. She is from a small town an hour away from my small town. We took a woman studies class together which fell the day after one of “the” nights to go out. It made for a long class, but at least we had each other. I think our professor knew, we were called on way more often than anyone else.
We also went to music festivals, rodeos, barn dances, insanely fun theme parties, held many impromptu dance parties (that sometimes started out with cry sessions over boys) and took our boards to the hills (she’s a WAY better rider than me, I haven’t got beyond the leaf). We did a lot of stuff together, and then as it happens after university, most people choose a different path, and we’re not all in it together anymore. At least not in the same city.
So for four whole days we get to (choose to) live like we are 22 again and will probably play beer darts and human ping pong and Edward 40 hands and find a tickle trunk and maybe relive electric circus. Maybe.
Or maybe we will just find a pool and a magnum of wine and talk about adultish things, who knows. Either way I’m happy she is here and now living only a ferry and a short drive away.
Because we’re from the north…
Serves 4 to 6
Tip: Keep the marinade at room temperature or it will cool down the steaks.
1/2 cup soy sauce
1/4 cup Worcestershire sauce
2 scallions, sliced thin
2 tablespoons plus 2 teaspoons sugar
4 garlic cloves, minced
1 tablespoon Dijon mustard
2 teaspoons balsamic vinegar
Salt and pepper
1/4 cup vegetable oil
2 (12-ounce) skirt steaks, cut crosswise into 4-inch pieces and trimmed
1. Combine soy sauce, Worcestershire, scallions, 2 tablespoons sugar, garlic, mustard, vinegar, and 1½ teaspoons pepper in bowl. Slowly whisk in oil until incorporated and sugar has dissolved. Pat steaks dry with paper towels and sprinkle all over with remaining 2 teaspoons sugar, ½ teaspoon salt, and ½ teaspoon pepper.
2. Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.
3. Clean and oil cooking grate. Grill steaks (uncovered and directly over coals if using charcoal; covered if using gas) until well browned and meat registers 125 degrees for medium-rare, 2 to 4 minutes per side. Transfer steaks to 13 by 9-inch pan and poke all over with fork. Pour marinade over steaks, tent with aluminum foil, and let rest for 5 minutes. Transfer meat to carving board and slice thinly against grain. Pour marinade into serving vessel. Serve, passing marinade at table.
Toss 2 peaches (cut into 1/2-inch wedges) and 1 pound trimmed green beans with 2 tablespoons olive oil; season with kosher salt and freshly ground black pepper. Cook in a grill pan or in a skillet over high heat, tossing often, until beans are crisp-tender and peaches are lightly charred, 8–10 minutes. Toss with 2 tablespoons toasted slivered almonds and 1 tablespoon Sherry vinegar.
This just came out today and it’s gonna be good.
Sipping on Sangria!
I worked at a tapas bar for a while during university and got to be creative and make whatever kind of sangria I wanted. It was the best.
This is a super simple sangria for those that don’t want to buy a lot of different types of liquor:
1 lb strawberries, sliced plus more for garnish
arils (the seeds) from 1 pomegranate
2 (750ml) bottles red wine1
2 cups pomegranate juice2
club soda, to taste