It’s the end of summer, and sadly, we are not jetting to the Hamptons or the Vineyard, (though no one else is either because of the President!) but are having a little three day stay-cation at home. It is still plenty hot, so we will not be waxing nostalgic about the summer weather, but we will be standing around the grill, wearing white, twirling kebabs, and hoping that the high temps cool down sometime soon.
I just love this quotation from Wednesday’s Wall Street Journal: “Protein prices are just so visible to people because they build their meals around it,” says Stacie Rabinowitz, a senior analyst with research firm Consumer Edge Research. “All incomes feel it.”
Prices are soaring, so we need to analyze the best way to deliver protein to our families. Yikes. Beef prices are up, but so is everything else. We were planning on grilling chicken this weekend, eating economically and eating “more better”, to quote Dan Pashman from The Sporkful podcast.
We didn’t feel as if we were scrimping when we whipped up these kababs last weekend: skewered chicken, Vidalia onions and red, green and yellow peppers, served with grilled ears of corn, a nice green salad and the usual accompaniment of cheap white wine. Beer was available for the non-bon vivants.
Best Beloved’s favorite chicken strategy is to allow the chicken to marinate in one of his concoctions for about an hour. First he chunked the boneless chicken breasts (bought on sale) and let the large cubes steep in a bowl of white Worchestershire sauce, with a handful of capers, some good quality olive oil and a squeeze of lemon juice. And then he threads the ingredients onto metal skewers. Then he wrapped shucked corn in aluminum foil, with a big pat of butter. He tossed skewers and the ears of corn onto the grill, drank a beer, threw the ball for the dog and then walked inside to sit down to eat. In the interim, I managed to boil up a pot of rice, wash a bowl of salad, lighted some candles and poured the wine. Phew! It is had work being a weekend sous chef!
Now, if you want to get fancy, like our friends at the Wall Street Journal did, then you could add a couple of hundred people, vats of potato salad, fancy drinks, and a band, and then wonder why hamburger prices have gone through the roof. We aimed for a more modest production. We listened to jazz on Pandora, lighted the candles and ate dinner. Enough is as good as a feast, as Laura Ingalls Wilder often wrote.
We also returned to childhood and had a Famous Wafer refrigerator cake. The recipe and the informative photo are right on the side of the box, in case you have forgotten how to whip cream and stack layers of cookies. Food52 gussied it up a little bit, as is their wont, although they did say, “The best summer dessert is also the easiest.” How right they are! https://food52.com/blog/7061-how-to-make-any-icebox-cake-in-5-steps
This “Chicken Under a Brick” recipe from Bon Appétit sounds first rate: http://www.bonappetit.com/recipe/chicken-under-a-brick
But if you want to stick to skewers, this is far more exotic than ours: http://www.bonappetit.com/recipe/sambal-chicken-skewers
Martha weighs in with her fancier-than-thou chicken skewers: http://www.marthastewart.com/341224/cajun-kebabs-with-chicken-and-andouille#Grilled%20Chicken%20Recipes|/275423/grilled-chicken-recipes/@center/276943/grilling-recipes|341224
Here is another podcast I enjoy: The Sporkful. (http://www.sporkful.com/) Dan Pashman gets to the root of many a food conundrum: Is a hot dog a sandwich? What is that gizmo in the Guinness can? What is the best weather-themed dessert? So many concerns you had never before reflected upon! It is a highly amusing and informative podcast, which often brings a smile to my face. Give it a try!
Enjoy the end of summer. It’s hard to believe it is really here, though the children are back at school already, and it is still stinking hot out there. But have you noticed the light is changing? Most nights Luke-the-wonder-dog and I walk out to the end of the street to get a good view of the sunset, and last night we dawdled a minute or two sniffing some most fascinating leaves of a bush, so we were too late for that golden moment. The pinks were fading to grays and the cardinals had started singing their nighttime songs. Revel in your long weekend!
“What good is the warmth of summer, without the cold of winter to give it sweetness.”
― John Steinbeck