I can’t stop smiling when I think about this past weekend. My heart is fairly bursting with memories of dear friends, beloved family and great food.
Friday night I drove down to Seattle and had absolutely fantastic bbq and happy catching-up with long-time friends from California.
Saturday and Sunday I got to spend with my oh-so-fabulous brother Dana and sis-in-law Rachel. We talked for hours tucked up all cozy in our favorite spots on couches and chairs, laughing ourselves sick, sharing a tear now and then, and parting dearer friends than ever.
And tonight I got to celebrate the visit of my friend Darren’s parents with a bbq par excellence.
The sun was shining gloriously as we sipped Moldavian wine on the deck and munched our way through one delicious thing after another.
We started with Jon’s chunky guacamole piled high on salty tortilla chips.
He was clearly in an appetizer frame of mind, for he then served us grilled salt and vinegar potato slices topped with chorizo, cheese and fresh cilantro. Yowsers!! Those were tasty little bites!
Darren grilled up steaks and sizzling bratwursts and we ate them with….
…my roasted dill potatoes and….
…and Selwyn’s smoky grilled asparagus.
After our splendid dinner settled, we dug into bowls of Darren’s Pina Colada ice cream made with coconut milk and fresh pineapple topped with dark rum.
It was a glorious end to a splendid weekend with people I love.
What is your favorite memory from your weekend?
This is my contribution to Chayas’s Meatless Mondays.
Krista’s Roasted Dill Potatoes
6 Yukon Gold potatoes, washed, dried and diced
1-2 Tbsp dried dill weed
4 cloves garlic, halved and sliced thinly
1/4 cup olive oil
salt and pepper
- Preheat oven to 450 degrees F
- Toss all ingredients in glass bowl and mix well.
- Pour onto baking sheet and shake to distribute evenly.
- Bake 20 minutes, stirring halfway through, or until potatoes are browned and crispy, but not burnt.