Dabney and I had an interesting weekend in food. A lot of people grilled out Monday, but Dabney and I grilled out on Saturday. We made all kinds of foods on sticks. We some spam, pineapple and cherries. That was the starter and was very tasty. The main course was beef and chicken shish kabobs. I used a jerk sauce for the beef and made an Asian style citrus and garlic marinade for the chicken. We made up several skewers of the meat plus several skewers was tomatos, onions, peppers, and mushrooms. I also some made andouille sausage to be used later. Obviously that was a ton of food for the two of us and we had a lot of leftovers.
Sunday we had brunch at the Blue Monkey and then crepes and some sushi downtown at the Music fest. Which brings us to Monday leftover day. We had sausage, peppers, onions, and mushrooms. Dabney came up with the idea of sausage and grits. I made the grits with cheddar, Velveeta, butter,and heavy cream. Of course that combo of things could make just about anything taste good. I cooked the sausage, peppers, onions, mushrooms, and some bacon together and then served that on top of the cheese grits. It was incredibly good if I do say so myself.
I really did not try any new recipes this weekend, but I do feel like I was creative this weekend. I tried to do something different than the same ole, same ole. Now I need to figure out what I want to try this week.
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