Our Menu
Make your own kabobs, using the following:
- chicken-apple sausage (cut into chunks)
- pork breakfast sausage
- pork bacon (strips cut in half to thread onto skewers like ribbon candy)
- bell pepper chunks
- pineapple chunks
- onion chunks
- new potatoes, purple fingerling from garden (pre-cooked for about 11-12 minutes in pot of simmering water)
- Chinese sweet sausage (brought by son and DIL)
extra dishes to round out the meal:
pan of overnight cinnamon rolls
quiche (baked the day before)
berries and bananas (garden raspberries and blueberries)
orange juice, sparkling water, and kombucha (brought by son and DIL)
I set up all of the food on a table on our deck. Each plate was lined with a sheet of waxed paper so that uncooked meat would not contaminate the plates from which we'd eat. My son and his wife went up to the deck to fill their plates first, then our household followed after they were done. (My son and DIL have more interactions with other people than we do, so we're just being ultra-cautious not to be in such close proximity that we're breathing directly on each other.)
We each assembled our own skewers on our own waxed paper-lined plate (threw out our waxed paper after putting the kabobs togethers and roasting). Then we each cooked our own skewers over a fire in the patio fire ring. At this point we helped ourselves to the extra dishes and beverages then ate our brunch in chairs set up on the patio.
I had almost everything in my kitchen to create this menu, only adding the chicken-apple sausage and green pepper to my shopping order for July. It was fun, changed things up, and very budget-friendly for us.
Entertaining within our current pandemic restrictions can be tricky. At least for right now, it's summer and the weather allows us to gather outdoors.
Sorry I wasn't here last week. I was busy all week, in large part, cleaning up outdoor spaces (scrubbing the brick patio, cleaning the deck, etc). I hope you all had a wonderful week!