We started our long stretch in Trout Lake with a creative
meal entirely on sticks / skewers, thanks to Rob.
Get this.
Caprese Salad on a stick (not grilled): alternating tomato, mozzarella and
basil leaf, then drizzle good balsamic vinegar. Why don’t vendors hawk that at baseball
games? “Cold Beer! Cold Beer!
Caprese Salad!”
Next course:
Sectioned corn on the cob with red bell pepper in between, seasoned with
olive oil, salt and pepper and grilled.
Next: Grilled Brussels sprouts on a skewer.
Main course on a stick: Grilled chicken, onion, and pepper.
Dessert on a stick (not grilled): soft fudge brownie, with
raspberries with a drizzle of a raspberry, sugar and Grand Marnier reduction
sauce on top.
That provided plenty of energy for a fast walk along Trout
Lake Creek before stargazing later.
No comments:
Post a Comment