We celebrate two days late
July 7, 2014 | We held our 4th of July celebration on the 6th of July this year, since Real had to work late on the 4th.
So, on Sunday the usual suspects assembled chez moi for brunch.
In honor of the festive occasion, I tried out an idea forwarded to me by Jim. Accompanied by a certain amount of frustration and copious amounts of sticky watermelon juice, I fashioned a round watermelon into a facsimile of a barbecue grill, on which I served fruit kebabs of canteloupe, kiwi, pineapple, strawberries, and watermelon. Step-by-step instructions may be found here.
As usual, we did the brunch as a semi-organized pot luck. Ken: salad and corn. Bob: world famous baked beans. Rafe: chips and guac. Réal: twice-baked potatoes and cake. And, as the main course, we had ribeye roasts that Réal and I bought at Christmas time when they were on sale. I roasted them à la Wolfgang Puck, coasted with a marvelous herb rub, half an hour at 450°F followed by a long time at 250°F until the roast reaches an internal temperature for whatever degree of doneness you want. According to the recipe, an internal temperature of 125° is "medium-rare." I beg to differ. I took the roast out of the oven at 130°F, thinking it would be about right for people who like to make sure their meat is dead. To my horror, when I cut into it after it rested for half an hour, it was still moo-ing, and I had to stick it back in the oven for another half hour to make it palatable.
However, due to the lengthy wait, there was too much time to consume too many bloody Mary's and too many chips and guac. As a result, all five plates ended up significantly uncleaned.
Obviously, everyone was saving themselves for dessert and shots, limited this day to one bottle of Mexican coffee liqueur (brought back from our cruise by Réal from Ensenada). Oh, yum!
Last updated on May 11, 2016