In two short weeks, my sister will get married in our parent’s backyard. There will be caterers, a dance floor, portable washroom trailer, a dj, and a lot of friends and family. It will be a lot of fun, a lot of excitement, and certainly, a lot of chaos.
The first weekend of July found Bernard and I with no plans – a rarity considering that we have 7 weddings this summer between the two of us! We decided to sneak home for a night of relaxation – likely the last chance before the wedding madness ensues. There is nothing better than a place with no cell phone reception when you want to just escape. My parents were motorcycling through Yellowstone, so it was just us, the dogs, and the rest of the roost. The sun was fighting the clouds, and so while it wasn’t shaping up to be a great weekend for pooltime, we were looking forward to firing up the grill, cooking a nice dinner, and best of all, eating outside without typical city accompaniments of sirens and traffic.
On the way up, we stopped at North Arm Farm to pick up some dinner ingredients.
honey whole wheat bread
dandelion greens for a bitter salad
our alfresco dinner setting, overlooking where the massive tent will be erected
T-bone steaks from my parents beef they bought last year from a farmer up north – food always tastes better when you know where it came from, and that seems to apply to meat as well. The salad of dandelion greens, grilled grapefruit, goat cheese, hazelnuts and roasted golden and red beets was also a clear winner, and was also all local product (except for the grapefruit).