Grillin' and Chillin'
Seattle has finally decided to have sunshine, and we had a fabulous weekend of soaking it up. I have to tell you that I make the best kabobs ever in the history of the world - I marinate the meat in red wine and ginger/sesame teriyaki, and then skewer it with prawns, onions, peppers and pineapple that have been brushed with olive oil and black pepper. MMMMMMM. It goes well with strawberry margaritas, I might add.
Grillin' man (we also did ribs)
My badass kabobs...
Is your mouth filling up with saliva yet?
It just doesn't get any better than this, folks.