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. YUM. It goes well with strawberry margaritas, I might add.

Photos: My grillin' man (we also did ribs), my badass kabobs, my badass strawberry margarita, chillin' Lou, and chillin' Mags. Doesn't get any better than this.