Appetizing Muse

We barbequed chicken today, beating the mid-day heat of the sun just before noon.

One of the nicer aspects of working from home is the freedom to grill outdoors on any given day, rather than waiting for the weekend. I know many people cook outside all week, but it seems like such a chore with my husband's wacky work schedule. Weekends are harder to manage, while weekdays are best for him.

Wilbert put on his famous Grilled Paprika Chicken, seasoning the meat with his "secret" little mixture which seems to vary with each preparation. For the gist of the herb blend, backtrack to May 2005 and peruse my blog entry Memorial Day Barbeque. Since then, I think Wilbert has added olive oil to the process, which he rubs over the chicken before sprinkling on the seasoning.

I also put together Grilled Potatoes Labrecque, which turned out divine as usual.

After a nicely satisfying lunch, we took a siesta with the dogs in the cool recesses of our air-conditioned house. It almost makes me feel guilty, lounging around in the middle of the week. However, I'm sure I'll get over it.