Bring on the BBQ Season!

The senses of summer are finally in the air! The sights and sounds of kids playing in the playground close to my home, the smell of a fresh spring rain, the feel of a warm breeze against my cheek, and the best one: the smell of my neighbors' barbecues cooking up steak, chicken, all kinds of tasty foods! All of this has inspired me to cook up a great meal for my husband this week in lieu of his recent promotion! The menu:

  Spinach & Garden Vegetable Salad

Grilled Pork Ribs in Apple-Lemon Barbecue Sauce

Corn on the Cob

Bell Pepper & Balsamic Quinoa

Rhubarb Cherry Crumble

Wine Pairing: I have half a bottle of Mission Hills 5 Estates Pinot Noir remaining from a recent tasting that might pair well with the smoky flavor of the barbecued pork. It didn't pair well with salmon in a cherry balsamic sauce last week, so I wanted to see if it would pair well with a more robust meat and smokier flavor.

My goal for the summer is to learn to grill meats as good as my hubby does. This will be a great start, and I plan to try 'cue-ing some steaks later this week if the weather permits.

And while I'm thinking about Pinot Noir, another project post will be coming out shortly!