Today is the first official day of summer; we’re BBQing. It’s the perfect day for it – the sun is shining, and there’s not the slightest threat of rain (though I don’t trust British weather reporting agencies that much, ha ha). Even the temperature is whispering promises to remain reasonable, so… we shall see!
We are, of course, celebrating the fourth of July. This is my second annual BBQ with another ex-pat friend and her husband, and we’re always glad to have them. It’s not really about patriotism, mind; there are no fireworks, no accolades heaped upon our land of origin. It’s just an excuse for companionship, which really… aren’t most things? It will definitely be appreciated today; I need cheering up after someone randomly decided yesterday that I needed their ‘wisdom’, thereby kind of ruining what was otherwise one of the best days I’ve had in months. I’ll be fine in a few days once I manage to get down from the ceiling (the joys of anxiety issues!), if only because I’m almost too mad to be mad right now. *laughs* But really – why are there always people who think that their unwelcome and unsolicited advice is ever permissible? That’s the height of bad manners to me, but I admit – that could just be me.
Anyways, back to BBQness. Being a Texan by birth, I need a little BBQing to get me through life. We’re sticking to the basics – burgers and sausages. We’re not going overboard with sides; there’s going to be some finger food, chips/crisps, and guacamole, but I think that’s the extent planned (unless our guests are bringing more than cider – we shall see!). I’m not a huge fan of cole slaw or potato salad, so that wipes out the ‘important’ American side dishes. And as there’s only four and a half of us, there’s really only so much you can really do anyways.
It also makes me think of ‘real’ BBQ – barbeque. I’ve been thinking of shredded meat lovingly basted in sauce and slapped in a plate or in a bun; it is the tasty. My mother would probably claim I am a bit of a philistine, because I don’t like it propre, which is vinegary, and pork. I like it a bit ketchupier on beef, but not as far gone as pouring generic squeezy-bottle sauce on meat and calling it done (though having said that, I loved this stuff when I worked at Subway a gazillion years ago). I’m going to have to pester my expert friends for some ideas, but yeah… I think that I need to learn how to make it.
For now, company is nigh, so I should probably run around panicking, even though everything that needs doing for the exact second is already done. 😉