Mrs. Nod said we were going to have a cookout for Nib's birthday this weekend. That traditionally means hotdogs and hamburgers. I immediately thought, aw, man, that sounds like work over a hot grill. I don't wanna do that.
So what did I do instead? Spent 4 hours in the kitchen making fruit kebabs with Blynken out of melon, grapes, strawberries, kiwi, pineapple, mango, and watermelon.
Heck, as long as I'm standing here doing kebabs, we might as well have chicken kebabs with mushrooms, tomatoes, red onion, and peppers. That chicken looks good, but it needs some kind of marinade. Oh, but Grandpa is diabetic so he can't have anything with sugar in it. Or salt. Or garlic.
Better make two kinds: rosemary-lime and rosemary-balsamic vinaigrette with shallots. Oh, and another with Old Bay. Hey, this other experiment with honey-lime-sriracha peppers is dynamite, let's make that too.
Of course the little kids are just going to want hot dogs. So we'll throw those on the grill anyway. Hmm. And bratwurst. Gotta have brats. Oh, and those pulled pork sandwiches that need to be eaten.
So ... I didn't avoid cooking over the grill on one of the hottest days of the year and I went to 3 times as much effort.
Overruled by taste buds. Yum.