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baseball steaks, barbecued potatoes, roasted greek peppers and dark cherry pie

July 2, 2008

It was 28 degrees today, so this qualifies for:  barbecue only in my rule book.

Tonight we had little round sirloin steaks (Mike calls them baseball steaks.  I guess because they look like baseballs) from Save-On Foods.  The steaks often aren’t displayed, so you have to ask for them. 

I also cubed up some baby potatoes from the Little Potato Company (a local potato farm), and tossed them in olive oil, crushed garlic and rosemary.  Then they were barbecued on doubled tin foil.  Yum.

Ella is crazy for roasted peppers.  Here’s what I did, inspired by My Backyard Barbecue

Roasted Greek Peppers

three peppers (red, orange, yellow)
olive oil
salt and pepper
oregano
feta cheese

Slice up peppers into thick strips.  Brush shiny side with olive oil, and put hollow side up in barbecue vegetable basket.    Season with salt and pepper.  Sprinkle oregano on top, along with a little pool of olive oil. 

Barbecue until the backs start to blacken.  Place a thin strip of feta in the middle for five minutes until melty.  Eat.

I cheated on the pie and bought it from Sunterra.   They make really good pies in their bakery.  I must confess I don’t know how to make pastry.  It is rather sad.  I should put making pastry on my ‘must do in 2008′ list.  

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