(You can thank me later... according to my grandma, that phrase brings good luck on the first of the month.)
I seriously cannot believe it's June 1st already. I hope everyone had a great Memorial Day weekend - I know we did!
After Superstorm Sandy, it's awesome to see that so many places along the shore here in Jersey are open for business. There's still a lot of rebuilding to be done, but we've come a long way in a short period of time. Gives a whole new meaning to Jersey Strong - I am so proud of my home state!
This week, President Obama met with our governor, Chris Christie, to see the recovery efforts at the Shore. He visited my hometown of Point Pleasant Beach, and also Asbury Park (where Mr. Vittles and I lived before we bought our house last year!)
I really never thought I'd see photos of the President of the United States on the boardwalk I've been going to since I was a little kid.
Yup, in this one they were right in front of the Aquarium Gift Shop, where I worked my first summer job at the age of 14. Surreal!
AP Photo/Pablo Martinez Monsivais
Now as I've told you before, despite what the calendar may say, Memorial Day weekend is the official start of summer around these parts. And with summer comes not only visits from The Prez but also GRILLING!
On Sunday, we attended a wonderful barbecue at our friends' house nearby. (Remember Pauline, who so generously shared her recipe for Pumpkin Tiramisu with us at Thanksgiving?)
She and her husband Bryan made a fabulous meal of pulled pork, potato salad, grilled pineapple, and a corn salad which I will hopefully share with you soon (a-mazing!).
Then on Monday, we took the Mini for her first day at the beach...
... and marinated some kabobs for the grill!
Yup, summer's back and so is Jersey. Take that, Sandy!
Honey Garlic Marinade for Chicken Kabobs
- 1/4 cup vegetable oil
- 1/3 cup soy sauce
- 1/3 cup honey
- 1/8 tsp crushed red pepper
- 2 cloves garlic, minced
Combine all ingredients in a large Ziploc bag (or large glass bowl/dish with cover) and mix well. Add 1 1/2 to 2 lbs of cubed boneless, skinless chicken breasts, and marinate at least 3 hours or overnight.
Thread chicken on skewers and grill (or broil) until cooked through and no pink remains.
Recipe Adapted from Thriving Home