Happy Memorial Day! Summer has unofficially begun, and the temperature in the ATL concurs – 93 degrees today. While most of us enjoy summer activities on this long weekend, it is also a time to give pause and thanks to all of those men and women who have served our country – past, present and future. That would include my late father, Manuel Eugene Grant who served in three branches: Army, Navy and Air Force. He also served in two wars: World War II and the Korean War. He was a chef in the Army and an amazing cook. So for Memorial Day, I cooked in his honor. A couple of weeks ago, I made a large batch of his barbecue sauce. For today's supper, I prepared smoked chicken and pork sliders. Jeff's parents and the Cory joined us for supper on the side porch. We also had a simple salad of baby lettuces from the garden. It was so fresh and tender and set the right tone for dinner. I served the salad and slaw in beautiful ceramic bowls that we purchased from Eddie Smith of Salacoa Valley Studio last weekend at the Canton Festival of the Arts. It was a great meal but back to work tomorrow. I fly to Chicago on Wednesday to do a final site check on a showroom we are designing for NeoCon, the world's largest commercial furnishings trade show. I am exited to see the space and will fly up next week for seven days to prep the showroom for the event. As always, it has been a pleasure working with our long time partner and contractor, EDE Corp. They do amazing work!
So, the next couple of weeks will be hectic but looking forward to a nice cruise the last week in June!
Hope your Memorial Day weekend was peaceful and bountiful. Bring on Summer!
The Menu:
- Barbecue Chicken and Pork Sliders with Grant Family Recipe BBQ Sauce
- Baby One Britt Lettuce with Lemon Vinaigrette
- Jicama and Granny Smith Slaw with One Britt Peppers
- Husk Grilled Yellow Corn
- Lemon and Strawberry Ice Box Pie
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