Jen and Louis were off yesterday, so they came out to the house for the annual July 4th barbecue. From the train, Jen texted me: “We’re hungry!” My reply: “Everything’s ready!”
Instead of having lunch and dinner as we’ve done in past years, we had decided to have just one early afternoon meal. The weather was perfect for eating on the patio.
While Michael went to Matawan Station to pick them up, I skedaddled to Staatl’s Farm to get some corn. It will be a couple of weeks until their own corn is ready, but they have Jersey white corn from further south.
We started things off with gazpacho and guacamole – both homemade – along with tortilla chips that are gluten-free, a necessity for Louis, but which also happen to be delicious.
For the main part of the meal, there were Missouri-style babyback ribs (recipe from The Thrill of the Grill, by Chris Schlesinger & John Willoughby), homemade barbecue sauce, the aforementioned corn, and “Clairmont Diner Health Salad.” The health salad recipe was given to me years ago by Michael’s mother. She got it from one of her sisters who lived near the diner and swore it was authentic.
Dessert was kept simple: various flavors of ice cream, gelato, and sorbet.
The ice cream was the last of the batch made from strawberries I pricked myself at Battleview Orchards in late May.
Happy July 4th to all!