We celebrated Father’s Day with a barbecue: baby back ribs, cole slaw, potato salad, the works. Boo was here, and the folks, and we also invited Un Gilbert: Jim. Peggy, the other half of Les Gilberts, was out of town.
For hors d’oeuvres, Greg seared scallops and also made a pea-puree and radish crostini, which he decorated with pea shoots from the garden:
A pretty fancy start to a barbecue, I’d say! But delishy all around. More, after the jump.
Sondra and Jim enjoy their horse ovaries:
The gang on the porch:
The buffet supper. Ribs, made with Smokestack Rub.
Tennessee-Style Coleslaw:
Boo puts her plate down:
Boo takes a picture of me taking a picture:
Jim with his plate:
My plate. Yum!
Dining with Boo and Jim:
Greg, Sondra, Leigh:
For dessert, we had a lovely rosemary-lemon angel food cake, made by Boo.
We topped it with fresh berries and strawberry compote, which we’d made earlier in the week. Happy Father’s Day!
