Bernie manned the barbecue grill this afternoon by popular request.
He grilled corn in the husk, baby portabello mushrooms basted with Saffola margarine (very good tasting for cooking), and white onions cut into bite-sized pieces. When those were done he cooked up a multitude of exquisite hamburgers.
I'd made up guacamole and ranch dip to add to the table, so when we all sat down to eat, we had plenty of everything to go around, which was good, because it was all so delicious we hardly knew when to stop.
The mushrooms, sprinkled with a mere shake of sea salt, eaten as a whole bite with a slice of the white onion, were heavenly. Until this summer I could not understand the fascination with this type of mushroom, but now that I've had them grilled I find them irresistible.
Bernie's method of roasting corn on the grill has made me an avid convert from my lifetime of boiling corn on the cob. He peels back the husks, rubs the ears with a little butter, folds the husks back over the ears, and lets them cook until the kernels have brightened in color. I would have thought they'd catch fire, but they don't.
The burgers are done last, over what ends up being low heat, making them tender and juicy.
The success of this summer's grilling has led Bernie and me to believe that we have to tear apart the top of our barbecue structure and re-construct it to make it about three times as big. That way, we could make enough mushrooms for guests when we have them, and have the hamburgers cooked at the same time as the corn. Or a passel of chicken quarters. Or a phalanx of kabobs.
The day was perfect, weatherwise ... a fine Labor Day to savor the Commercial End of Summer.
Did I tell you that commercially, it is now Halloween?