Again, I have more photos from the end of summer to post. This time, our friend Matt was gracious enough to host a barbecue at his place. I’m the pushiest person in the world when it comes to BBQs. I love being outside, eating and throwing back a couple of drinks. There’s honestly nothing better in the world, unless you can do all of this and have a beach or pool nearby…but I don’t demand it. Kramer and I don’t have an outdoor big enough conducive to having people over for outdoor grilling. We have a balcony, yes, but it’s small – it can probably hold out 6 people if we really want to push the limit, which I don’t because it’s a New York City balcony. I dream of the day where Kramer and I have a real backyard or front yard or decent roof space or something. But for now, I’m fine pleading with my friend to pleeeeeease have us over to use their grill. Matt kept it small, which was perfect for food prep, and we just hung out in his nice back patio (or should I say ~partio~), hammocks included! Kramer loved the hammocks, obviously. We did lots of grilled chicken thighs and drumsticks, all of which were super spicy and, if I don’t say so myself, delicious, especially when thrown on top of a potato roll. Matt also picked up sausages from Graham Avenue Meats, which are always awesome. I’m already missing being outside so often, but this weekend is supposed to be unusually warm, so I’ll have to take advantage of that. I almost wore tights this morning, but I hate wearing them so much that I figured I could stand to be just a little bit chilly if it meant freedom for at least another day.
Just some dudes having a good time.
I’m really looking forward to this weekend. We’re going to a friend’s housewarming party tonight, which starts at a reasonable time for once. Every time I’m invited to a party, the invitation is something along the lines of, “HEY GUYS! LET’S MEET HERE AT 10PM!” How do you start your evening at 10pm? Or are people still in college and they spend time at home pre-gaming before going out? But then if you pregame, how are you awake and alert by 10pm if you started drinking at 8? It’s beyond me. I am an old grandma and that’s fine. When my friend set her party for 7:30pm, I knew she had me in mind and I thanked Jared for it. That means that I can still hold grand delusions that I’ll be asleep early enough to be well rested for the gym on Saturday. We’ll see. I always say that I’m going to go to the gym on the weekend and I rarely do. It’s so hard to peel yourself off of the couch or get up early enough to work out before going out for some other activity. But Kramer has a ton of homework to do this weekend, so maybe instead of sitting next to him on the couch, poking him and asking him when he’ll be done, I should go to the gym and use the elliptical for the required 20 minutes. Blech. Gym.
I made these turkey club pinwheels for a freelance job I did for Vlasic Farmer’s Garden. I loved the photos and the recipe so much that I wanted to share them with you! They’re clearly very simple – there’s not much of a recipe, to be honest – but I adored the little club sandwich stack on top of the pinwheel. Kramer and I ate these throughout the day while I was working on other projects and he had homework to do. You can use whatever deli meat and cheese combo you like, but the bacon and tomato skewer on top is key. These are perfect for making ahead of time and eating for lunch throughout the week, for bringing on a late fall picnic or as a hearty, casual party appetizer. My dad used to always get something similar to these from Costco when I was a kid, so they really take me back! Wrap some up for yourself and tell me that it doesn’t do the same for you.
Matt loves the camera.
Kramer and Danny in their natural habitat.
There’s not a lot to explain here – just layer, roll and slice!
The club sandwich garnish made these awesome – Kramer and I demolished the whole platter.
- 6-8 slices
- 1⁄4 cup mayonnaise
- 2 tablespoons finely chopped pickled vegetables (optional)
- 2 (8-inch) flour tortillas
- 4 thin slices turkey breast
- 4 deli style slices Swiss, Provolone or Munster cheese
- 1 cup baby arugula or spinach
- 2 Vlasic® Farmers Garden® Kosher Dill Spears, sliced in half lengthwise
- long toothpicks, for securing the pinwheels in place
- crisp-cooked bacon, halved cherry tomatoes, pickles (for garnish)
- First, make your bacon. My favorite way to make bacon is to preheat the oven to 400 degrees F and line a rimmed baking sheet with foil, then place a cooling rack inside of the baking sheet. Lay strips of bacon down on the cooling rack, then bake in the oven for 15-20 minutes, until crisp. Set aside.
- Now, make your pinwheels. Lay down your tortillas, then spread your mayonnaise evenly over each tortilla. Lay down your turkey, cheese and arugula. Roll the tortillas up tightly, then slice evenly into 1-1/2 inch thick pinwheels. Use a long toothpick or skewer to skewer a piece of chopped bacon, a halved cherry tomato and a pickle, then skewer the pinwheel, being sure to go through the bottom tortilla layer. Place on a tray and serve, or cover and refrigerate overnight. These make great next day lunches!