By David Hagedorn
August 31, 2010
"What images come to mind when you plan a menu for Labor Day? Hot dogs and juicy, fist-size burgers dressed in condimental finery? Lightly charred pieces of poultry shellacked with barbecue sauce? Two-inch-thick rib-eye steaks crusty and burned on the outside, purple-rare on the inside? That might be how things will play out at your house, but not at mine. This year, the chuck wagon will be replaced by a bandwagon pulling a load of vegetables. There won't be a morsel of meat on it..."
Click here to read the rest of the article, at the end of which are these yummy-sounding recipes:
Subscribe to:
Post Comments (Atom)
Posts
No comments:
Post a Comment