The BBQ Aftermath

Sorry for the terrible photos. I had no time to take any pictures until the end of the night. I didn't have a bite to eat all day until about 6pm. All that was left was an empty pitcher of Sangria and a mess on the counter. Thank you everyone for requesting my recipes. It was an honor to be a part of your event. I laughed when Jon asked, "you like to cook don't you?" What kind of question is that? "I LOVE to cook!" I responded. That is how this all started. I had a blast preparing for this BBQ and met a lot of great new people. If you are interested in my services, please send me an email to discuss what you have in mind for your next party.

Sangria
4 bottles of Cabernet
1 can of lychee fruit (do not strain)
1 tangerine
1 Fuji apple
1 Asian pear
1 cup of simple syrup
1 cup of triple sec, brandy or fruit schnapps

Mix all ingredients together in a large pitcher. Best if made the night before.

Pasta Salad (20 servings)
One red pepper, chopped
One green pepper, chopped
half Onion chopped really really small
mushrooms, 2 small cans whole not sliced and not fresh
Corn, canned kernels
half a cantaloupe, cut into 1/2 inch cubes
8 oz little tomatoes (doesn’t matter what kind)
3 cloves Garlic, minced
1 bunch of Chives, cut into small slivers
1 cup of mayonaise (add more or less as needed)
1/2 cup Thai sweet and sour sauce (brand: May Ploy from safeway in the asian isle)
3 tablespoons, BBQ seasoning powder, like McCormick in a bottle
1 box of penne pasta, cooked

Mix all ingredients.
salt and pepper to taste