Column from August 20, 2009

Table Scraps: Enjoying a great time with family

The cooler weather this past weekend made for a nice change from the triple digits we have been living with the past month.
Don’t worry, though, those hot temperatures are expected to return with a vengeance.
All in all, I think most people who live here pretty much accept that August is going to be hot. But for those visiting our semi-arid desert, they may not take to these temperatures quite so easily.
For example, this past Sunday, the Morgans got together for a little family reunion at a park in Moses Lake. There were about 75 people who showed up from all around the state.
We had a lot of fun and everyone commented on the beautiful weather. Well, the break in temperatures meant it was about 80 degrees. That is pretty comfortable for most people, no matter where they are from.
So, thanks to Mother Nature, we had lots of fun visiting with each other. I met some of Eric’s side of the family I hadn’t been introduced to before.
They are a great bunch of folks and it was very enjoyable.
Of course, family get-togethers like that always mean lots of great food. We had a huge potluck with quite a variety of dishes.
We also had tons of tomatoes! It seemed like everyone brought some of the extras from their home gardens, so we had every size, shape and style you could imagine.
Tomatoes love the hot weather, so there were more than enough to go around. By passing them out at these types of get-togethers, it gave the home growers a break as the cooler temperatures slow the plants down a bit.
So, take those tomatoes and either eat them by themselves or in a salad. And while you’re at it, add a nice steak or chicken that has been barbecued.
Here’s a great recipe for a marinade that will spice up the meat so it will truly complement that salad.

Teriyaki barbecue marinade

1/3 cup soy sauce (Chinese brand)
1 ounce white wine
1 teaspoon onion flakes
¼ teaspoon mustard powder
1 teaspoon parsley flakes
¼ teaspoon minced garlic
1 teaspoon honey

Mix soy sauce and wine to make half a cup. Toss in other ingredients and mix completely.
Marinade meat overnight in refrigerator and baste meat while cooking.