Last night though, we did use skewers, and they obviously qualify. We made kabobs. This wasn't Man's idea - too much standing at the grill turning for his tastes. And although he says he can't learn to cook without a recipe, he did look at the things I was putting out for marinade and indicate I needed "an acid." I knew this...but the vinegar gets put on high shelves, and I need either chair or Man to help out. Because of Boy's aversion to mustard in all forms, I put in a generous dollop of Grey Poupon, apple cider vinegar, garlic, Worchestershire, fresh oregano and rosemary from the porch, and olive oil. We were marinating beef tenderloin chunks. Stupidly, we'd had a discussion at the grocery about whether or not we should buy a $14.00 piece of beef tenderloin. I was against it, ultimately proving myself pennywise and pound foolish, because later we spent a good deal more for the two "steaks" of same kind of meat in a tiny package, and actually we both agreed we'd be satisfied with about half the beef per kabob - since the things also had small eggplant, small zucchini, oyster mushrooms, red peppers and green peppers (veg just got oil, salt, pepper and garlic to coat). After dinner Man pointed out that we could eat those kabobs a minimum of 5 more times before the end of farmer's market/garden season and consume the whole big tenderloin for very little money per meal. Sharp and pointed, and quite the little home economist is Man.
Anyway, since most of my adult life I've been a financial vegetarian, I'm biding my time before I spring the Bathing Rama on him. I think once he finds out how cheap tofu is, and how you don't even need a very sharp knife to cut it, he might quit this nonsense about huge chunks of beef. I mean, given where we live, those are our neighbors he's talking about.
