For the record, I did try to upload the other half of my spring break pictures. Not once. Not twice. But three times. After they didn't load the third time; I gave up.
On the menu today is a whole grilled chicken courtesy of Rick Bayless, master of Mexican cuisine. The recipe pays homage to the roadside roasted chickens you can apparently pick up in Mexico. I can't say I've ever actually eaten any roadside food in Mexico, but after this recipe; I might. Assuming either of my parents ever decide it's safe to go there, but that's beside the point.
Strawberry Smash (minus the basil because I haven't replanted my herbs yet). My favorite summer cocktail.
The recipe for the chicken is available here, and really only requires basic pantry items. The only thing you might not have are cloves, but they're readily available at any grocery store.
To make the tomatillo sauce: Half the tomatillos and peel a couple cloves of garlic. Roast them in a pan on the grill until they are slight charred and soft. Blend in a food processor along with
Just how good is this chicken? Jason and I ate the entire bird. In one setting. So get out there and get your grills going!
Also, my apologies for the iPhone photos. I promise to start using my real camera again soon.