Ah… June in Manitoba!!
Time to be outdoors, live outdoors, eat outdoors!
Make a great meal, toss a salad, fire up the grill, call the gang over and have fun!
Time to celebrate - weddings, graduations, whatever.
And the family favourite - Father’s Day!
Check out this page that has links for some of our old favourite barbecue recipes.
And, hopefully, something that will become a new favourite for you.
Father’s Day has changed a bit over the years.
In 2006 I wrote a piece for the CKUW radio show 2000 & Counting - Older & Wiser.
The story got a chuckle from the other hosts and the staff then.
I hope it will get the same today…
Wishing all you Dads a great Father's Day!
If you're using wooden skewers soak them in water for 30 minutes before threading the chicken pieces onto them. Wrap the ends of the skewers with foil before placing them on the barbecue to prevent them from burning as the chicken cooks.
Don’t have a barbecue? This will also work in the broiler.
6 - 8 servings
Cut into 2 inch chunks
1 1/2 pounds skinless, boneless chicken breasts
Combine in a large bowl
1/4 Cup olive oil
2 Tablespoons lemon juice
1 teaspoon oregano
1 teaspoon garlic powder
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon salt
1/2 teaspoon pepper
Stir in the chicken breast pieces.
Let chicken marinate in the refrigerator at least 2 hours.
While the chicken is marinating prepare the sauce.
Peel and chop
1 small cucumber
Spread the pieces over a paper towel.
Sprinkle over the cucumber
1 teaspoon salt
Let sit 30 minutes, then pat dry.
1 green pepper
Place in a strainer over a medium bowl
1 1/2 Cups plain yogurt
Let drain 15 minutes.
Discard the drippings and scrape the drained yogurt into the medium bowl.
2 Tablespoons mint
2 Tablespoons parsley or coriander
1 clove garlic, minced or 1 teaspoon garlic powder
1/4 teaspoon pepper
1/4 teaspoon salt
the prepared chopped cucumber and diced green pepper
Stir together, cover and refrigerate.
Thread the chicken pieces onto 8 skewers.
Discard the marinade.
Heat the barbecue to medium high heat.
Grill 12 to 15 minutes or until done, turning occasionally.
Serve chicken with the tzatziki sauce.
For a starch, how about pita bread or a hot cooked whole grain or rice?
A salad with crumbled feta cheese would be nice, too.
About the sky this week and next, thanks to the folks at The Farmers' Almanac…
June 15 - The ringed planet Saturn will light up the night sky from dusk till dawn today. Earth will be positioned between it and the Sun, bringing Saturn to what astronomers call opposition. Saturn is opposite the Sun.
June 17 - Last Quarter Moon, 7:33 a.m. In this phase, the Moon appears as a half Moon. While summer hasn’t officially started quite yet, stargazers can still spot the Summer Triangle on these spring evenings at dusk. Look for a triangle that’s composed of the three brightest stars in the sky: Deneb, Vega, and Altair.
Lean more about the Summer Triangle here.
June 19 - Look to the east one hour before sunrise to spot brilliant Venus and the waning crescent Moon paired up in the sky. Hope for clear skies! The Moon and Venus rank as the second-brightest and third-brightest celestial bodies after the Sun.
June 21 - Summer Solstice at 12:24 a.m.. This is when the Sun reaches its farthest point north of the celestial equator. Summer is officially here!
June 23 - New Moon 10:31 p.m. The Moon is also at perigee, its closest to Earth for the month. A super new Moon!
If it rains on June 27, it will rain for seven weeks.
If it rains on St. Peter’s Day (June 29), the bakers will have to carry double flour and single water; if dry, they will carry single flour and double water.
Rain on Peter and Paul (June 29) will rot the roots of the rye.