|Marinating in the corningware.|
|Cooked bottom of the portabello|
|Layers top to bottom: gloucester cheese, grilled poblano pepper, |
jersey tomato, avacado, habenero & yellow squash marinade.
Our variation and more pics....
Instead of Chipotle peppers like the recipe calls for we made two batches of the marinade.
1. green = mild: 5 serrano peppers, 1/2 jalapeno (quartered, veins & seeds removed) + 1 green zuchini.
2. orange = spicy: 3 serrano peppers, 1 habenero pepper (as above) + 1 yellow zuchini.
|mild mix in blender with 2 tbsp balsamic|
|Bowl of onion skins, seeds, and veins.|
|They're not kidding, keep some milk on hand!|
Marinade from an hour to overnight if you can resist!
|Poblano peppers are cooking back right & left.|
|On top we grilled some tofu.|
|Softening up avacodo & grilling the tomato to top the burgers.|
|Grilled Jersey corn a summer staple.|
|Windmill in the azalea garden.|
|Chairs from the drug store about 10 years old|
repainted black with plastic spray paint.
|Catbird overseeing the yard.|