While we ordinarily do an extra fancy dinner at home for celebrations, this is one of those times when it’s less so. We’ve been having quite a bit of steak and decided tonight will be game hens and use some of the leftovers for sides, although I will of course bake the small apple pie as that is Hubby’s favorite. I did get shrimp cocktail though and champagne which we will have while “chefing”. As I’ve mentioned before, Hubby used to do roasted game hens stuffed with the wild and brown rice mix, then switched to grilling years ago. Not sure what flavor profile he’ll go with tonight. It’s usually Italian or southwestern or he may come up with something else. He does grill two because we each have half for this meal, then do the rest for a leftover. For that we pretty much go with either the smothered type similar to what one does for quail with gravy and mirepoix (we prefer the classic onion, carrot and celery) or we go Italian with cacciatore. Both are delicious and just depends on our mood.

Speaking of grill, Father’s Day is all culinary-based this year as his current grill has been rebuilt at least once which means it’s time for a new one. He simply hasn’t decided yet if he wants to stay with the Charbroil brand or go back to the Weber. He has also gotten a pellet-fired pizza oven; something we discussed in the past. I’m not going to try and describe it as he does have it all assembled, but is waiting another few days to actually cook with it. He’s been reading up on it and I will post after we see how it goes. Needless to say, this is another item I won’t be touching.