Being extra organised for our weekend in PEI, means more time on the beach and less time improvising.
We’ve picked up an extra child for the weekend and are all excited for the warm waters of Prince Edward Island.
To make it easier on us, I marinated an extra Flank Steak at our last barbecue and froze it (this was the Flank that flew out of the freeze at Amelia’s birthday party and cracked Talbot’s baby toe – I froze it in a Tupperware as I was out of Ziplocks, so it made an even harder impact! He may not enjoy eating this one so much).
I also did a double batch of our new fave Piri Piri Chicken and it’s frozen (in a Ziplock) and ready to bring along.
We’ll be making the stuffed pepper recipe that was a hit last summer, along with trying a new grilled veg with chimichurri sauce. Making the Chimichurri ahead, along with the BBQ sauce for the chicken, is KEY.
The seaweed salad is not something we make ourselves! It’s a super fun meal we discovered on a visit to Fisherman’s Market, where they sell sushi-grade tuna, frozen seaweed salad, pickled ginger and wasabi. It’s great for a picnic, freshly defrosted. Be sure to eat this on Day 1 or Day 2 (if your cooler is super cold).
The strawberries and fluff on the menu are an after dinner treat the kids love. Spread fluff on a strawberry, skewer and toast over the campfire. It’s a great twist on the average marshmallow roast!
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