After breakfast I got a barbecue tank filled, got the remaining pork, and got sausages. This year, we went with turkey sausages in order to try and accommodate some people who have dietary restrictions with pork. Unfortunately, the pure turkey sausages use a pork casing. Note to self -- read the fine print **first**.
Michael stopped by and helped with returning the collection of empty beer bottles and with doing the last major grocery run. Over the last few weeks, Jill had done a lot of work to get us to this point.
We tried out out the turkey sausages for supper with Michael and Lorna. The sausages were determined to be suitable for serving to midyear guests.
This year's marinade recipe went as follows:
8 jars of Lee Kum Kee Char Siu Sauce (available from fine grocery stores in many urban centres)
1 jar of Lee Kum Kee Hoisin Sauce
1 jar of minced garlic
All 10 jars of ingredients were combined in a large pot with very low heat. One of the Char Siu Sauce jars was set aside for measuring one jar of water which was added to the pot. The same jar was used to measure out one jar full of Heinz tomato ketchup, again added to the pot. A small shot (equivalent to two or three tablespoons) of Yeo's Sweet Chili Sauce was added.
There was enough to marinade 52 pieces of pork, with four jars set aside for use during the actual barbecuing process on Saturday.
There are some other preparations of note.
My neighbour's cherry tree overhangs our yard, and he has always encouraged us to pick and eat the fruit. This year, there are so many cherries on the tree that the branches are hanging low. Jill is going to set out a basin so that people can pick and wash and eat right at the tree.
Earlier in the week, we heard from Bob and Elaine up in the Ottawa Valley -- three blueberry pies had been created for the barbecue. However, due to local circumstances, one of those pies became unavailable, although the other two are thought to be likely to arrive on Saturday.
The countdown is on...
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