Longleaf Stories

full circle in the hundred acre wood

The evening’s warmth was tempered by a soft breeze. Buck and I set up six green plastic chairs in a circle in the breezeway. I marinated chicken while he swept the breezeway and the soon-to-be dining room, which is currently furnished with an old round glass-top picnic table.

Red-white-and-blue placemats and a runner, anchored by bowls of fresh watermelon were the only visible symbols that we were, indeed, commemorating Memorial Day.

Buck fired up the grill while I strung Caprese tomatoes, green peppers, eggplant and zucchini chunks on metal shishkabob skewers, and brushed them with olive oil.

Our guests arrived. We sat in the breezeway and visited until the coals were ready. Buck held up the grill rack, and I threw on some hickory chips. Soon enough, a thin white smoke stream rose toward heaven, and it looked like we were electing a pope

I threw on a whole chicken plus a skewer of boneless, skinless chicken breasts, along with the vegetable skewers.

There was noise and laughter, as usual. We lit candles and ate our dinner. Our guests had brought a tasty salad, crispy and cold. Just right. The chicken was good, but the grilled vegetables were so wonderful,  we vowed to make them a staple of summer suppers.



After supper, we toasted marshmallows, then went for a walk in the gathering darkness.

One little child, holding my hand, looked up and said, “Can I have your house when you die?”

Her sister, a few steps ahead of us, called back, “No, me! Me! I want her house when she dies!”

Bless their mercenary little hearts, to me that conveyed the most sincere expression that the house has captured their imaginations.

“Well, girls,” I told them, “I’m glad you like the house, but it’s going to be a long, long time before I die, and by that time, you will be grown up with your own dreams, your own families, and your own wonderful homes.”

Here’s the general recipe for this mediterranean version of grilled chicken:

Mix together 3 TBSP. chopped fresh rosemary, oregano and thyme, 3 TBSP. plain yogurt, 1 tsp. grated lemon rind, the juice of half a lemon, 1/4 tsp. salt, and 3-4 crushed garlic cloves. Loosen the chicken skin and rub this mixture between the meat and the skin (whether you’re using a whole chicken or various cut up parts). Cover & refrigerate several hours, then sprinkle the chicken with pepper and grill.

10:30 PM in Mary Beth’s Kitchen | Permalink | Comments (3) | TrackBack (0)

Speak. Leave a memory.

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Annie Rose Media

Life Through Media Arts

Heart To Harp

Journeys to the place where Music lives.

Tom's Nature-up-close Photography and Mindfulness Blog

Mindfulness, Philosophy, Spirituality, Meditation, Awareness, Religion, Nature Photography


living in the shoes of a woman

The Writers Alley

full circle in the hundred acre wood

Fiction Writers Review

full circle in the hundred acre wood

Writers In The Storm

A Blog On Writing

Megha's World

A potpourri of emotions



Piper's Adventures

Mississippi life culture lifestyles inspiration

Curious Steph

explorations on the journey of living

Florida First Supersite

exit one to live, work & play

Whimsical Moon Farm

Whimsical Moon Farm is a cozy nook in the countryside where we make hand-crafted herbal soaps with home-grown herbs.

Little Fears

Tales of whimsy, humor and courgettes

territori del '900

identità luoghi scritture del '900 toscano

Extra Dry Martini

Straight up, with a twist.

%d bloggers like this: