TASTE

My sister came to visit yesterday and I had grand plans to take her out for dinner so she could experience the lusty and affordable cuisine Houston offers at least three times before her departure in three days. I thought of taking her to our favorite Mexican spot to knock her socks off with spicy queso and fatale margaritas—so sweet and easy to drink you hardly realize why you’re slurring your words.

But then I realized I would be missing out on one of the most American of traditions—Barbecuing to celebrate the start of summer. Maybe the idea passed me by since I’ve never actually stopped grilling—our Old Smokey was hard at work all winter long.

Plus, temperatures in Houston have been swollen in the 90s for weeks. It hardly felt like an inaugural summer weekend. But as we rolled down the aisles collecting corn chips and charcoal, there was no doubting our DIY mealtime decision.

We made the requisite guacamole and pico de gallo, plus grilled veggies including red and yellow peppers, a big white onion, three Portobello mushrooms, yellow squash and zucchini. Oh yes, and a side of blue cheese burgers, plus salmon for dessert. I always eat my veggies first and make them the mainstay. Not sure everyone else at the table did the same, and they might dispute my account of our courses.

To do it right, check out findingDulcinea’s Web Guide to Barbecue and Grilling.

(My guest eyes her burger.)