Grill Us To The Greek

After work I took a nap. A two-and-a-half hour nap. It was quite remarkable. When I woke up I was a little groggy and a little late in getting the grill started but by the time Jen got home I had concluded that making the choice to take that nap was the best decision I'd ever made in my life. She asked if that included asking her to marry me. I said, "Yes. But not to worry, asking you to marry me was definitely top five material."



I cut up a chicken yesterday and marinated it for close to 30 hours in a Greek marinade with kalamata olives and feta cheese. Then I slow grilled it while I enjoyed an Arnold Palmer that I had fixed myself. My post-nap day was turning out to be just perfect.



I also grilled up some green beans from Sunday's farmer's market. I foolishly did not make note of the farm they were from. I've let our readers down by missing an element of this meal that I could have pointlessly cataloged! And for that I am truly sorry.



The grilled corn came from the same farm as the green beans. This was the finest corn we've had so far this year.



Already well separated from any Greek theme at all I picked up a bottle of Ayinger Brau-Weisse which we split. If you like Bavaraian beer I would highly recommend this. Perfect for a warm summer evening.

[Insert pretentious note here to include (but not limited to): hoppy flavor; thick, billowy head; bready nose; drinkability; yeasty notes; etc.]