When you have a grilled cheese phiesta, you get to capitalize on the leftover bread that will be in your kitchen.
No complaints here…
This was a very special Phriday, as one of my very special phriends hosted a phabulously awesome afternoon of Bocce-cue for all my staff.
What is Bocce-cue, you ask?
That would be a delightful afternoon of award-winning barbecue and bocce ball on a phancy private court. Barbecue Joe, the mastermind behind the event, let me snap a quick shot of the massive amounts of meat we devoured that afternoon, before he took it off the grill.
We all contributed side dishes, and I brought chips and dip. The dip was green chile, made phrom the powder I brought back phrom my recent trip to Santa Fe. Excellent heat…
The phull meal included ribs, potatoe salad (I tested out a new recipe that wasn’t bad a’tall), roasted veggies, garlic bread and corn souffle (which was phreakishly delicious).
I was nearing a phood coma by the time I cleaned my plate, so I passed on the decadent red velvet and cookies & cream cupcakes that Work BFF brought to the party.
I also stayed phull well past dinner time. Bocce-Cue, I love you.