Memorial Day was a few weeks ago, which means summer is here. This is what I have been waiting for, because with the seasonal change my everyday chores WILL change as well. 

I cook. A lot. I have one husband and two sons. They all carry a lunchbox.

They all eat differently. Against my better judgment and the advice of others, I have allowed this to happen. In the winter it’s not so bad, I’m stuck inside anyway, but summer is here now and things are going to change. 

No more soup EVERY SINGLE DAY for Jack.
No more ham sandwich EVERY SINGLE DAY for Henry.

And my husband, John. Well, he would prefer if I cooked as if catering a budget wedding all the time (“Why not just make a huge batch of Mostaccioli and I’ll eat that for 3 or 4 days?”). Although this would make my life easier, I cannot inflict that on anyone, even if that’s what they “think” they want. 

So, everyone is getting on the Summer Food Bus! How will this go over? Quite frankly, I don’t care. Well, that’s not true, I do care, but I am sticking to my guns and packing one lunch for everyone, which will usually consist of leftovers from the previous nights grilled dinner. No more processed ham. No more Campbell’s soup. No more red sauce! 

The new regime has been in practice for a few days now and is going great. I find kids will eat almost anything off the grill if it is on a wooden stick.
And they will eat it the next day, just knowing that at one time, it was on a wooden stick. I can live with that. 

Here is the biggest success so far…feel free to try it yourself! 

Lemongrass Beef Skewers (borrowed from Martha Stewart) 

• 3 lemongrass stalks, bottom 4 inches only, minced
• 3 tablespoons plus 1 1/2 teaspoons fish sauce
• 2 tablespoons plus 1 teaspoon packed light-brown sugar
• 1 garlic clove, minced
• 1 tablespoon vegetable oil
• 1 pound boneless sirloin, trimmed of excess fat
• 1/4 cup roasted salted peanuts (about 1 ounce), crushed
• 1/2 English cucumber, thinly sliced on the diagonal (optional) Fresh mint and basil sprigs, for serving Bibb or Boston lettuce leaves, for serving Lime wedges, for squeezing 

Directions

1. Soak 8 bamboo skewers in cold water for 30 minutes.
2. Whisk together lemongrass, fish sauce, sugar, garlic, and oil. Slice beef very thinly against the grain. Add to marinade, and toss. Let stand at room temperature for 20 minutes.
3. Preheat a grill to medium-high heat. Thread beef onto skewers. Grill until browned, about 1 minute per side. Transfer to a platter, tent with foil, and let rest 5 minutes. Sprinkle with peanuts. Serve with the remaining ingredients on the side, bundling the meat, cucumber, and herbs inside the lettuce leaves if desired. 

TO DRINK: I go with a gin and tonic with many, many limes. 

NEXT MONTH: Photos and tips from the Flynn Family Jort Party! That’s right, grab last season’s jeans, we’re making a whole new wardrobe!