So how was everybody's long weekend? By everybody, of course, I'm blatantly ignoring all of you wonderful people who, like me, didn't have Monday off for Memorial Day - sorry! I mean, May 21 was also "Memo Day", "Waitresses and Waiters Day" and (my favourite of the three) "Strawberries and Cream Day", so there's no excuse not to celebrate something!
Given that the weather around here is turning warmer (or scorching, as it was yesterday!), our neighbourhood has begun to transform into a street of delicious-smelling BBQ. Whether you're a charcoal or a gas chef, a steak and burgers, salmon and shrimp or veggis and tofu aficionado, there is something to be said about the allure grilled food has. And while sauce is not necessary (and some would argue drowns the flavour of the food), I believe that a well-made, lightly applied condiment can turn already delicious cooking into something special.
Because so many ketchups and barbecue sauces are rife with sugar, we don't tend to buy them very often knowing that my diabetic stepdad would abuse the privilege. Then it occurred to me that if I could make a sauce that was a bit better than the pre-bottled kind and not full of chemicals, why not? As a bonus, I made it completely gluten free so that my stepsister-in-law could also enjoy it with her sensitivities! The original recipe came via