Mendocino Summer-in August!

Today was a perfect day on the Mendocino Coast. August is usually foggy and sometimes drippy, drizzly foggy. Today felt like 80 degrees and sun drenched-a rare day that called for a rare meal.Our local market and a bit of our own produce provided the basis for a sumptuous feast. A grape and bleu cheese salad was just waiting to happen, as I had purchased some beautiful organic red grapes the day before and had squirreled away a small wedge of bleu cheese from a previous shopping trip. the grapes were washed, and plucked from their stems in the morning and stashed in the fridge. My husband was doing hard duty in the garden so red meat was in order. I purchased two Eel River grass-fed, organic sirloin tip steaks. The sirloin tip is a little tougher, but inexpensive and flavorful if prepared properly. I sliced the steak in strips and whisked up a marinade of red wine. a dash of balsamic vinegar, extra virgin olive oil, our fresh garlic from the garden, salt and freshly ground pepper. While the meat was marinating, fresh organic Cremini mushrooms were washed and the stem-ends were sliced off. One green bell pepper was washed, cleaned and cut in one-inch squares. The two veges were tossed in olive oil and threaded on skewers. We made a fairly hot fire on the Webber and waited for the coals to ash-up. The swallows put on a super air show, hopefully devouring the lingering mosquitoes as well as, unfortunately, a few unwary dragon flies. I went to move the water in the garden and grabbed a handful of fresh Italian parsley for the grape salad. Celery was chopped finely and added to the salad with the parsley. I crumbled the bleu cheese, ate a couple of chunks and delighted in the pungency and creaminess of the cheese. I think I grabbed a buttermilk bleu by mistake but it was serendipity, for the cheese was superb. A little sour cream was mixed with some half & half to create a "quicky" creme fraiche to moisten the salad. Everything was tossed together to create a sublime thing. My cooking-buddy Nancy taught me the miracle of the grape and bleu cheese salad and I have never hesitated to capitalize on its magic. The coals were ready and the skewered veges and meat were placed on the grill and turned often for about 15 minutes. We shared a glass of Bogle Old Vine Zin and enjoyed a sublime meal.