Memorial Day BBQ

Yesterday was such a relaxing day here!  We woke up to clear skies and warm weather.  I took my coffee and sat out back on the patio with my bobble afghan and worked on it for a couple of hours.  I am almost done!   Once it got nice and hot, I switched my lounging area from the patio to the pool.  I floated and snoozed, enjoying myself immensely.  In the afternoon the kids arrived, and we had a little swimming and bbq.   But first, Geeps and his helpers set a trap for the gopher that is making a tunneled mess of our yard!! 

Usually, these traps are a certain ending to the problem.  But not this time.  We have a wiley gopher on our hands.  I think I even heard him laughing at me this morning when I walked past on my way to feed the chickens!  We will get you gopher!!!!  The girls were eager to jump in the pool.

They didn't seem to mind at all, that the pool is still kind of on the cool side.

We had a very simple bbq or grilled hot dogs, beans, watermelon, caprese, green salad and chips.  Easy peasy, and delicious!  We grilled a few salmon burgers too, in case someone didn't want a dog.

That is Jake's plate. We went chili dog with one, and traditional with the other. 
In the morning, I made some homemade mayonnaise and garlic aioli.

I thought that I had made mayonnaise once before, many years ago.  But I don't think so, I have only read about it, and seen it done on cooking shows.  It is very easy to make, but you do have to whisk the heck out of it.  For about 12 non stop minutes.  The recipe is very simple. 
1 large egg yolk
1 1/2 tsp fresh lemon juice
1 tsp white wine vinegar
1/4 tsp salt, plus more to taste
1/4 tsp Dijon mustard
3/4 cup canola oil, divided
NOTE:  I had every kind of wine vinegar BUT white wine.  I used red wine vinegar.   Also, I would have preferred to use dry mustard, but I was out of that.  And I will experiment with using slightly different things to attain a lighter color.  Using farm fresh eggs, the yolk is very bright orange in color.  So I am not sure how one gets mayonnaise white!!!???
Combine the egg yolk, lemon juice, mustard and salt in medium bowl.  Whisk until well blended and bright yellow, about 30 seconds.
Then while whisking constantly, pour about 1/4 cup of the oil, a few drops at a time, into mixture and whisk for a bout 4 to 5 minutes.  Then, add rest of oil in a slow and steady stream (having a helper is useful here, thank you Geeps!) and whisk constantly, until mayonnaise is thick.  About 8 minutes or so.  Taste for seasoning, and add more salt if desired.   Chill well before using.  Keeps for 2 days.
To make the aioli, I minced three cloves of garlic, and then using the flat end of my knife, I mashed the the garlic into a paste, using a tiny bit more salt to this mixture.  Mix well into mayonnaise and chill.

It looks like mustard.  So I will make it again and use the white wine vinegar and see how much lighter I can get it.  This was wonderful!!!!  Such a great flavor.  We spread it on the buns of our hot dogs, everyone loved it!
After we ate, we sat around and watched the kids play and visited.

 Claire and Hannah herded the chickens into their yard.

They climbed trees.

At dusk, the girls helped me in the garden.  I love this photo of Hannah with the rays of light shining through the water.  I just wish I could have cropped the motorhome out of it.

The garden is growing like gangbusters!!!  I am about a week away from a big zucchini and yellow squash harvest.

Such good helpers!

I hope you enjoyed a nice long weekend with family and friends.  And also spent some time giving thanks to those who have served, and are now serving, this great country of ours. 
Let the summer begin!!!
XO  Kris