What’s a summertime Kabob Party without dessert?

But can you really grill fruit? Sure they do it on the Food Network, but can you really do it at home? More importantly can I?

I’ll be honest I had my doubts about this one. But one thing about summer is it’s a good time to brush up on my grilling techniques. Sure, anyone can barbecue a steak, but it takes a real man to grill fruit!

In theory grilling fruit is sexy, succulent, and sophisticated. The fire actually coaxes a sweet, caramel quality out of the fruit and onto your plate. Good grilled fruit has a magnified, intensified fruitiness that is hard to beat. It pairs well with ice cream or for a more elegant approach you could try mascarpone cheese.

Still, I had my fears about a grilled fruit kabob. Would the fruit get mushy? Would it fall off the stick? Would it get burnt or worse yet taste like old meat?

This is the thing about the great big wonderful world of blogs– are you listening? Blogs can open you up to a whole great big wonderful world!

Yesterday I was over at No Recipes. He posted a delicious and very Marc looking Aloo Gobi, which is an Indian dish of spiced cauliflower with potatoes. Something about it hit me just the right way. So I decided right then that I would make it for lunch– immediately.

This is not the type of thing I usually cook. In fact this is the kind of thing I usually reserve for restaurants. It’s not that I can’t cook food like this. I just proved (at least to myself) that I can. But for some reason I just don’t… but I guess that is a question between my pantry and me.

Speaking of my pantry, my pantry gets a lot of the credit for the success of today. I keep my pantry in tip-top shape. You never know when it’s going to get a strong work out from a difficult challenger. This Indian spiced dish is a perfect example of the kind of preparedness I am talking about because I was able to read Marc’s post and look at his pictures and start right in on cooking my version with in a few moments. So I am pretty proud of that fact.