Green beans were brought by our friend Hande, who distributed Turkish foods in the Rocky Mountains. These were grilled on the barbeque with olive oil and then seasoned with salt, pepper and fresh oregano. No heating the kitchen.
The red wine next to the beans was chilled, and served in what we call French wine glasses: study and not too tippy for outdoor drinking.
The green beans were nice and warm while everything else (beside the flat bread) was cold. The foods we added to the main course of fish were: blue cheese, olives, walnuts, the beans and capers.
Bread dough made earlier in the day was stretched into flatbread shapes and grilled – again on the bbq so no kitchen was heated to prepare this meal. The grilled flatbread became the base for (packaged) smoked salmon. A fresh chive sauce was made with yogurt and a very little mustard and lemon juice. Served with the necessary capers.
Our friend Nan calls the style of our walled-garden area “Down in the Heals Italian Royalty.” The patio is nicely surrounded by a stucco wall that is loosing its stucco. It needs to shed it all in order for us to be able to fix it.
