Akim and I recently enjoyed a night at Rangers Ballpark. It was the perfect way to break up the workweek. Plus we haven’t been to a game together in what seems like forever. The Texas-in-June-heat aside, we had a lot of fun!
We were happy to learn we could bring our own snacks and drinks to the game. Exceptions being no alcohol or aluminum cans, and beverages must be in sealed containers, but other than that, the food policies are very liberal. We brought our own water (and saved a small fortune), cherries, and trail mix. I still ended up spending $8.50 for a serving of sweet potato fries, but such is life!
Other Recent Summer Scenes: Kebabs on the Grill
Grills and summer go hand in hand. We decided to test out tofu on the grill for the first time, and it was a success- simple, quick, and had a great flavor. The mustard marinade made the kebabs smell delicious while they were on the grill.
1 package Tofu
2 yellow summer squash
2 bell peppers (used 1 red/1 green)
Honey Mustard Marinade:
4 tablespoons balsamic vinegar
3 tablespoon Honey Mustard (can also use Dijon or a Chipotle mustard)
1/3 cup extra-virgin olive oil
Salt and pepper
Yields: 6-8 kebabs
- Soak bamboo skewers in water for 20 minutes to avoid burning during cooking. Set your grill or grill plate to medium-high heat.
- In a small bowl, combine the marinade ingredients.
- Cut all vegetables and tofu into bite size pieces (approximately ½ inch thick).
- Thread peppers, zucchini, squash, and tofu alternately onto bamboo skewers.
- Place prepared kebabs into glass dish. Pour honey mustard marinade over kebabs and refrigerate for 20 minutes.
- Place kebabs directly on the grill and cook for 7-10 minutes on each side to ensure even cooking. When finished, drizzle kebabs with any remaining marinade and serve over rice or with corn on the cob.