Lingering Over Alfresco Dinin

My new favorite barbecue item is a prawn at the very large end of the spectrum that, when lightly marinated in a bit of olive oil, lemon juice, a bit of mashed garlic, and a fresh herb of the moment, tastes like lobster when it comes off the grill. I don't know why lobster has been on my mind so often lately. Perhaps I associate a luxurious indulgence with the sweet meat and slightly chewy texture. You can't gulp down one of these prawns or a chunk of lobster meat. The give of the meat between your teeth makes the taste linger. A nice sensation that makes you pace your intake with the conversation and other dishes on the table.

Strange to think of the pace of eating a meal. Yet, when outdoors in your own garden or the lovely patio (with or without a view) at your favorite eatery, isn't pace the very thing to be considered? Why indulge if only to gulp the meal, tasting little of the preparation or elements of the food? How does one take in the ambiance if the food is consumed in a hurry? Doesn't one go with the other?

This summer I'm committed to do a great deal of barbecuing. The rains of this past year have given my garden impetus to put forth the best blossoms and fruits of the last decade. Everything stands tall and full. Fragrances fill the air, from the rosemary bushes to the citrus trees and the sage and geraniums in between. And all is met with great joy by the honeybees, butterflies, hummingbirds, and people. Even the local feral cats can be found sunning themselves on the mulch. All seem welcome in the garden and I for one have chosen a season's pass.

So now we're out there, why would we not dine and linger? Why wouldn't I choose foods that stand up to the weather while I sit on the slider and chat with my family and friends? And of course each dish should also stand up to the taste buds, at once savory and succulent--succulent being one of those words that in the pronunciation we mimic the experience they define.