Grilling with George Foreman

Many moons ago (ok, it was only February of 2003), I visited my friend in Ann Arbor, Michigan. So much snow fell upon Philadelphia that weekend that my flight back home was cancelled until further notice. It was all good, though, because the trip included a momentous occasion in my life: I made peanut sauce for the very first time in my life, from scratch! It went well with the vegetable kabobs and brown rice we had made for dinner that evening. We grilled those kabobs on her original George Foreman grill - I was intrigued.

Later that year, in celebration of my birthday, she kindly sent me my very own George Foreman grill. I was delighted with this unexpected, yet sincerely appreciated, new addition to my kitchen. Tonight, this same friend is in town. As I did when she visited a couple years ago, I busted out my ruby red George Foreman and whipped out a delicious meal of grilled vegetables and shrimp. The marinade, for those of you who may inquire, was comprised of soy sauce, honey, sesame oil and fresh lemon juice. I served it with steamed short grain rice (the kind you buy at the Korean store, not the kind you get at your local Chinese joint) mixed with a little sweet rice.