Today hasn't been a good day :( We just found out my husbands work's cutting everyones hours and he will only be working 2 days one week 3 days the other alternately. I'm still in shock. I honestly don't know how we're going to pay our bills, let alone buy food or gas. I've been working as a fill-in for our town clerk for the past few years, but I may go a month without having to fill-in, so I can't rely on that money. I guess I will be hunting for a part time job. I have been a child wrangler at home since September 2001 and don't know who would want to hire me. The sad part is I know we will have to cut down and I know what that means... the Internet and cell phones will be going. I don't want to think about that right now :( On a happier, yummy note we had these California Kabobs a few nights ago. I love kabobs and have fond memories of having family barbecues when I was young with my dads family. We would just have shish kabobs. I remember huge bowls filled with meat, veggies, and a brown liquid. They were the BEST! I wish I knew what exactly was in that brown liquid. While these kabobs were nothing like the kabobs of my childhood, they were really good. The lemon flavor gives it a nice refreshing taste. Everyone really enjoyed these and they were a ton of fun!
*NOTE* Two of my favorite blogs are having a Father's Day giveaway! Stop by Delectable Dining or Christy's Kitchen Creations for your chance to win 9 hand painted, personalized Father's Day cookies. I'm crossing my fingers in hopes to winning some of their beautiful cookies!
1/3 cup lemon juice
2 TBSP oil
2 tsp Worcestershire sauce
1 tsp paprika
1 clove minced garlic
1/2 tsp sugar
1/2 tsp salt
1/8 tsp hot pepper sauce
3/4 lb steak- cubed
veggies of choice (like onion, mushrooms, peppers)
Combine first 9 ingredients. Pour 1/4 cup in a large zip loc bag. Cover and refrigerate remaining liquid. Add beef to bag and marinate at least 2 hours. Put meat and veggies of choice on skewers (soak skewers in water for 20 minutes before putting meat and veggies on them so they don't burn). Grill until desired doneness brushing with reserved liquid.
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