Fourth of July
Parker, of course, ignored the food and made a beeline for the toys. I got a kick out of the toy vespa. I'm sure all you Eddie Izzard fans are thinking of one word...Chao!
I have no great pictures but the fireworks for the evening were AWESOME! Joanie got got us into the Fort Mason Officer's Club where we watched them shoot fireworks over the bay. Probably one of our top 5 fireworks experiences. (Number one being Roswell, NM...in my book, that is.)
NOTE: The wing recipe was basically a bottle of Dr. Pepper and a bottle of BBQ sauce (Trader Joes Kansas City BBQ Sauce). Mix with wings and bake. I also found this recipe at Dr. Pepper Museum...
Dr Pepper Wings
- 2 tsp. cayenne pepper
- 1 tsp. White Pepper
- 1 tsp. Black Pepper
- 2 tsp. Salt
- 2 tsp. Garlic Powder
- 2 tsp. Onion Powder
- 2 tsp. Paprika
- 1 tsp. Dried Thyme
- 2 tsp. Dark Soy Sauce
- ½ Onion, finely diced
- ¼ cup Dr Pepper
- 3 lbs. Chicken Wing Sections (about 24)
The day before: In large zippered bag, combine all seasonings, the Dr Pepper and onion, mixing well. Add chicken and expel air from bag. Mush chicken around in the bag to distribute the spices and liquid. Marinate overnight in refrigerator.
To bake, turn on broiler. Line a raised cookie sheet with foil.
Place wings on foil and broil about 10 to 12 minutes on each side until crisped and well done, with no pink juices.
Serve hot. Makes 4 to 6 servings.
Buy the Dublin (Dublin, Texas) hot spices for the wings, you can notch the “heat” up.
PS: I finally downloaded my camera to my computer and discovered a bunch of photos from Fort Mason. Here they are...