We’re suckers for a good First Communion — lisping little lectors, ankle socks with giant ruffles folded over patent leather shoes, crisp collared shirts and clip-on ties, dimpled chins pressed over carefully folded hands, tall priests with divine aim bending low to place consecrated wafers on tiny outstretched hands, and the shiny recognition of acceptance into a global religion more than two thousand years old.
So, we jumped at the chance to attend my niece Erin’s First Communion this past Saturday in Chicago.
Then, we heard my brother in-law Brian would be hosting a barbecue following the ceremony and we jumped a little higher.
A master griller, Brian serves a rib so tender and meaty that you have to pause a moment when you take a bite to allow your pedestrian taste buds to take it all in.
In keeping with the afternoon’s theme, he also fired up some fish — plank grilled salmon with homemade dill sauce and grilled asparagus.
To distract my drooling self, I took pictures and listened carefully as Brian explained his grilling process.
This summer, I plan to soak a couple of planks, place them over direct heat on my grill and give Brian’s plank salmon recipe a whirl.
Mostly, though, I’ll angle for another invitation to Chicago where I can sink my teeth into some of the tastiest fare in town.