Alex just graduated college – hallelujah!!! Our friends, and family gathered together, to celebrate him, a job well-done and his exciting future!

Here are photos of Alex climbing half-dome as a youngster and graduating college – 10 years later. So much has changed but his heart and soul remain as always. . ..

Menu:

Tequila Lime Chicken (from Ina Garten)

Potato Salad with red wine vinegar dressing

Green salad with lemon vinaigrette

Corn on the Cob with butter and lemon

Loads of very cold watermelon

Chocolate Sheath cake (Alex’s all-time favorite)

The Tequila Lime Chicken is a family favorite and a real crowd-pleaser. The marinade is delicious, tangy, and with just the right amount of heat. I had this first at my friend Suzanne Levanas’s house many years ago and I have now adopted it as my own.

Tequila Lime Chicken

(adapted from Ina Garten, The Barefoot Contessa)

Marinade:

½ Cup gold tequila

1 Cup freshly squeezed lime juice (5 or 6 limes)

½ Cup freshly squeezed orange juice (2 juicing oranges)

1 Tbsp Chipotle Chile powder

1 Tbsp minced jalapeno pepper – seeds in or out, your choice

1 small clove minced garlic

Combine all ingredients in a bowl.

Preparation: Add 6 chicken breasts (3 whole breasts split) or 12 chicken thighs – any kind (bone in, bone out, skin on, skin off although boneless with skin on is the easiest and prettiest to cook). Chicken thighs are really the best because they’re so moist and wonderful. I most often use boneless, skinless.

Refrigerate overnight.

Heat the grill; brush with oil to prevent sticking.

Sprinkle the chicken well with salt and pepper and grill, turning once until done. This chicken is delicious hot or at room temperature.