As all us southerners know, the power companies here ain’t that great (for those of us who have power). So here’s a menu for when it rains or snows and ya know ya’ll be in the dark for a coupla days. This entire menu can be cooked on a grill, since there won’t be any power. The soup, potatoes and snow peas can be cooked on the grill as if it were a giant burner!

Serves 6

Pelican Bay Instant Peach Ice Tea Mix (buy it)

Laurie's "White Cheddar Asparagus Soup" (buy it)

Mustard and Pepper Flank Steaks

Herbed Two Potato Skewers

Sautéed Snow Peas

Whatever kinda ice cream is melting in your freezer

Native South White Chocolate Sweet Potato Biscuits (buy it)

Mustard and Pepper Flank Steaks

2/3 cup Dijon Mustard

1/4 soy sauce

2 Tab whipping cream

2 teas dried thyme

2 teas chopped peeled gingerroot or 1/2 teas ground ginger

1-1/2 teas coarsely ground black pepper

2 flank steaks (hopefully these were in your freezer)

Combine mustard, soy sauce, cream, thyme, ginger, and pepper in a small mixing bowl and stir well to combine. Brush both sides of flank steak with this mixture, coating generously. Marinate for 6 hours or overnight, covered with plastic wrap. Bring to room temperature before grilling (if there is a room temperature that is! no heat ya know). Grill about 6 to 8 minutes per side. You want the flank steak to be medium rare or it’ll be tough. When done let sit for 10 minutes then carve on the diagonal and against the grain into thin slices.

Herbed Two-Potato Skewers

3 to 4 new potatoes (about 1 lb.)

2 small sweet potatoes (about 1 1/2 lb.)

1/2 cup olive oil

2 Tabs chopped parsley

1 Tabs chopped fresh thyme or 1 teas dried

1/4 teas red pepper flakes

1/2 teas pepper

1/2 teas salt

Skewers soaked in water for one hour

Steam all potatoes over boiling water, on a rack, for 20 minutes or until just tender. Remove to a large bowl and cover with cold water for 2 minutes. Drain and pat dry. Cut into 1 1/2 inch chunks and thread alternately on skewers.

Whisk other ingredients in a bowl. Place potatoes in ziplock bag and add the marinade. Marinate for 30 minutes. Drain, reserving the marinade. Place skewers on grill rack and cook, basting with the reserved marinade for about 10 minutes or until potato skins are brown, turning frequently.

Sautéed Snow Peas

1 LB fresh or thawed snow peas, cleaned, ends trimmed

2 tabs minced shallots

2 tabs olive oil

1 scant teas dried basil

2 tabs beef broth

In large skillet sauté snow peas and shallots in the oil for about 3 minutes. Add basil and broth and cook for about 2 minutes. Serve immediately.