Over the weekend, Jess and Matt did some research on the web to find an excellent marinade for chicken and shrimp on the barbecue. They also learned that it's good to soak the wooden BBQ sticks in salt water overnight, so that don't burn and can add a little flavor to the food as it cooks.
Fortunately, the weather was nice enough (sunny and not too hot) so that we could have our Labor Day dinner on the patio. Susan made macaroni salad, I put a green salad together, Matt and Jess grilled up the shishkebobs. Susan's dad came over and we had a great meal together.
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