Pork Satay with Rice and Coleslaw

It is an overwhelmingly hot and humid day, very uncharacteristic of September, so the pork chops that Raul has thawed will not work as chops. And Drew's dream of dirty mashed potatoes is utterly inappropriate. Raul trims all the fat and bones off the pork chops, chops them into cubes and then rubs them with his favourite bbq combination of Greek oregano, paprika, salt, black pepper and garlic powder. They sit for a few hours and then are skewered.

The rest is simplicity: rice and the last of Drew's sister's coleslaw.

Drew offers to make a peanut dipping sauce while Raul grills the pork but, considering the heat, Raul digs in the fridge and finds an unopened jar of Thai Kitchen Peanut Satay Sauce. Dinner will be less gourmet and more convenience. Maybe less gourmet but all delicious.

"Watch the photo!" warns Raul. "I put the sauce off to the side because it has slopped around in the ramekin. We can NOT put that on the blog!"

"Too late," says Drew who is eager to eat. "It looks lovely otherwise but I want to taste." Fortunately the taste is not sloppy in the least but a perfect summer meal - light, slightly spicy and with contrasting textures. The skewers are unskewed and the sauce dribbled over and while the visual is messy, the meal is magnificent.