(I’m in the office today, but am getting a little cranky because the cafeteria is closed. I can’t work without an egg sandwich and cup of coffee. So, a question of the day and then off to find food.)

One the major benefits of being in the burbs is the weekend barbeque. Last weekend, we had 14 family members over to celebrate the June birthdays. It took us a while to figure out how to serve that many people, while semi-monitoring the kids, while actually eating and drinking ourselves. After two years, I think we’ve got our system down pat. Here’s our menu:

Appetizers: chips, salsa, homemade guac, carrots, cheeses from Trade Joe’s, onion dip with the Knorrs soup mix — It’s simple and that onion dip is killer.

Main course: London Broil (marinated for 24 hours in soy sauce, worcestershire sauce, lemon, oil, garlic, vinegar). The key with the meat is to slice it very thin. Sausage. (Who doesn’t like sausage?) Hot dogs for the kids, because some of them can’t eat steak yet and just end up spitting out half chewed meat on the side of their plate.

Sides: boiled mini potatoes with butter, thyme and sea salt, corn on the cob, pasta salad, green salad. — The potatoes and corn just go in big pots of hot water 20 minutes before dinner. It takes no thought and can be done with a glass of wine in hand. The pasta salad can be outsourced.

Dessert: cookies, cake, coffee

Drinks: yes

Question of the Day: What’s your formula for a good barbeque? Do you have a new recipe to share?