My sister called me up this morning, and told me she felt like cooking something. She wanted to know if I wanted to cook something and have dinner together.

Silly question, really.

I made a list then ran off to the store for a couple of roasting chickens. After stuffing the cavities with about 50 (unpeeled) cloves of garlic each, I tied up the drumsticks and dusted them with an herb rub mixture. This is what they looked like:

Garlic Chicken - rubbed and ready

Once the Traeger was preheated, I tossed them on the grill and cooked them at ~325 degrees for about 2 hours and 45 minutes, using pecan pellets. When they came off the grill, they looked like this:

Garlic Chicken

I fished the roasted garlic out of the birds to squeeze onto bread, but it wasn’t quite soft enough to be spreadable. My sister brought over a huge pan of scalloped potatoes and ham, and some fresh sugar snap peas.

I made a tart to finish out the meal. It’s one of my favorites for summer get-togethers, and really shows off Oregon’s supply of delicious berries:

Berry Tart

That’s a pastry crust, cooked, and filled with a mixture of mascarpone and heavy cream, whipped with a little sugar and a touch of vanilla extract. I tossed blackberries, raspberries and blueberries with a glaze made by reducing a little orange liquour and marmalade, then piled them on top of the mascarpone. This is one of the best recipes I have. It always turns out terrific. The glaze adds a touch of sweetness, but doesn’t cover up the fresh flavor of the berries at all. The mascarpone filling is heavenly and light. Usually you would also add sliced strawberries to the mixture, but my wife loathes them.

With the weather turning, and berries going out of season, I don’t know how many more meals like this I will be preparing. This one turned out well, though.