We took advantage of the last warm days, not to mention the fading light, to enjoy a back porch meal. The chicken thighs were marinated for several hours in a mixture of soy sauce, Thai fish sauce, brown sugar, garlic, pepper, and mirin. The potatoes were tossed with olive oil, salt, and pepper,mand grilled alongside the chicken.
For the Brussels Sprouts I used a recipe from a long time correspondent, writer Miriam Ungerer, author of several books including Good Cheap Food. Miriam's method, which she said was a hit even with sprouts haters,means to boil them in salted water, drain, sauté in a LOT of butter until browned, and then add plenty of freshly ground pepper.