Thank You, Rachael Ray

For the 6 years that I've been married, I've left the grilling up to Matt.  There are many reasons for that, the main one being that I've been terrified of the grill.  The sheer thought of cooking something over an open flame was quite traumatizing for a control freak that likes to know exactly the right formula to make edible food.

So along comes my first issue of Everyday with Rachael Ray (free, thanks to Swagbucks!) and to my horror it was a grilling issue.  That's right, every single one of the recipes involved the monster on our back porch.  So, the therapist that I am, I told myself I needed to confront my fears.

How?  By grilling chicken legs, of course.  I scrutinized the instructions and probably read and re-read them 200 times.  And to my shock (and Matt's) they came out wonderfully!  Here's the recipe from the magazine for the scrumptious sauce:

White Barbecue Sauce
Stir together 1 cup mayonnaise, 2 tablespoons water, 1 tablespoon fresh lemon juice, 1 teaspoon each yellow mustard and poultry seasoning, and a generous pinch of celery salt.  Brush on the sauce during the last 10 minutes of grilling.

So, in conclusion, thank you, Rachael Ray, for your thorough instructions and forcing me to grill by putting out a 100% grilling issue.  The monster on the back porch is looking a little friendlier these days.