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Show The weather is perfect foraCookout good way to finish off a meal, cut it in half slices and it will get all over your nose and cheeks, cut it in fourths and the best part "the middle with no seeds," will fall off. When we cleared up our plates and cups to take in and put in the garbage we had a few bugs on them we hadn't notice in the dusk outside. Don't know how many we may have eaten in the light of the bug lamp they liked so well. When we were all finished and ready to go inside to bed we looked over at the barbecue bar-becue pit, and the fire was finally ready to cook on, white coals glowing evenly in the darkness. Next time I'm going to light it at noon. What am I saying? Next time, we're having hamburgers ham-burgers inside! some more fire starter, and flames reached for the tree tops, before it died down again. Anyway when you finally get the meat charred to perfection, you pile up a plate with greedy helpings of everything from the crowded card table with the wobbly leg, and then the real test. Have you ever tried to cut up a steak on a limp paper plate while balancing it on your lap along with a cup of punch? It just can't be done in a nice way. And if you're going to use glass plates you'll have to go back inside and do dishes and spoil your whole evening. Watermelon is a By Mary Gae Evans PAROWAN - This beautiful weather, it makes me want to spend all my time outside. I develop strange urges, I want to mow lawns and plant flowers and pull weeds, and worst of all "cook outside." My memory seems to dim over the winter months, and I forget about last summer's disasters over the barbecue pit. So last week we indulged in our annual spring cookout. We purchased a nice big bag of sure start, never fail, super burn charcoal, and three boxes of matches and one full can of sure fire - fire starter, later, a tiny flame appeared, and we were ready to begin, or should I say to wait and wait, and wait. They don't tell you on the bag that two hours are required for the fire to "ripen" enough to cook on properly, so when everyone's stomach's began growling too loudly to ignore, we threw the meat on anyway, and began to prepare the rest of the meal. Now when you cook out the first and most important thing to remember is that you will have dozens of uninvited guests, some with big wings and some with little ones, they will delight in flying blindly into food or open mouths, so you put lids ;pn everything and just pop "them ope)) Jong enough to reach inside for a spoon full of potato salad or a bite of cake. While we were covering our salads our paper plates and cups blew away, and our fire started to billow with black smoke. We poured on |