Jason’s 40th birthday dinner

My step-son, Jason Hammond, turned 40 on June 3rd. Here he is with my grandson Maxwell. To celebrate we had dinner al fresco [on our deck]. I marinated chicken and Yianni grilled it. [Here’s the recipe.] To go with the chicken, I also made a few really easy, healthy summer salads that you can make too.I started with a fresh fruit salad of strawberries, blueberries, grapes and pineapple.
I also made cole slaw with green and red cabbage, radishes, carrots, pumpkin seeds and dried cranberries. I love this new “Simply Dressed” cole slaw dressing and I recommend
you try it. It has simple, natural ingredients, is very light and has great flavor.

Of course, no BBQ at my house is complete without my potato salad. [Here’s my how-to video.]
My potato salad ingredients are red skin potatoes, red onion or scallions, hard boiled eggs, radishes and celery. I make the dressing with Hellman’s mayonnaise, mustard, and sour cream.

Jason’s wife Erin bought an incredible peanut butter cup birthday cake from the bakery shoppe at Holiday market. Unfortunately, I took the photo of it a little late!
As you can see, we all really enjoyed it.

Entertainment for the evening was provided by my grandson, Benjamin, who wanted to grab my camera each time I tried to take his photo.
It was a beautiful summer night and we all enjoyed ourselves. Happy birthday Jason!

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I'm Greek. This is my journal. It's all about food and family.

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