Springtime, barbecue time

We definitely have spring fever around our house so we decided to jumpstart the season with this great barbecue dish.

This would be a wonderful addition to your Mother's Day celebration as well. It took us about an hour to assemble this dish following a delightful "princess party" for our granddaughter Mallory's third birthday. This included a wagon ride with Hoofbeats through the McDonalds' drive-thru for ice cream cones. The crew at McDonalds looked at Charlie a little strangely when he said he was going to buy the ice cream cones for the children coming through their drive-thru in a horse-drawn wagon.

This dish was a super finish to a fabulous day. On a personal note, Karen and I thought two thighs per kebob was a nice portion, but if you are a hearty eater perhaps you would prefer three thighs per kebob. The wine we paired with our meal was a Marques de Caceres 2007 Rioja, a delightfully crisp Spanish wine purchased at Trader Joes for the bargain price of $7. As always enjoy ... enjoy.

- Charlie Abowd is the owner and chef at Adele's. He and his wife, Karen, have lived in Carson City since 1980. Charlie is a fourth-generation restaurateur.