Mr. Hawthorne Grills.

Mr. Hawthorne and I decided to grill our lunch Wednesday.

Here he's readying the chicken quarters.

I also had some pork tenderloin, so we threw that on the grill too.

The man can grill. Crisp on the outside, painted with my homemade barbecue sauce, and moist and tender and juicy on the inside.

The tenderloin was cooked just the way I like it - slightly pink inside. I served it with my pomegranate reduction from my Mother's Day lunch. As an accompaniment, I made cole slaw with a twist.

My ingredients: cabbage apple red onion carrot lime juice and zest jalapeno

I sliced about 1/4 of the cabbage and shredded 1/2 the apple.

Grated carrot went in.

Half a jalapeno, minced.

The juice of a lime.

Grated zest of half a lime.

Chopped red onion, maybe a 1/2 inch thick slice.

1/8 cup sugar

1/8 cup cider vinegar

2 spoonfuls of mayo

Toss and add salt and pepper to taste. Adjust vinegar and sugar if necessary.

And here's our lunch - grilled pork tenderloin with a pomegranate reduction and barbecued chicken with coleslaw. Both meats were expertly cooked to perfection by Mr. Hawthorne. The pomegranate sauce was a nice, tart complement to the pork. The barbecued chicken was basted with a barbecue sauce I always have on hand in the fridge - garlic onion ketchup mustard brown sugar cider vinegar molasses Lea & Perrins Stubb's Hickory Liquid Smoke

The coleslaw was a nice fresh side to the meats. Every now and then, I like to do something different to your basic coleslaw recipe and the sweet addition of the apple, the bite of the jalapeno, and the citrusy goodness of the lime juice and zest did just that. Quite a successful meal.