Last night I made Martha’s Vietnamese Kabobs with a delicious dipping sauce served in lettuce wraps for my father and boyfriend. I paired the kabobs with a coconut basmati rice and lemon snow peas. The dinner was a huge success and for our second course my Lobsterman father prepared grilled lobster tails and steamed lobsters!! For dessert I roasted nectarine halves and served them with a scoop of Haagen Dazs vanilla bean ice cream and a sprinkling of blueberries. It was delicious evening filled with great conversation!