The Weekend Grills

08/01/2023 Tuesday 64-82F Mostly Sunny

Since we bought our yellow Weber this Spring, as long as the weather permitted on weekends, we would do barbecue. When blazing charcoal met food, the dry, enthusiastic aroma produced was just beyond electrical or gas grills; and it was the most natural, authentic aroma. 

What made it ever better was, the herbs and vegetables we planted played another important role here: We prepared the meat with ground thyme and basil, while arugula, tomatoes, and mint for salad. If our bok choy hadn't grown into flowering and podding stage, I would pick a few fresh green leaves from them and make one bowl of plain soup noodles--To me, it was heavenly.