*Kabobs - Thundering Hooves beef kabobs, zucchini, Vidalia onion, and orange bell pepper; marinated in leftover chimichurri sauce
*Romanesco - Oxbow Farm romanesco blanched in salted water
*Gnocchi - La Pasta gnocchi, drizzled with olive oil
One of the challenges of grilling in our house is timing. By the time David gets home from work, gets the grill going and we start grilling, it's pretty late. Today, I decided to start the grill myself. We use these mesquite briquettes that come in pretty large chunks. I didn't use as much as I see David normally uses, and I had a bit of tough time getting the fire starting. But, in the end, I succeeded, and I'm happy to report that less briquettes worked very well.
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