Grilling until further notice.

It is the height of summer.  It seems a bit silly to comment on the heat.  Seattle begins to wilt a bit when the temps soar beyond the norm.

I have committed to cooking outside until, well, until it is possible to cook without raising the internal temperature of the house 8,0000 degrees. It’s a challenge.  Tonight was the first night – pasta night.  It was a bit like cooking at altitude.  The pot of water took a life time to boil.  The sauce, a chunky tomato, simmered quietly on a corner of the grill.

Basil, mint, and oregano were roughly chopped and sprinkled on just before eating. No rosé tonight.  The summer ale from Pfriem was lovely: the perfect summer companion light and crisp with a little bitterness on the finish.


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