Thursday, January 20, 2011
We live in the Texas Panhandle where winter can be a lion or a lamb. On a day in early January, when it is 56 degrees and sunny, the idea to grill is a good one. The thing to keep in mind, in winter, is that supper needs to be early or you'll be grilling in the dark, as we were.
We really enjoy meat off the grill. We tend to pull out the stops when we fire up the coals and fix enough for the week. This night we did steaks, chicken and pork chops. Staying in step with our wellness program, (begun here and celebrated here), and the Points Plus plan we roasted carrots, onions and potatos in the oven.
My son came outside, sniffed the air and crooned, "Nothin' like winter grillin'."
I couldn't agree more.