Outside the dugout: What's cooking?

When it come to sipping stuff I might be more inclined to tequila if I ever get into sipping liquor.

Now wine is a totally different story. I have lots of over $100 a bottle wines in my cellar that will appreciate. Not anywhere near ready to drink.

 

Skirt steak on sale so fajitas on the KJ and two extra ones in the freezer.

I have been eying a Blackstone flattop griddle and it would be the perfect implement for making this, especially the veggies. I will check with my CFO about this.

 

CFO will need convincing.

Grilling ground chuck burgers on the KJ tonight. Enjoying the afterglow of putting a butt whooping on the UT hoopsters. I hope this carries over to baseball.

 

Going to a friend's house for a birthday dinner even though tomorrow is the actual birthday so no dinner prep for me today.

I did have some English cukes to deal with so I made a big batch of pickle chips.

 

I remember way back when my oldest was asked what he wanted for a birthday dinner and the reply was "I don't care as long as dad cooks the meat".

This same child after watching Dr Doolittle said "I will become a vegetarian after I am an adult."

 

[QUOTE="74noleTonight I’ll be grilling cheeseburgers. We are going to have fried onion rings for our side.[/QUOTE]

How do you fry your onion rings?

 

Lucky for you.

Neither of my kids know anything about cooking let alone the art of cooking over fire.

The only thing I learned about cooking on a grill was a tip from my FIL to use a hair dryer to stoke the coals. That worked!

I didn't learn it from my dad. He would BBQ on holidays where he was required to do it and not his thing.

I just picked things up here and there along the way and figured things out.

 

Tonight is an old favorite: lentils in a tomato sauce over pasta from the Nikki and David American Wholefoods Cuisine cookbook. Great cookbook but always double the spice as they like it bland.

Back before we had kids we ate a lot more vegetarian. Not vegan or meat avoiders but ate less animal protein. Probably two meals per week vegetarian and maybe two with meat as a complimentary flavor instead of the main event like in a lot of Chinese and Thai cooking. Once we had two boys it was meat, meat, meat. LOL.

 

Tonight I will grill some thick and bone in center cut pork chops. A salad and some version of green beans. Maybe sauteed with sesame seeds.

 

My wife has a cousin that did very well in tech start-ups that now lives in Tuscany. His property has lots of artichokes and they are perennials there. When he lived in California he lived in Woodside (in the hills near Palo Alto) so not far from Gilroy and Castroville in the prime artichoke growing area of California.