But that doesn’t keep Cook 23 from being on a Friday night during Lent…
On the grill:
Not wanting to send any of the believers in the house to a hot place in the afterlife, I (again) acceded to SWMBO’s wishes and cooked the mahi-mahi again. Besides, She made green bean casserole, and I didn’t want to do anything that would endanger our chances of having some. The fish was cooked up the same as before with the addition of a handful of capers added to the top (that’s what those green specks are in the picture). Once again, it disappeared in a hurry once it came off the grill.
The apple slices were cooked in a pot again, and other than getting carried away with the cinnamon, they came out pretty much the same way as the last time they were cooked this way. They were a little juicier this time around, but that was because I did a better job of keeping the lid on tight. At least they were still recognizable as slices, rather than the applesauce-looking concoction we ate Wednesday.
- BBQ Start time: 17:00
- Meal time: 17:40
- Temperature: 49°F
- Dew Point: 35°F
- Humidity: 55%
- Wind: N at 3mph
- Daily Precip.: 0.04in
I welcomed the first official day of Spring by wearing short pants all day and exposing my overly white legs to the world. It seemed like the thing to do, especially since the weather has reached tropical temperatures in the high 40’s and low 50’s. It was warmer in the morning than it was at cook time, and it started to sprinkle about the time I put the fish on. And I have just been informed that high 40’s and low 50’s are tropical only if measured in °C, not °F like we use around here…