There are only two things that I enjoy so completely that I am transported away from the minutia of daily life. Music and cooking. The acts of making music and of cooking are both so self-involved and yet therapeutic. After rehearsals I have come out of them thinking, "Wow, for the last hour I haven't thought about how much I have to do (or all those emails I haven't responded to, or the all the mistakes I've made in the last week)." The same goes for cooking. A close third is a joy-ride.
For Memorial Day we squatted with a portable Weber grill in the alley behind my apartment and grilled! Jacob is the actual grill-master (I probably couldn't even light it) but I prepped everything for him and kept him company while he manned the grill. We made beer brats by sauteeing them in butter and onions and boiling them in some Heineken. Then we finished them on the grill. I had a craving for asparagus and zucchini so I tossed them in olive oil, pressed garlic, and salt & pepper before getting them nice and caramelized on the grill. Yum.
Jacob has a favorite recipe for grilled corn from growing up, which is just tossed in olive oil and sprinkled with Lawry's seasoning salt. When I was younger I was a purist when it comes to summer sweet corn. Why waste a good ear of corn? I also didn't like anything charred, so it would seem my tastes are broadening. It'll be a while until I eat a piece of burnt toast though.
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