Summer is most certainly upon us now. It rained today, but it was warm. That must just about prove it.
In honour of the season of long slow evenings, sandflies, mosquitoes, sunburn, and sand in places where it shouldn't be, we have duly broken out the barbeque and given it a run, to ...er... season it ... for the season.
Cooking here we have: Wai-ora Lamb and Mint Sausages; Gluten-Free Sausages; Homemade Gluten-Free Meat Patties; and Egg-Free, Gluten-Free Meatballs (I just did a couple of meatballs before I added the egg to make the patties, and squashed them down really tight so they didn't fall apart). When everything else is done - since all of the above can happily sit on the edge of the BBQ and stay warm - we drop in the steak. Hammered with the back of a knife, seasoned with freshly ground pepper and salt, crushed garlic and olive oil, and cooked as per my Perfect Steak Technique.
Serve up with fresh bread and crisp green salad, sauce and a cold beer for a perfect summer evening's dining. May there be many more to come.