Don't forget to slice up a couple of scallions. Throw them on as soon as you pull them off the grill and let the meat rest for a few minutes.
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About Me
Although this blog could have been described at one time as an attempt to extract or render art from the mundane, I still make no claim as to being either an artist, photographer, chef or horticulturist. My mission has apparently morphed into that of one who writes about the music that most deeply affects him.
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2009
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June
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- SKY
- The Legacy Grows
- Grilled Chicken/Garden update
- The Overhead Video Cam!
- No Recipes
- Hamburgers
- No time these days....
- Steak n' Salad
- Tonight's Fare
- Parmesan Crusted Pork Chop With Cold Cauliflower S...
- Assembly Line
- Pork Chops
- Ain't Nothing Like The Real Thing, Baby.
- Cold Cauliflower Salad
- Green Herbs
- mmmmmmm...dead cow
- These are some of the tools you'll need
- Expensive crane shot
- Beef Sirloin Tips with Asian Orange Glaze
- The glaze is simmering
- Sanitized for your protection
- Classic movie roles portrayed by vegetables #2
- Classic Movie Roles Portrayed By Vegetables #1
- Eat Cherries, Shoot Tequila
- Italian Parsley
- Dill on the sill
- Fresh Kill
- The sirloin tips were still frozen, so I
- Basil, Sage, Rosemary and Marjoram
- Thyme is on my porch, yes it is.
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June
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