uncommonly feeble and random thoughts

... and carrots. Dilemma! I noticed the carrots were not going to cook. Well, not in that melange. So I had to come up with a plan: If you noticed the "pan below", you get a point for observational acuity!!! So here's the reveal: Yes! Double-decker grill baskets! I had brought the other veggies close but alas, those pesky carrots... so I put 'em in basket two, kept basket one warm on top, and cooked away! Reintegration when the carrots (and chicken!) were done:

... acquired!!!! I had hoped to walk three in under 14 each. A little while back I missed it by just a second on mile three. Not this time!

Just to be clear about the nastiness of the political climate relative to schools... our esteemed (note the sarcasm) legislature, both houses, support two notions: Public money should go to private schools Schools should be punished for bringing lawsuits against the state (win or lose) As to the first, why would the state reimburse private schools for complying with health and safety mandates promulgated by... the state? Aside from not conforming with the state constitution, are tax dollars going to cover an up-to-code electrical system at Our Lady of Whatever? HVAC upgrades at the school, which is in the same building as the sanctuary? Handicap-compliant parking spaces and exterior ramps, be they curb cuts or entrance/egress modifications? Beside being illegal, it's a not-even-clever attempt to open a door. I'm shocked they didn't attach an expenditure to the bill to make it referendum-proof. As to the second, I'm not sure but I think I'm missing not...

I do enjoy the eating part... but the prep and such are actually fun as well! Never a chore!! The All-Clad was a Father's Day gift... I lusted after it at Williams-Sonoma and Linda picked up on my... lust. Knowing the carrots would take longer than the finish of sous vide ribs initially cooked by Bruce, I used the chimney heat to get get things going. No waste in this house, or on this deck!! I next warmed up the marinade Bruce had used in the initial cook and basted the meat with that concoction, finishing with a traditional BBQ sauce, Billy Bones original: Finally... we served it!! But not before another pic!!!

Linda wanted to upgrade the exterior lighting. She also wants to upgrade the front entryway. That's a whole different story. Stay tuned! So we went to Menards because they have a better selection than Lowes. Decided on "the one", and they only had two in stock... ok, I'll put these up and confirm that she likes them. Note that last step well, gentlemen. Years of marriage brings such caution. Plan your work wisely! I also picked up a shop light, LED, because for what, 20 summers, I've bitched about my halogen shop light being too hot. Easy problem to solve, for anyone other than a cheapskate. Lantern #1 was a little problematic. The malleable tabs that hold the glass in place (some assembly required, right?) were, well, two were broken off. And then the access door to the 110v receptacles (cool! two outlets right there!) needed the latch installed (tricky - meaning, time-consuming). Then, the glass didn't fit. Hmm. Well, for now, we can at least see what ...

Cornell chicken... Meathead recipe . One sliiight difference... we used W-S Black Truffle Rub instead of Meathead's suggested rub.... Bring the chicken to the high 150s on the low side of the fire, then on to the Grill Grates to reverse sear: Of course, there was a side dish time issue, so I had to park the chicken back on the low side following the sear: Inside, the reveal: And here's the finish. Chopped Caesar salad kit is off camera, but here's the stuffed mushrooms singin' backup:

... by that much! End-of-June goal, 3 consecutive under-14 minute miles. Damn!!

How about a 19 oz. ribeye? Accompanied by an eggplant-tomato-burrata cheese-toasted bread crumb concoction. Salt, pepper, and rest the beef: Low side of fire to 100 F or so: Grill Grates to sear, finish at 120 F or so Cut: Serve: The salad: Cheese is as good as it sounds: