Wednesday, June 18, 2014

Grilled Romaine

This afternoon's downpour delivered a wave of relief. Watching thunderheads build and surf north or south or any direction other than overhead for the last two (plus) weeks had created some angst.
The gardens were thirsty, which it seems, is a direct thread to the human psyche....and it's own thirst.
It was the kind of display you can't help but stand still and watch, with the screen door propped open---big drops splashing your legs. Rain smells so good.
Once the clouds broke, it was time for a celebratory grill fire. And once the coals are hot and the meat has been adequately seared and infused with smoke, why not add the salad too?
Romaine is trusty because it can stand up to the heat. If you split a whole head in half and expose it to coals, your side can be as interesting as the main. Then lay it to rest on a serving slab (thank you Materia Designs), douse with dressing and shaved Asiago or Parmesan, chop and serve.

Rain and fire. 
 A donation of the elements.


  1. Elemental. And just gorgeous, as always. Sounds like a perfect summer cook-out. Plus, any acupuncturist would applaud you for cooking your lettuce and thus making digestion easier on the spleen (or something along those lines).

  2. A donation from the elements: how sweet and thoughtful...