Friday, 27 March 2009
Second barbecue of Spring
Of course, having wheeled the Weber out of the shed and tasted the smokey lamb, we've got the taste for it. A boneless chicken, marinated in rosemary and sundried tomatoes and such (bought that way) was the next sacrificial lamb, so to speak. Artichoke fritters, and a tub of buckwheat and 4-bean salad on the side.