We’ve only dipped our toes into spring, but in my house, we’re embracing it with open arms. For us, the first hint of the change in season means a few things: we’re pouring gin and tonics, counting our freckles, and — above all else — starting the grill.
Yes, we wait for the first warm April day to fire up the grill each year; we are not the truly rugged type who will stand outside in our boots to grill a steak during the winter (I’m looking at you, mom). And so, the next six months will see our lawn chairs pulled up alongside the grill more often than not. We’ll be happy campers sitting by as our dinner roasts over the flame: burgers, brats, a chicken cutlet or a big portabella cap, a basket full of charred veggies on the side. We’ll do this often, and with enthusiasm.
