Grillin’ Weather

Things I want to bottle: the scent of old books, exercise endorphins, and summer. I am still getting used to the magic of this weather. It has been so cold and white for so long that grass and dandelions seem a feast for the eyes.

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I must admit that I’m enjoying this transition into summer even more now that Dave and I are renting a house. It’s so nice to have a yard to look out into instead of pavement.

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I didn’t have to beg Dave much to grill out last Sunday. He’s not as outdoorsy as I am, but even he has been spending as much time outside as I have lately.

I’ve been trying to do more food prep on Sundays now that I am working longer days, so while I was making salads-in-a-jar for work and pre-cooking rice for weeknight curry, I also whipped up a potato salad.

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Mayo-free potato salad is easy enough when you always have Greek yogurt on hand like I do.

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I used cubed, cooked red potatoes (skin-on), diced celery and red onion, plain Greek yogurt, herb mustard, some sauteed spinach, salt, pepper, and hot sauce.

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I topped the potato salad with sliced hard-boiled eggs and paprika.

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While Dave and I waited for the charcoal chimney to light up, we sat on our benches and enjoyed a cocktail.

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The kitties were definitely enjoying the sunshine, too.

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I’ve been keeping local meat in our chest freezer for occasions such as this.

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Bison burgers, beer, and baked beans.

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Oh, and buffalo sauce. And bleu cheese. I guess it was a very B-barbeque.

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We served our burgers on the homemade wheat rolls Dave helped me make. Pickles on the side, because a burger without pickles just isn’t quite the same.

I love summer. Have I mentioned that?

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