Atlanta is barely keeping the cold weather at bay and I decided to celebrate by leaving the oven off tonight and grilling EVERYTHING!
On the menu this evening:
garlic portobellos, bell pepper, onion, lemon tofu + easy salsa and guacamole
Portobellos and tofu:
Marinate in a dash of olive oil, hot sauce, 1 garlic clove, a bit of grated onion, grated lemon + 1/2 lemon’s juice, sliced green onion
Bell pepper + onions:
Dash with vegetable stock + salt and pepper
1 pint of grape tomatoes
6 sprigs of cilantro + stems
1/2 Vidalia onion
2 TBS apple cider vinegar
2 garlic cloves
juice and zest of 1 lemon
tea chili powder
1 very ripe guacamole
small amount of onion, grated (really for the onion-y liquid)
small garlic clove, minced
5 grape tomatoes, diced
3 sprigs cilantro + stems
juice of 1/2 lemon
salt and pepper
Put everything (save the sauces/condiments) on the grill: bell pepper, onion and tofu on a piece of aluminum foil on the hottest part of the grill; bared mushroom caps (convex side down) directly on the grill on a light-medium hot spot on the grill.
Close grill top and check often.
Mine took about 20 minutes.
I just noticed my photos look fuzzy. . . Winter’s warning?
Happy grilling, for now.
I’ve also decided to try to be thankful for the warm moments this fall and winter, rather than complaining about the cold.
I am thankful for standing in front of the grill, how quickly my car’s heat turns on, the ridiculous number of fuzzy socks I have, the idea of a hot tub, the rolling bubble of a winter soup, Christmas cider, the smell of cinnamon, ginger and lemon in an early morning hot tea, hands around a mug, puffy scarves that protect my neck, wearing the same pair of pants for two weeks (nothing sweats in the winter), added bed blankets, waking up in a cocoon with Gordon. . .