It’s just before Christmas, and rack of lamb is perfect for the season. My parents brought home a rack for me to grill for them. I tried the sous vide method, adding garlic and herbs at the beginning of the cooking process. It happened that I also had to go…
A lot of friends came over to share garden produce. I made some lamb kebabs along with grilled vegetables from our garden, including eggplant, zucchini, tomatoes, and onions. Some of the fresh herbs were also picked from our yard—rosemary, thyme, oregano, and bay leaves.
Over Christmas break, we went to San Simeon and toured the Hearst Castle. There, I had picked up a brochure for their grass-fed beef, and because of the special deal, I ordered some tri-tip. Even though it’s January, the weather is perfect, and we had a barbeque. We grilled asparagus,…
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