Day Three Hundred and Sixty - Tenderloin on the BBQ

Dear all,

Today we fired up the BBQ!!! The Weber is in business and I picked up some top notch steak tenderloin from Loblaws to celebrate!

Vince had popped over en route to a meeting, so we thought it would be the perfect opportunity to baptize the BBQ. Despite the fact that Vince had already eaten, he reassured us that he always makes room for steak.

Both the boys were pretty transfixed by the Weber in action. Here is a picture of the temperature gauge; apparently it managed to reach quite a phenomenal heat in a very short space of time ( it is a truly the King of BBQs).

We sprinkled the steaks with sea salt and pepper and threw them on the grill. They cooked in a very short space of time and smelt amazing; We were all extremely excited. I hadn't prepared anything else but Darren and Vince both agreed that 'all we need is steak' *yay*.

And here is a picture of the finished plate! It was AMAZING! So tender. The Weber is officially the hero of the hour!

It's going to be a great summer!

And in other news:

1. I was invited to join several of the artists from the Tremont and Bay School of art today for a 'pot luck'. I thought this would be a great opportunity to try something new so I decided to whip up a bowl of 'Tabouli'.

Everyone at the Tremont is extremely health conscious ( Darren looked on with *slight* disdain as I mixed in the various herbs [parsley and thyme] with the buckwheat cous cous grains).

I added some fresh tomato and spring onions to spruce up the salad as a generous slurp of olive oil.

I then added in a cup or so of hot water and immediately felt grave concern for what now resembled a bowl of pond water.

An hour or so in the fridge seemed to turn the dish around; the cous cous had absorbed all the water and as a result, had started to 'fluff up'. I felt happy that I could present it to the group ( and Darren was keen for me to take it away) and to my surprise, they greeted my tabouli salad with jubilation ( everyone at the Tremont likes tabouli; who'd have thought it!)