every season is BBQ season

i don't even want to talk about how long it's been, ok? let's just move on...


at work i'm currently working on a project that has me looking at food and food related things a lot. after a 3 hour meeting of looking at foody things, i decided that i needed to make a lovely dinner. SOOOO... i gathered up my best friend (who also happens to live in my condo building... not a mistake) went to the grocery store after work, and made a menu (in my head).

we had baseball after work (lost) so it had to be a late dinner. i decided on: lamb, asparagus and stuffed mushrooms.

i had to prepare up in my condo before taking everything down to the BBQs.

first thing was first, cut any gross ends off the asparagus.



then i tossed the asparagus into a dish-aroni, drizzled some olive oil and balsamic vinegar on it, sprinkled some salt and pepper, then tossed it like nobody's business.



instead of buying the pre-packaged mushrooms and opted for choosing them by hand, that way i could pick the big mothers. i bought some crumbled traditional blue cheese and threw it in a bowl and mixed in some margarine (about 2 tablespoons), parsley (a big sprinkle) and minced garlic (one clove). mmm, blue cheesy.



then i just spooned that stuff right into the little mushroom bowls. easy peasy.



last, but certainly not least, was the laaaaamb. i love lamb.
i drizzled a little olive oil on each side, a little s&p and some rosemary... hey check out my spice rack. sure, i may have gotten it from value village, but don't worry, i cleaned it very throroughly.... many times.





DOWN TO THE BBQ!!!

lamb took the stage first, and their performance was legendary.



mushrooms were gonna go this route...



but then my camera died, the iPhone took over, and in the end they went this route...



i took the lamb off and covered it with tin foil for a bit so it could soak back in all its yummy juices...



the asparagus went straight on the BBQ, rolled it around every few minutes until it was how i thought i wanted it (very scientific).



i put a small baguette on the top shelf of the BBQ to toast it up and bit, cut the sucker up and plated it! please note the lovely styrofoam plates (not allowed glass on the patio).






hopefully this work project will keep me inspired to share my cooking with anyone who cares enough to read it; and right now, that's you! so thanks for that ;)