Or as Al Gore would say "The planet is having a fever"
I say bring it on.
Three degrees feels positively balmy after the ungodly temps we have been getting around here.
24 hours of slop, rain, and rising temps brought down the snowbanks a bit and left a mess of ice. Perfect time for a bit of grilling.
So I fired up the hibachi. The torch is the best way to do this and no need for charcoal starter fluid to make your food taste funny.
After about 8 minutes coals are going strong so I pull the chimney off, spread the coals and let the grill and hibachi heat up well, and the coals get a good glow going.
Pound and a third of oiled and salted swordfish and the last of this summers cherry tomatoes go on.
Flip them over after about 4 minutes and let them rip for an other 3 minutes
Serve with rice and a side salad. Nothing like some mid winter grilling. Yes the price on the swordfish is not cheap at 11 $ a pound, but it is far cheaper than going out to a restaurant as you would drop 65$ for a meal for two like this around these parts.