Maggie's Farm

Daughters and I are grilling lunch today for 3 moms in the family. Gave birth so God bless 'em.

Grilled things: eggplant, mixed-colored bell peppers, yellow squash, onions, portobello mushrooms, asparagus. Marinate with oil & vinegar, garlic, and herbs, salt and pepper and toss em on the fire. I use very large chunks or slices. That's Italian, or really more like Sicilian. To keep it traditional, I always throw some wood on top of the charcoal. I close the grill top so they cook before they burn, but I do like them a bit burnt.

London Broil, rare. My new Victorinox serrated meat knife can slice this thin enough to eat happily. 1/4-inch-or- less slices. Otherwise, I find London Broil inedible, meat-flavored chewing gum.

Mixed salad with walnuts and dried cranberries.

Mixed berries with creme fraiche (or sour cream, no difference really) for dessert

Prosecca, bubbly water, beer, Rioja