The Time Sink

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We're back from a day trip to Yosemite today. Photos and stories as the week progresses...

Okay, I've seen bighorn sheep have more trouble climbing rocks than Brad... Yep, yesterday he and I ended up here and there taking photos on the side of a mountain where the rock climbers were learning their skills. ...and I led the way when we were over at the lower falls and took him on a tour off the beaten path a bit. Hmmm... Well, wet and muddy, but we got some great 'mist' photos!

The evenings this week have been tied up with cleaning and prep: we're hosting the annual Father's Day get together again this year. That translates into having things presentable inside (with two boys?) and ready to cook outside...

Let's see... Forty pounds of lump mesquite, twenty pounds of tri-tip (untrimmed), rub (two, one for the light duty eaters and one for the hard core types), time...

Oh, yeah: a couple of bags of salad, some garlic bread (to cook on the smoker while the meat 'rests')...

Hmmm... Dos cervezas (no mas, Officer!), some hard rocking blues (Tinsley Ellis, "Live-Highwayman" to have playing while I rest between feeding the firebox... Yep, I think I'm ready!

How did it go? Pretty darned well. I got up around 0515 (first light tends to wake me up on cooking or camping days), and I had the meat on the grill by 0600. I pulled it off around 1300 and let it rest for nearly an hour (a timing thing with the rest of the meal). While Shelley mixed the salad I fired up the Weber and cooked garlic bread slices. With the salad and watermelon, the only thing Shelley had to fire the stove up for was to cook the pasta for the pasta salad. ...but since that was a cold dish she was able to do that earlier.

...and the boys got their 'treat': after the tri-tip was cooking I started some sausage patties in a cast iron pan on the cooking plate on top of the firebox. That and some sourdough bread made for a good breakfast for all four of us a few hours later...

Happy Father's Day to the fathers out there! I'm spending the day relaxing and recovering from yesterday's events. The temp on the grill wasn't all that much more than the ambient: when I brought the garlic bread in I noticed the outside temp was 99.9. That's close enough for me...

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"Any sufficiently advanced technology is
indistinguishable from magic."
Arthur C. Clarke, "Technology and the Future"

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