My grandfather made this salad, which the camera’s white balance made look like a cookbook photo from the 70s. All the better.

Karl and I enjoying the first spring meal on the porch: Couscous salad with grilled veggies.

And, for memorial day weekend, some real meat. Bacon-wrapped pork loin with a black olive chutney, balsamic-glased grilled pears, and some broccoli rabe that we threw in under the coals. This was all from Let The Flames Begin, which so far has taught me a lot about grilling.

Kombucha Update! The kombucha turned out well and I have gone on to make two more batches. It gets a little vinegary if you let it brew for too long, but when you drink it at the right time, it is delicious. It tastes like the juice of a yet undiscovered tropical fruit.