Saturday night was a beautiful 27 degrees Fahrenheit. The sun was still over the horizon at 5:30. There was a new moon. I decided it was a perfect night to dust off the snow, remove the cover, and say hello to my old, dear, beautiful blue friend, the Vermont Castings Grill. Two beautiful T-Bone steaks told me this was the right decision. And I haven't even lost my touch. They came out beautifully medium-rare. I seasoned them so liberally, even Tom Colicchio would have been hard pressed to find anything wrong with these steaks. I even made pretty grill marks on them.
For a vegetable, I tried a new Blue Cheese-Walnut Green Beans recipe. I will absolutely make those again. I didn't have a whole pound of green beans, but did put in the full amount of blue cheese and walnuts. Turns out you can have a little too much of a good thing. Balance is important.
