Last Easter pics. Roasted variegated carrots (toss in olive oil, salt and pepper, roast at 425 for 20 minutes) very easy, very pretty, very springtime.
And I got to break out our new grill for a party for the first time, and it worked really well! I had done some cooking in advance, but with the grill up on our back deck, I could just step out, turn it on to let it preheat, step back in, prep the salmon and asparagus (olive oil, salt, pepper), take them out, grill while chatting with people, serve.
I also did some chicken thighs (both plain and tikka), just to fill out the corners; I thought it would be good for making sure the kids got enough to eat.
LOVE the plumbed-in gas grill (belated gift for Kevin’s 50th birthday from me and his parents, though I admit, it’s at least as much a gift for me). No more hauling propane tanks, hooray!
Maybe eventually I’ll experiment with charcoal in a tray, or wood, but I’m really glad we went with this kind of grill, because I just have no time to futz with building a charcoal, etc. fire while I’m in party mode.
Thanks again to everyone who weighed in on my grill-buying decision last fall, even if I didn’t end up taking your suggestions. Sorry, Matt! 
