when she gets home, I will be grilling a couple steaks basted with Yoshida Gourmet Sauce, and some portobello mushrooms slathered with extra-virgin olive oil and sprinkled with garlic powder. Also grilling some asparagus coated with olive oil and sprinkled with garlic powder.
Gary
Holy Cow! That's exactly what I had to eat last night, minus the Yoshida!
Grill all year, even in -7 degree
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Live: Korg PA4X/EV Everse 8s/Senn 935/K&M stand
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