Charcoal: Choice Cooking Fuel

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The aroma of carbon and ash begins as the material charres, creating to some a disagreeable but very necessary initial reaction. But this smell is not disagreeable to me, for it is the smell of the presence of friends who come and gather in the yard at my humble abode.

The smell speaks of temporary moments of younger days activities, current days hopes, laughing, drinking, smoking all while awaiting the large barbecue grill to heat the unheralded brittle, lightweight, black wood briquettes.

We grill steaks and we roast potatoes, we eat with our hands as if on safari and watch as the coals glow on. Mature conversation was the one dessert purposely unplanned for our summer evenings.

We drank bad wine and fine beer while watching the heat consume itself.

It died at last; we had time to burn.

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About glenn van nostrand

Spent some years making my way around the cities and states, working, learning about new food ideas and planting and eating my share. Making my points about rejecting the corporate take over of our food source to my opinions about the New York food scene. LASTLY: No matter the size of my living area, I am always growing herbs & vegetables and enjoy the nurturing experiences of the growth to the nutritional value it gives from the table. View all posts by glenn van nostrand

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