The weather in these parts is gorgeous—too gorgeous to stay inside. Katherine and I fired up the charcoal grill and cooked chicken thighs and corn on the cob. We ate it with rice, spaghetti squash (pictured), and soft rolls. This evening, when we recover from the repast, we top it off with freshly baked cherry turnovers. It don't get no better, my friends. What do you like to grill?
Food
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Keith Burgess-Jackson, J.D., Ph.D. 