Last night's grilling:
- Grilled peppers tossed with grilled spring onions. Served with a lemon vinaigrette
- Grill-roasted asparagus also served with the lemon vinaigrette
- Hobo pack with potatoes, onions, garlic, piment d'espelette, salt, and pepper
- A ribeye on the bone, seasoned with salt, pepper, and coriander. Served with a "pesto" made from baerlauch, toasted almonds, and olive oil.