by Ben Miller
Gorgeous weekend weather and a later sunset thanks to the start of daylight savings time made for a perfect chance for the inaugural grill of 2009. Two salmon fillets with a mustard sauce (2 tablespoons sugar and dried mustard plus two teaspoons of water mixed together) and grilled vegetables later, I’m officially ready for spring.
Anyone else in the area use the warm weather as an excuse for breaking out the charcoal?*
*Or propane, if that’s your thing.