This Saturday I was neck-deep in editing a proposal for my latest historical romance (a Waterloo story!) to send to my editor, so I didn't go as elaborate with the cooking as last week. I did, however, try out our brand new grill, just installed on our brand new deck. I combined a couple of suggestions from Mark Bittman's How to Cook Everything and marinated some boneless, skinless chicken breasts in sesame oil, soy sauce, and lime juice, then threw them on the grill. They came out looking like this:
Tasted almost as good as they looked, too, served with leftover rice from Friday's Thai take-out and broccoli and green beans cooked (and, frankly, slightly burned) in a grill basket.
I could get addicted to this grill business. At least for a simple cut of meat like this, it's so quick and easy, and easier to clean up than the same recipe broiled or sauteed.