For the regular followers of the blog, you'll know that food is a big thing in our house. And season transitions are probably the most exciting time. That means soup in the fall, and bbq in the spring! As mentioned in the previous post, we tested out some grilled apples and peaches on the big Sunday dinner, and on Tuesday Dad and Taylor honed the recipe.
The burgers were put on next, while the onions and zucchini were moved around to accommodate.
True barbeque masters, they are. And I held up the documentation end of things.