• Dianne Burckhardt

Whatever Wednesday: Ready for Summer!



Hello, Posse!


I hope you are all happy and healthy this fine Wednesday. Sorry, this is a little late tonight. To be honest, I had no idea what to write in this one. As I sat wrapped in a two sweaters, guzzling hot tea, trying to warm up, feeling like I was literally freezing my back end off, I started dreaming of Summer. The weather has gone from freezing winter snows, to warm somewhat Spring weather, back to cold,rainy days again. I am so ready for a full week of bright sunny days!


I have always hated the cold and even sleep with an electric blanket year round. When I say I hate cold, I mean it! I want to sit on the patio under the big umbrella and enjoy a nice iced tea on a hot day while listening to the wind in the trees. I want my husband to fire up the grill and make dinner for us. I want to have to worry more about mosquito bites than frostbite!


(If you do not read German, this states: Grill Master Pedro. The Man. The Myth. The Legend.)


To start to get myself in the right frame of mind for warmer weather to come, I thought a blog about BBQing would be good. One of my favorite things about summer is watching my husband man the grill, and not just because it means I don't have to cook. He is a darn good cook too! I even bought him a few things for his birthday last month in preparation for BBQ season to start, a personalized apron and kevlar fire gloves. We are set!


I am a vegetarian and have been for about 14 years, but my husband is not. While he does eat a lot less meat since marrying me, he is definitely a carnivore and I doubt that will ever change. I would say he not only likes meat, he is a consisour of different cuts and cooking methods. Even when I still ate meat, I never got into it the way he does.


Pedro's favorite cut is a tomahawk steak. If you are not familiar with that, it is basically a beef ribeye steak that is still attached to the rib bone making it resemble a tomahawk shape. The bone is "French trimmed", meaning the bone that sticks out past the meat of the ribeye is cleaned of all meat and fat to make it look like a handle.

I am sure many people are wondering how a vegetarian and an avid carnivore can co-exist. It is actually pretty easy. We respect each other's right to live our lives as we choose. I do not cook meat for him, usually. Mostly because he is very particular about how he likes it done and just prefers to cook it himself. Plus, he said something not long ago that just illustrated why I love him so much and how we can get along so well.


I made a comment about buying a "cheap" cut of meat to try cooking it for him he if really wanted me learn to to cook steak for him how he likes it. He told me there was no need for me to learn to cook steak for him. He knows how much it bothers me to cook "critters" (as I refer to meat) and we can just keep doing as we have, I cook everything else and he cooks his own steak. Then he looked me dead in the eye and added, "Besides, there is no such thing as a cheap cut of meat. They all cost a life." I tell you, if I wasn't already married to him, I would have proposed to him right then and there!


If you would like to learn how to cook the perfect Tomahawk steak on the grill, check out JessPryles.com's How to Cook a Tomahawk Steak. (<--- click to go)


She gives you great step by step directions to get the best flavor out of this particular cut. Considering how much a well aged Tomahawk steak can cost, you do not want to over cook it.


So let's hope the weather turns warm here very soon and we can all start firing up those grills. Until then, think warm thoughts, posse. Remember, if you are stuck in side with nasty weather battering your door, nothing goes better with a hot beverage and a warm blanket than a good book. Be sure to check out this Friday's blog for another sneak peek of Into the West: Last Showdown, coming soon (come hell or high water!)


Enjoy!

Dianne



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