Successful grilling?

Anyone who has followed this blog knows that when we grill, serious misadventures follow, to the point where we doubt our successful grilling endeavors because they feel *too easy.*

When your NOT trying to keep a fire lit in a windstorm or seeking shelter in the middle of heavy rain, it seems overly easy to light the grill, put food on the grill and voilà dinner... Too damn easy.

Today I took a head of cauliflower, brushed it with extra virgin olive oil and sprinkled it with sea salt and cut it into large chunks to layer in the grill basket.

I put those on the preheated grill for 15 minutes and they began to turn nicely brown. I flipped them and put some bratwursts beside them for about five minutes. I have them in another basket, so I flipped them and put them under the cauliflower.

In a few more minutes, we should have a meal.

Bratwurst, sweet potato fries & pesto toast

Tonight was another rush home after day camp kind of day.

I got a loaf of my honey oat bread from the freezer. Once that thawed, I sliced and slathered with butter and coated with a generous layer of yesterday's pesto. I toasted these in the oven while the sweet potato waffle fries cooked.

Then I sprinkled them with the six Italian cheese blend from Target. And toasted some more.

I fried up some bratwursts and we ate the meat on the pesto toast as open-faced sandwiches.

Brats with broccoli and cheese

So, as I may or may not have mentioned last week, I received several packs of bratwursts. Today for lunch I thought I'd heat the brats and make some nice crispy hash browns, some leftover broccoli in cheese sauce and a side of Dole Southwest Salad.

But instead of my hashbrown pan, I used my Le Creuset skillet and I don't know if it got too hot too fast or not enough oil, but my hashbrowns were a soggy mess but not greasy. The crispy ones adhered solidly to the pan.

To compensate, I poured the broccoli in cheese sauce on top, heated, and served it like sauerkraut on top of the brats. I loved it.