It’s only March, but the weather has been so nice lately around here that grilling season has started early. But then, we know a few people who live for grilling so much that I’m pretty sure they use their grills even during the winter. Anyway, we were invited to Ryan’s dad’s house for an Easter barbecue (or is it barbeque? According to Firefox’s spell-check, it’s with a “c”). We took some Yves brats with us, nicely wrapped in their own foil packet to avoid any greasiness they might encounter on the grill. In addition to that, we took some foil packets of some veggies that I put together: asparagus stalks, mushrooms, yellow squash, zucchini, and green bell pepper along with some olive oil sprayed on them and dried basil, pepper, and sea salt sprinkled on top. They look delicious, so of course I forgot to take a picture. I did get a picture of the fruit salad though, which we are taking to share with everyone:

Fruit Salad

You probably can tell, but just so you know, it has one whole pineapple, one pound of strawberries, probably about 3/4 of a pound each of green grapes and red grapes, and two whole kiwis. We also bought some bananas to take too. I know people don’t typically go to barbecues for the fruit, but I will use any excuse I can to have a delicious fruit salad!


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