Thunderheads and Grilled Romaine

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Thunderheads and Grilled Romaine

  • Rachel Brownlee

    As a freelance writer with a background in horticulture and sustainable agriculture, Rachel's intrest in food has, over time, become her primary artistic medium. An advocate of exploring the freedoms...

This afternoon's downpour delivered a wave of relief. Watching thunderheads build and surf north or south or any direction other than overhead for the last two (plus) weeks had created some angst.

The gardens were thirsty, which it seems, is a thread to the human psyche....and it's own thirst.

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It was the kind of display you can't help but stand still and watch, with the screen door propped open---big drops splashing your legs. Rain smells so good.

Once the clouds broke, it was time for a celebratory grill fire. And once the coals are hot and the meat has been adequately seared and infused with smoke, why not add the salad too?

Romaine is trusty because it can stand up to the heat. If you split a whole head in half and expose it to coals, your side can be as interesting as the main. Then lay it to rest on a serving slab (thank you Materia Designs), douse with dressing and shaved asiago or parmesan, chop and serve.

Rain and fire. 
 
A donation of the elements.