Hooray! Labor Day! No working! All play!

So this weekend we broke out the grill for the first time this summer. Now we're clearly going to want to grill every weekend for the duration of fall. Oh well. We live in California, where fall = summer = spring = winter anyway.


We decided to grill several ears of corn, a thickly sliced red onion, some garden scallions, and sourdough buns, all brushed liberally with melted butter mixed with lemon juice, paprika, and cayenne. For the burger component, I defrosted one of my lamb burgers and John got himself a vegetarian chik patty.


Look at our gigantic scallions! Three feet tall and counting. They were the true bumper crop so far this year (but just wait--the tomatoes are about to start ripening in droves). We cut off the greens and saved them for future application. I have a sneaky plan for making scallion salt with some of them.


Hooray! Tasty treats!

John displays the delicious post-grill booty.


TIME FOR EATING.

The corn was definitely the highlight of the day. I can't remember the last time I ate corn off the cob at all, let alone from the grill. It may have been when we last lived in Michigan--so that's, what, eight years ago? Eight years with no blistered spicy lemony grilled corn is not acceptable! We definitely need to remedy this. See above re: grilling all fall.


It turned out to be impossible to just eat an entire grilled scallion. That's ok, though--it means we have a big container full of grilled scallion (and also one leftover ear of charred corn) in the fridge, ready to be cut up and used in other applications. Let's just say there may be some truly excellent scrambled eggs in our future.