We usually grill year-round, but it seems we’ve been out of propane for a really long time.  I rectified that situation, today.

The weather is screaming for outdoor cooking, it’s officially daylight savings time… Time to do it.

Tonight was bone-in chicken breasts marinated in a bit of sofrito sauce, and then grilled to perfection.  The potatoes were drizzled in olive oil, garlic, salt, pepper, and paprika, and then thrown on the grill in a grill-vegetable pan.  The frozen brussel’s sprouts were glazed with a bit of champagne mustard.

Quick, easy, and clean-up was a snap.  It’s amazing how few pots and pans I go through once we start cooking outside in earnest.

To celebrate – I baked a cake!  Coconut spice…

The concept came from Bon Appetit, but – as with all things, I changed it around a bit.  Here’s their recipe.


I added coconut, cinnamon, allspice, and mace to the cake and made a coconut rum buttercream icing.

It came out pretty good…