It’s not officially spring yet, but here in the high Sonaran desert, the weather patterns are close enough. I spent the morning pruning the citrus trees that were nearly destroyed by javelina last fall. Fortunately, it looks like there’s enough green wood left that the “orchard” consisting of one lemon tree and one orange tree may recover when spring and summer kick in.
We also cleaned out the spa and filled it up. Maybe by tomorrow, weather and tub temperature permitting, we may take a dip. 😀
Verna and I kicked off our spring barbecue season by putting an inch-and-a-half thick T-bone steak on the grill. Ten minutes per side over medium heat and this gorgeous choice steak was perfect. She got the tenderloin and I got the strip. Both were excellent when served with asparagus, savory roasted sweet potato chunks and sautéed mushrooms. Click on the image to enlarge.
