It took long enough...

...but it's finally Friday!

I went home at lunch, fully expecting to see them cutting down my big tree. But nobody was there and the guy next door's truck is gone. Hmmm...

I cut off the long stems and the corn silk of five Michigan-grown sweet corn ears (finally, a locavore!) and put them in my stock pot, and filled it up from the tap. I topped that with a heavy soup dish to hold them under the water.

Jake invited me over after work for pizza and beer, but I told him I couldn't come as they were cutting the tree down and I had to be here to pay them (Damn! That sounded good, too!) But two things were weird when I got home: one, I had no mail (that rarely happens - did he just not come yet?) and, two, nobody was here cutting my tree! Now, I'm a little ticked!

I changed clothes after treating the cats. I went out back to check on the soil conditions in the raised bed garden (there was a 30% chance of rain today, but I don't trust it - it ain't gonna rain!) However, the garden is still damp, so I won't worry about it now. The temperature is dropping rapidly, BTW. I opened the kitchen and my bedroom windows when it got below 70 degrees.

I did water the Topsy-turvy planter. I would point out that, while it may just be the tomato variety (it's the one "cherry tomato" I planted), but the Topsy-turvy plant has the only blossoms so far.

Back inside, I brushed the thawed out one-inch thick Porterhouse steak with olive oil on both sides. I also cut the thick fat down to the meat on one side every one inch (this keeps it from shrinking when cooked). Then I added salt, pepper and chopped Rosemary to each side. I let it come up to room temperature while I fired up the lump charcoal (at least 30 minutes, BTW).

When the coals were ready, I set up the grille. I cleaned the grates and then oiled them. First I cooked five bratwurst (for later dinners)

BTW, the temperature is dropping like a rock. At 6:30 PM, it's 64 degrees!

Next I put the sweet corn on and grilled (turning) for about 20 minutes. When all the sides were charred I moved them off to the cool side to finish. Finally I put on the steak.

I cooked it four minutes per side, with the cover closed. When it was done I let it rest for a bit while I shucked the corn.

I plated my food and went in to watch some taped TV, waiting for the Friday night fights and then bed time.

BTW, the steak was excellent and the sweet corn superb...