Dorothy, I thought about all of the repairs and restoration work that R does around your houses as I worked on my grill. Keeping it in service means I'm not encouraging the BBQ grill makers to build any new ones on my account. It isn't pretty but it is well-designed, is cleaned up and ready to go. I'm doing a couple of upgrades - I'll put new castors on one side because the original ones are old and clunky. They're inexpensive at Lowe's. Meanwhile, I'm thinking that over the weekend I might spatchcock a chicken. I need to draw down the freezer contents also and there are two or three chickens buried in there.

On the COVID masking I've been wearing them in public all along. But lately if I'm talking to a small child I've got the trick of kind of holding my breath, popping my mask down and offering a big smile so they can see who I am before I put it back in place. This done from several feet away, of course, but it makes a world of difference to what a child understands about me.

I'm thinking about buying a leg of lamb (Costco has some nice sized ones). I always disassemble it by muscle pieces and freeze them in portion sizes. I've never thought of what to do with the bone itself, maybe I'll do some research on that. Anyway, the lamb can go into the freezer after a chicken comes out of. I realized I hadn't made some of my favorite lamb recipes for a long time. There is one that is seasoned lamb pieces, spinach, and pine nuts, served over rice with yogurt on top. The pine nuts cost the most of any ingredient, but they do freeze and I can buy them in bulk so get as much or as little as I want.