But it did.
For those who are wondering, that’s a big ol’ slab of dead Alberta cow; some asparagus spears brushed with olive oil and minced garlic; and, on the top rack, a tray of grilled veggies brushed with a homemade Greek vinaigrette (some goat cheese was crumbled over the veggies after grilling).
Oh, and of course a half-litre bottle of Fuller’s ESB.
I’ve missed you, grilling weather.