Mixed Grill

My Beloved is a guy who likes a lot of variety on his plate. Whenever there's a dish on a restaurant menu that has mixed flavors, such as a mixed seafood plate, I can count on him to order that. He will eat leftovers happily, but he usually likes them best after a different meal or two in between to increase the variety. You can imagine, then, that mixed grill is perfect for him.

I suppose a true mixed grill would have a lamb chop and perhaps some beef or liver/kidneys but this one made with just two kinds of sausages, one mild Italian sausage left over from making the spaghetti sauce and one lamb sausage that we scored at the farmer's market last week and froze, worked just fine for us.

We are grilling a lot these days, trying to make the most of the lovely fall weather we've been having. It's crisp in the mornings but mild in the afternoons and so sunny that there has literally not been a cloud in the sky. If it's too chilly at night, we move inside to grill on the Jennair - we're just grillin' fools these days. Mixed grillin' fools.