Kalmia wrote:
>
> On Jul 31, 8:22 pm, Arri London > wrote:
> > White corn on the cob, which I rarely grill. White corn just doesn't
> > have much flavour to it. Served with a mayonnaise, tarted up with fresh
> > garlic, lime juice, sweet chile flakes and salt. Sort of Mexican style
> > but minus the cheese.
> >
> > Bison burgers, previously made and frozen by me. On toasted rolls with a
> > sprinkle of Worcester(shire) sauce plus tomato, onion and cucumber on
> > top.
> >
> > Dark chocolate for dessert.
> >
> > And you?
>
> That was a pretty fussed over lunch!! I made do with a cold meatball
> sandwich.
> I'll have to try your mayo blend - sounds good.

No fuss. The mayo sauce made while the corn grilled. Bison burgers took
a few minutes to grill; didn't even thaw them through cos we like them
rare. The salad vegs are usually ready around here a few times per week.
Whole effort took less than one hour. Average for Sunday lunch, but done
on Saturday instead.