The days are starting to get hotter here; yesterday we turned on our air
conditioning for the first time this year. We didn't feel like anything
heavy, but a few days ago Lin had marinated and grilled some ineffably
tender and tasty sirloin steaks.

I brought the steaks to room temperature, cored and cut some tomatoes into
wedges, cut the last of our Easter eggs into wedges, cut the kernels off two
cobs of corn, and tore up a head of leaf lettuce. The lettuce and corn were
tossed together, then the eggs, tomatoes, and steak slices were prettily
arranged on top.

The dressing was made from lemon juice, yuzu-flavored vinegar, a bit of
sugar, a clove of garlic crushed with salt, a tablespoon of heavy cream,
celery seed, and chopped dried rosemary.

Somewhat oddly, the garlic failed to register. I'm sure that if I'd used
*two* cloves of garlic it would have been overpowering. The dressing was
good even with the undetectable garlic. I thought about adding mustard, but
didn't do it.

Bob