I put in 6 straight hours of hard mental labour. Horrible Covid business stuff, but I had some cooking to look forward to.

Tuna steaks will be my 1st BBQ of the year.

I was happy to start by choosing the wine.I love being in the Meyer Vineyards club and having a great selection of exceptional Pinot Noir always available.Tonight I’m self soothing with 2017 Micro Cuvée from the McLean Creek Vineyard. I love being able to drink from the same vines year after year.

I made had some balsamic vinaigrette and I’ve mashed in some roasted garlic to baste the tuna. Scavenged a few potatoes from the bin. They might need a fair amount of butter.

The tuna turned out delicious.