Today was a near-record hot day for March. No snow on the balcony for weeks.
It's dinner time and the solar-powered grill is heating up nicely. I'm the food prep expert (I like to chop stuff) and Jim handles the final cooking.
Sipping on the latest organic white wine from the nearby Niagara region, we relax after a long working day and start puttering around the kitchen.
Tonight's dinner is simple and tasty. Yesterday's finds from the local farmer market includes some brightly colored organic vegetables and fruits. I can hardly wait until we're into the prime growing season.
I'm testing a new millet recipe. Using heat-resistant grains is my latest cooking obsession. Our tiny herb garden by the balcony window will provide a fresh burst of flavours.
After dinner, we toss the vegetable and fruit scraps into the blue food container. I'll drop it off at our condo's community composter tomorrow.
Just another typical dinner in the year 2020.