Barbecue

A rare coincidence of a fine weather forecast and the full family in residence led to the first barbecue in a couple of years, and after some maintenance and cleaning the rickety old appliance was wheeled out, filled with charcoal briquettes, spread liberally with old lighting gel, and ignited, and ignited, and ignited, until (getting impatient and hungry) I reverted to the old fashioned but effective rolled up newspaper and wood kindling to get the charcoal going; soon enough the coals were turning grey and giving off a fierce heat sufficient to burn a neglected sausage in a couple of minutes, but with care nicely cooked off minute steaks, burgers, Chinese chicken thighs and garlic chicken wings, appreciatively consumed with the bread, potatoes, coleslaw and salad.