I didn’t plan anything for dinner Friday, so semi-last minute, Mark suggested we grill. We defrosted a couple of sausages and sliced a butternut squash.

I mixed olive and canola oil (because I hear olive oil is better for lower temp cooking and canola for higher temp cooking, so I mixed the two in hopes that the canola would temper the olive, I don’t know if it really works that way…) with salt, pepper and garlic, and let that sit around for about 30 minutes before brushing on the squash.

Our lease forbids charcoal grills so we got a gas grill when we moved. Mark usually does the grilling (as he did Friday night), so I can’t speak to ease of use, but I like how fast it is. Food doesn’t have that same smokey taste you get with charcoal, but it’s still cooked. And delicious!

We also had a salad of lettuce and a bunch of stuff we have in the fridge and pantry.

I mixed up a dressing which included olive oil, apple cider vinegar, mayo, garlic, oregano, thyme and pepper. We don’t usually get this elaborate but I was craving something different from the balsamic vinaigrette we usually make. I dressed the salad before serving, another thing we don’t usually do. I think this is the secret to a really good salad.