Culinary therapy, pt. 2

This past Sunday, I invited one of my business partners over for a grilling session. It is the first time I've really had anyone over since the meltdown in June, and it's appropriate that it was him.

First off, his girlfriend has recently returned to Boston for job reasons, and they are splitting their time between the cities. Not exactly fun, but sometimes you do what you have to. Regardless, I know a thing or two about feeling at loose ends and not necessarily wanting to eat — one of our most important social activities — alone. Since the kid was spending an extra night with her mom, I was feeling a bit at loose ends too. The thing is I didn't want to go out or order in — or eat another frozen pizza or other pre-prepared meal. No. I wanted to reacquaint myself with the kitchen. And, second, we have some bizarre Boston connections.

The day before I had picked up spicy lamb sausage from Tuckahoe Farms at the South of the James Market, as well as some beautiful heirloom tomatoes and peaches. Kevin added corn, greek feta and a few good beers. Except for the salad, we threw everything on a perfectly searing grill. The corn was prepped with olive oil and coarse ground sea salt and black pepper. The peaches were prepped with balsamic and some fleur de sel.

I need to get better about taking pictures, like some of my fellow bloggers, however, because every part of the meal came off perfectly. Throw a good conversation into the bargain, and you have the beginning of a return to civility and sanity.