Food in due season

The days are getting cooler and the nights longer, but if you have the space to grill, you should still make a go of it. Do you know how special it is to have that opportunity?

I love my little SRO, don’t get me wrong. Low rent; less space to clean; continuous pressure to control my hoarding and shopaholism; and extremely easy to keep warm or cool as the weather demands. The bathrooms are cleaned by staff, and the toilet paper is free. I’m as snug as a bug in a rug.

However, the main body of my place still is only eight and a half feet by ten feet. There is a little hallway about three by seven feet, and of course that is a major addition to the room, but it all is, as I just said, a rather snug little nest, given that a studio of three hundred square feet is generally considered a micro-apartment.

This matters because I enjoy grilled food. Grilling has its downsides, I know. Wikipedia informs me that “cooking beef, pork, poultry, and fish at high temperatures can lead to the formation of heterocyclic amines, benzopyrenes, and polycyclic aromatic hydrocarbons, which are carcinogens.”

But I like that flavor, don’t you?

My workplace cafeteria has a grill. The diner across the street has a grill. But the results are more burnt than grilled. And I can’t play with the flavors and cooking time myself.

I have wistfully perused the websites of grilling fanatics, like the owners of Big Green Eggs, and the students of Barbecue University. I thought about getting the ingenious Son of Hibachi but can’t use it in any of the nearby parks.

I have read the recipes and envisioned what I would do with all the various marinades and rubs in their multifarious flavors, trying out pizza and desserts, chowing down on skewered veggies. Though the adventures in food were in my imagination only, I gave into full rampant gluttony. There’s a reason why foodies refer to “food porn.” Gotta be careful about that.

Take from me the greediness of the belly, and let not the lusts of the flesh take hold of me, and give me not over to a shameless and foolish mind.

My appetite was set on fire, so to speak, to read that there are indoor grills. (Don’t roll your eyes! I live under a rock, so I didn’t know.) Foreman grills — too much like a panini press. But real one-sided grills like this one! Thirteen inches! So small! And affordable! Even small enough to wash (if with difficulty) in my bar sink!
Maxi-Matic Elite Cuisine

Put it together with expert Steven Raichlen’s book on indoor grilling, and I would be all set! Curry-grilled lamb kebabs with hot pineapple on the side, here I come!
Raichlen's Indoor Grilling
Then I thought about it some more. Oops. Grilling creates some odors, to put it mildly. It’s the same source as the luscious flavors. But you know how it smells when you fry hamburgers for supper, clean up, then go into the kitchen late at night? Did I want that smell getting into my closet? Even with the windows open, my place is just too small.

So I must turn away. With regret. Gluttony is both wrong and unhealthy, but our appetite for food is also a good thing.

These all look to you
to give them their food in due season;
when you give to them, they gather it up;
when you open your hand, they are filled with good things.

So if you have more space than I do, won’t you go and grill something delicious soon, before the wind sets in and the snow sweeps down?

For everything created by God is good, and nothing is to be rejected, provided it is received with thanksgiving.

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