Feast your eyes on these beautiful shish kebabs as they cook on the grill. When we finished grocery shopping this morning, we came home and cut up a tri-tip (bottom sirloin) roast into chunks, removed the stems from some fresh mushrooms and put them in a marinade consisting of extra-virgin olive oil, balsamic vinegar, chopped rosemary leaves and minced garlic.
We also boiled up some red bliss potatoes, Brussels sprouts and diced acorn squash chunks. We only boiled them until the potatoes were just barely fork-tender. These were drained and set aside to cool.
While the vegetables were cooling and the meat marinated in the refrigerator for a couple of hours, we watched some football and visited with the family at a nearby eatery. We didn’t order any food, though, since nothing on their menu could possibly compete with what we were planning to have for dinner.
At the left, you can see the meat and veggies on the skewers before we put them on the grill. Notice the rich deep-brown color of the marinated beef and mushrooms.
Click on either picture to see a closer view.
On the side, Damsel prepared a pasta salad with orzo, cherry tomatoes, broccoli, olives and artichoke hearts. I have to tell you, this was a great meal – and certainly better than anything on the menu at the eatery where the family gathered.
The California State Court of Appeals announced today their decision to overturn one of the most restrictive gun bans in the country, following a legal battle by attorneys for the National Rifle Association (NRA) and a previous court order against the San Francisco Board of Supervisors. 
About two years ago, I 
OK – the break-in period is over and she still has the occasional round hang up halfway into the barrel – so I’m going to make an interim report (