As the weather has finally stabilized (as much as it can in Michigan,) the planned cours des operations at Burnlab base camp for the rest of the summer is grilling almost every day. To kick off the season, tonight's menu started with caprese salad and smoked trout, followed by grilled asparagus and sweet corn brushed in olive oil and balsamic vinegar with sea salt, and seared (read: bloody) petite lamb chops marinated in truffle oil, garlic and crushed black pepper, topped with a dab of horseradish under a slice of sharp Stilton, and served with a nice Chianti... of course.

I'd write more about DEMF activities, but we're slipping into food coma for evening here...

The world would be a much happier place if everyone consumed more raw meat and good wine.

On a separate note, huge thanks to Jason and Gregory and all of our friends in Toronto for a fun-filled weekend. To save embarrassment, I won't post a link to the photos (but they are floating around on the internets for those willing to dig. tag: OMG RAVERZ)