With a gas grill, a hot plate, and an extra plug-in convection oven, we were set. And you know what? It came together rather smoothly and I'm pretty sure my mom and I had quite the time bopping around the spacious new "kitchen."
I'm just going to go ahead and let the pictures do most of the talking.
Sautéing the fennel and onions on the grill.
Potato-fennel gratin all ready to go into the oven.
Gratins bubbling away in oven.
Balsamic Reduction infused with rosemary and smashed garlic cloves.
Rub for the butterflied leg of lamb: garlic, rosemary, SALT, pepper, olive oil.
Lamb and asparagus grilling.
A glass or Rosé stirred with a sprig of rosemary.
My overfilled plate.
Russian Cream with Raspberry Sauce (the picture does not do this justice).
I don't know what else to say other than toot, toot. Everything came out better than it ever has in years past. And maybe it was because we knew that it had been a feat. But I don't even think that's why.
Just goes to show that where there's a will (determined food lovers) there is, and will always be, a spectacularly yummy way.