Ever since taking Spring’s leap forward time change, the extra hour of sun has me looking for just about any reason to step outside and marvel at the shining quality of our new and improved daylight. I take impromptu walks to the coffee shop for a mid-day pick-me-up and then go the long way home so I can snatch a few more minutes to admire the beautiful light as it clings to the edges of neighbors’ trees.
Yeah. I’m odd that way.
But just when I started to wonder if I was the only one who was looking for a reason to spend a little extra time outside, I began to notice the smell of backyard barbecues floating through the entire stretch of my neighborhood.
Relief swept over me. Thank goodness! I’m not the only one feeling the need to enjoy the outdoors. It’s Spring! It’s grilling time.
Thanks to the generous people at Kingsford*, I’m prepared (and certified!) for the beginning of barbecue season. Last weekend the Kingsford team invited a handful of journalists, food bloggers, and recipe developers like myself to Las Vegas to study the art of BBQ and grilling trends at their annual Kingsford University event. And when the whole thing was over, they even gave me a certificate of proof that I graduated from their grill school.
