A few days ago, Mark grilled the cornbread in a cake pan. It was so tender.
Tonight, I roasted carrots and beets in a foil “pan,” and fried bacon, kale, and peas in an iron skillet — both on the grill.
The beets, kale, and peas were from our garden. These peas produced for so long… not a lot at any one time, but some of the plants are still making new pods. I’ll plant more next year for sure.
I should have cut the beets and carrots smaller — the smallest pieces cooked through but the largest were still crispy in the middle.