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Today I made some salmoriglio sauce (very heavy on thyme compared to the classic recipe) to go with a sirloin tip roast that I will grill. The roast has been rubbed with kosher salt and freshly ground black pepper and sat in the fridge for a couple of hours. It is warming up right now. And I have mesquite wood chips soaking as we speak for a bit of smoke.

As a side I am making linguine with capers, bread crumbs, flat leaf parsley, and lemon juice. The salad course is fresh mozzarella on slices of beefsteak tomatoes and basil leaves drizzled with olive oil. The tomatoes at the local grocery were too hard to resist today. In the Deep South we don't get such tomatoes that often. The ones I got reminded me of my youth in Chicago when we could get awesome beefsteak tomatoes.

The children will have "meat" (the roast without the sauce) and micro-waved mashed potatoes. There will be plenty of the good stuff if the children are so inclined and I would be overjoyed if they gave any of it a taste.