I couldn’t be happier that spring is finally here, or will be, officially, on Sunday. I live on a dead-end street with little traffic, and I’ve carved out a wonderful mile-long walking path that takes me about 15 minutes to complete.
During my walking time each day, I’ve noticed the change in seasons and enjoyed every minute of it. I’ve watched trees go from bare to budding and birds go from searching for food through winter snows to now looking for nesting items and places. The world is once again coming alive.
And so is our charcoal grill. In previous years, we’ve used it even in cold weather, but this year we’ve forgone the wonderful taste of charcoaled food in favor of staying warm and using our countertop electric grill instead.
Lately when I’ve fired up the grill, though, it hasn’t been for steaks and burgers. I’ve managed to bring my cholesterol level down about 60 points over the past 18 months, thanks to a diet that includes a lot of fish.
I didn’t grow up eating much fish. Momma and Daddy simply weren’t fond of fish, so neither was I until my tastes changed a few years ago and I realized just how good it is for you and how truly flavorful it can be.