It was my youngest sons 20th birthday today. We started with grilled linguica as we killed time to get the coals hot. He grilled fresh steelhead and asparagus over the coals whilst I pan seared scallops that I drizzled with a Balsamic reduction on the stove top along with rice pilaf. Dessert was a cherry pie his GF made pitting fresh cherries and rolling them into a proper crust that took two days to get right. The meal, in its entirety, was nutz.
