May 5th - Cinco De Mayo.

Tri-tip with grilled zuchinni and summer squash with peppercorn garlic roasted rustic italian bread.

The tri-tip was cooked medium, and since it was thick, some of the parts in the middle turned up medium rare with some of the parts near the ends were medium-well.

With the vegetables, we did the usual oil sprinkled and herbs de provence with some chardonnay-oak smoked salt. A few zuchinnis consisted of nothing more than smoked spanish paprika.

Bread on the top rack.

A little different, but good none-the-less.