Let’s take some time to step away from the hot stove and oven. It is 90 degrees here. I am not willing to stand in a stifling kitchen to make dinner.
Unless I’m making Cincinnati chili to satisfy a severe craving. Sometimes you do what you have to do.
I am willing, however, to start dinner a few hours early. And by “start early,” I mean, “toss-some-steak-in-some-marinade-and-put-it-in-the-fridge-for-a-few-hours.”