T MY HOUSE, I’ll have you know, barbecue season begins in late March, thank you very much, and is extinguished only in early November. And, actually (to use a meaty metaphor), I the shoulder season. When I offer my guests kebabs at Easter time, they are pleasantly surprised, and typically delighted, to serenade the holiday with cubes of grilled meat (lamb, usually. Rabbit feels a bit on the nose). When Halloween hits, I wheel out my toasted marshmallows, and it’s a joyous festive treat! But midsummer barbecues? I can feel my stress levels rising just thinking about them…
