Yes, summer comes late to the Pacific Northwest, but the other day, as I struggled to get out from under the 10-pound faux-fur blanket I sleep under during the winter, it occurred to me that this year's wait for summer is getting goddamn ridiculous. Frustrated, I grabbed last year's "Summer Grilling" issue of Cook's Illustrated from the kitchen and got back in bed to fantasize—perfect grilled corn, backyard-grilled pizza, secrets to spice rubs, potato salad...

Grilled meats (fatty steaks and pork ribs, to be specific) are never far from my thoughts, but I've been itching for all things grilled since I saw a Caesar salad made with grilled hearts of romaine on Gardening with Ciscoe a few weeks ago. Then last week, I was inspired by some grilled ears of corn at the Madison Market deli. Since the temperature outside was still a little low for my liking, I decided to keep the dream of summer grilling alive. Armed with my little All-Clad indoor grill pan (a key ingredient to cooking meat at home), I grilled a steak, some tomatoes, garlic, and corn, and built a salad Ciscoe Morris would be proud of. Now I cannot wait to take the action outside.