There was nary a cloud in the sky today, a pleasant breeze, and a high of around 70 degrees. By any measure it’s clear that spring is here, and it was time to get our new grill up and running. We decided to start out simply enough by grilling a couple chicken breasts. That by itself would be pretty boring for a blog post, so we decided to spice things up. We served our chicken on a whole grain roll that was toasted on the grill, and with homemade chipotle ketchup and melted cheddar “cheese” (parve vegan cheddar style slices from Daiya). The chipotle ketchup was a simple mixture of regular ketchup with blended chipotle peppers in adobo sauce added in, along with some salt and black pepper. On the side we served some old bay seasoned potato chips that we made by slicing a potato on a mandolin, tossing with EVOO and old bay, and baking at 400 degrees for about 15 minutes. All in all, a nice tasty dinner that we were able to enjoy outside it beautiful weather.