Sirloin Tip Steak, Greek Potatoes, and Asparagus wrapped in Prosciutto

The grey skies have turned into a downpour but the steak was rubbed - simple coarse ground black pepper and a sprinkling of Mrs Dash - yesterday and is at its prime eating potential. "I don't know about bbq'ing in the rain," says Raul.

"We can always just broil it," says Drew.

"That would be wrong on so many levels," insists Raul. But upon venturing out onto the balcony he reconsiders. "There's a lake on the bbq side of the balcony. We may have to broil after all."

Drew investigates and then commiserates on the terrifying quarter inch deep and maybe a foot square puddle. "We'd better broil. I wouldn't want you to drown. Or I could run over the dollar store, I have been out twice already in the rain with the dog, and get a pair of water wings. Or are you afraid of melting?"

"I'll wear a raincoat," compromises Raul. Dinner is early today because Drew has a reading in the early evening so there isn't time to wait for the skies to clear or the balcony flood to recede.

The asparagus is blanched for five minutes before being dunked in cold water to stop the cooking. It is wrapped in prosciutto (that Drew ran over to Food Basics - in the rain - to pick up, along with more photogenic hamburger buns just in case the steak is postponed again) and is ready for bbq'ing.

The Greek potatoes have been in the oven for four and a half hours. "You can never cook them too long," insists Raul. "Best to have them soft and flavourful on the inside, crunchy on the outside." The recipe Raul favours can be found here: food.com/recipe/greek-potatoes-oven-roasted-and-delicious. Raul proudly uses authentic, "And the best," Krinos Pure Greek Oregano ($2.25 for a large 85 gram jar at Adventures in Cheese, 377 Danforth Ave) and garnishes with fresh chives from the balcony garden that Drew harvests, in the rain.

"Do you need steak sauce?" asks Raul. "It's a little overdone but I was thinking of you." Drew is not much of a carnivore and is physically unable to eat meat that is still bleeding even though he knows that is the proper way to enjoy a fine slab of flesh.

"No thanks," says Drew. "It's deliciously peppery. And done perfectly."

"And the asparagus has been perfectly salted by the prosciutto," says Raul with contentment.

And Mickey paces while he waits, with his usual utter lack of patience or manners, for the inevitable bits of steak pushed to the side of the plate for him.