Last week we grilled sausages for the 6 of us for dinner. I had a nice selection of Hot Italian, Bratwurst and Chorizo. It looked so tasty on the grill that I had to grab my casual camera (a Canon DRebel with a kit lens) and shoot a few frames.
I like how the flames are shooting through the back and the glow of the flames below shows through. And I like the close focus on the nearest links.
The meal was wonderful, and we had a few to last us into the next week.
Summer brings with it the urge to grill. Who doesn’t love to cook outdoors when the weather is nice?
Today we planned Kebabs for dinner. Some shrimp for the brave, beef for everyone, and separate vegetable skewers.
I couldn’t resist pulling out a camera and capturing these great sticks-O-produce, as they were cooking.
After skewering, we brushed a little olive oil (Rachel: “EVOO”) and some salt and fresh ground pepper and a bit of dried oregano.
There wasn’t a stick left at the end of dinner. This is one dish that looks as good as it tastes!
My father and stepmother got back into gardening this last year, in a big way. The garden was huge, and featured such a number of varieties, from lettuces to squash to tomatoes, that it would be hard to list them all here.
All summer and fall, they served garden fare to their many guests. And as the season progressed, they went into “canning mode”, and preserved so many wonderful products from their garden that it puts a Harry and David’s to shame.
On Christmas day, we were treated to one of the nicest, most thoughtful gifts we have ever received: In a large tub, they presented us with many containers of their preserved garden treasures – fruit vinegars, pickles, sauces and all manner of preserved vegetables and fruits. It is a treasure, as Linda is a great cook and I know that each jar will be a gustatory treat.
I know many of you (and me!) are getting back into gardening for many reasons – it’s green, it’s cost effective, and it’s great therapy for the frazzled person. While you’re at it, brush up on those canning skills and think about putting up some food in 2009. Whether you grow your own, or pick up the produce from one of Erie’s many great growers, the satisfaction of serving and giving from your own bounty is great.