Salmon and shrimp for lunch

Walt has been cooking a lot of our lunchtime foods on the barbecue grill while we were experiencing extremely high temperatures. We've had sausages, beans, shrimp, salmon, and vegetables including grilled courgettes (zucchini) and aubergines (eggplants).

Other vegetables, including broccoli, green beans, and potatoes, have required some slow cooking in pots and pans that have tight-fitting lids to hold in the heat. And cooking in the morning before temperatures climbed as high as 98 or 99 degrees F. We've also been enjoying ice cream for dessert. This morning it's raining and the high temperature is predicted to be in the low 70s. Brrr.