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.
Ken this all looks so good - I love grilled foods. Especially vegetables.
ReplyDeleteWe grill a lot of zucchini (thick slices) and eggplant (also thick slices) in summer, along with saucisses de volaille, chicken breasts, or seafood.
DeleteLooks really scrumptious. There's nothing better than grilled shrimp!
ReplyDeleteI really miss North Carolina shrimp. I make do with frozen tiger prawns (I think that's what the call them) that I can buy in Asian grocery stores in Tours or in Blois. Friends of ours recently turned us on to fresh shrimp available at the open-air market over in Selles-sur-Cher, a short drive away. They're good, as are the tiger prawns, but they don't have the good taste of N.C. brown shrimp.
DeleteThat was me above... anonymously because that's how Blogger seems to want it to work.
ReplyDeleteThe tasty east coast shrimp are harder and harder to find.
ReplyDeleteYummy :)
ReplyDelete