Tara wrote:
> What did everyone eat? We had:
>
> Grilled cheeseburgers
> Potato salad
> Baked beans
> Coleslaw
> Watermelon (Some old man at the grocery store rejected the watermelon
> I had put in my cart and thumped a bunch of watermelons until he found
> this one, which he pronounced good.)
> Homemade ice cream. (Next time, I think the recipe needs a pinch of
> salt.)
>
> Later, at the Fourth of July celebration, I ate a deep-fried Snickers
> bar.
>
> Tara

Hi Tara,

It poured down rain yesterday which spoiled my plans for grilling bratwurst
and yellow and zucchini squash. In fact, we had some rather severe
"warnings" going on here; the NWS was suggesting straight line winds up to
70 MPH (I call that more than WIND). The storms let up but the rain didn't
until well after dark.

So I'll be doing my cooking out today. Looks (so far) like we won't have
rain. This will be the first time in about 3 weeks we haven't had any. So,
I'll be grilling the brats (yes, I'll give them the requisite simmer in beer
for a few minutes first). I grill these indirectly over hot coals, turning
occasionally, until they are nicely browned and cooked through.

As for the squash, what I do with those is simple but delicious. After
slicing off the blossom and stem ends, I cut them into quarters. I really
love those Reynolds grilling sheets and use those for things like this. The
squash is lightly brushed with olive oil, sprinkled with salt & pepper.
(Sometimes in a fit of pique I will even sprinkle dried marjoram on them!)
Grill, skin side down first, for about 10 minutes, directly over the coals
(but on the foil). Then turn and grill cut side down. Brush with a little
more olive oil when turned. About another 10 minutes (or as needed) until
tender. The squash(es) brown a little bit on the outside and taste
fantastic. I adore grilled squash. It's got a naturally sweet taste.

Jill