[Sun]

Originally Posted by TheMerryFairy

I am big on freezing things too for weekly meals. Unfortunately it seems as though when I DO have the avaliable time to cook, I am fighting something off or I am multi tasking .

I managed to deal with that today by getting out the barbecue. It needed to be done. I grilled up enough steak for tonight and tomorrow - I can use it in stirfy or a salad, whatever happens.

I also did up some pork and chicken as well as enough grilled veggies to last the weekend.

I think I'll stay away from rich and heavy desserts for a couple of days to see how my system fairs.

I really like grilled vegetables a lot and will break out some marinade for them in advance of grilling. A good marinade that I make in the blender or with an immersion blender is: Garlic, fresh lemon juice, fresh; parsley, rosemary and thyme, sea salt, fresh ground pepper, white wine.

For the grill I will slice zucchini lengthwise, split red peppers in half, throw in some shitake or portobello mushrooms, thick slice up some sweet onion, toss on some chinese eggplant and just grill the heck out of everything. Brush the vegetables with the marinade and go low and slow. I will then incorporate these grilled veggies into things like, salads, risotto, taco's, pasta. Just about anything.

I also love to roast corn on the grill. Good stuff. I keep it in the husk until the greens have turned black. That is the perfect way for me to cook it, I love the flavor.