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A delicious day


Lunch was rice and red beans

While I waited for the beans to cook, I did some prep work in anticipation of grilling dinner.  With the puppies hanging out on the dog bed beside me, I cut up some fresh vegetables (snacking on them all the while,) from the famers market; zucchini, green beans, bell peppers, and a jalapeño.  An onion and a few cloves of garlic joined in to round out the flavors.

That green bowl is a perfect size for discarding remnants, peels, and whatever other parts of the veggies aren’t suited for eating.  When all the prep is done, it gets taken outside to feed the groundhogs and become compost, or in some cases, part of an accidental garden.  So far we’ve accidentally grown leeks, green onions, possibly some tomatoes, and we also have some baby maple trees thriving in the vicinity of the compost pile.

When it was time to cook dinner, the veggies got a drizzle of extra virgin olive oil, and a light sprinkling of coarse ground salt and freshly ground black pepper.  We cut up some potatoes with more onions and garlic, gave them the same olive oil and salt/pepper treatment.  After packaging up the potatoes, and the vegetables in their respective packets, I poked a few holes in the tops with a toothpick and threw the potatoes on the grill for fifteen minutes or so, then the veggies.  They turned out beautifully!

We ate them with some of the leftover rice and beans from lunch, and it was amazing!

Before next time, I would like to find a way to grill these that doesn’t require foil, so there is nothing to throw away or recycle.  Otherwise, this was a perfect meal.  There is no exact recipe to follow with proportions or anything, just keep it simple, add what you like, and be sure to appreciate the colors and flavors and smells, and you’re sure to have a real summer treat!


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