I had been planning to cut up and freeze some green bell peppers from the garden but with the advent of the grill, and since this evening I had a nice steak, I skewered some big chunks of homegrown onions and bell peppers and cooked them along side the steak (brushed them with olive oil.) I've suddenly gone from having a surplus of peppers to a bare minimum - grilled vegetables are so delicious, I could eat them with meals every day!

I picked up a couple of hardware items for the house and when I got back home I seasoned a new griddle by sauteing some eggplants before freezing them. I'm gradually preserving all of these items from the garden, trying to avoid discarding produce I didn't freeze or can in time.

SRS