Not Yet

• Just because a recipe calls for it doesn't mean you have to use it (I hate cilantro but love parsley)
• Do not ever believe the number of servings because it makes a big difference on who you are feeding
• Good cooking does not have to be or should it be difficult
• Not everything has to be made from scratch
• Great ideas come from food magazines but be daring and change them up
• Cooking for family and friends is good for the soul

 
  

  

Summer does not officially end until September 22nd but for many, it ends this weekend.  After Monday, the pools and beaches will be closed.  The kids are already back in school.  Our next real holiday isn't until November and right after we get through clearing the Thanksgiving table we'll be busy worrying about all the things we need to get done by Christmas.

 

Well I'm not ready to let summer go.  Our Farmer's Market runs until the middle of October, the temperatures will still be hitting the low 90's, high 80's for a few weeks and I intend to wear white until the temperature goes below 70 degrees.  

 

Until we get a hard freeze there are still a lot more tomatoes, cucumbers, cauliflower, beets, broccoli, zucchini, bell peppers, potatoes, eggplant, basil, chives, parsley, scallions and leeks to come.  I intend to get my fill until summer really ends.  For me that isn't the 23rd of September, it's whenever I have to go from air conditioner to furnace.

 

All the food magazine covers are pushing winter as early as the retails do.  Yes, just as there are Christmas decorations in Hobby Lobby, the magazines are tooting recipes for "stew to warm your family" and "winter comfort foods."  Why can't we just enjoy the season we're in without looking to the next one or two ahead?

Since I grill all year long there isn't an end to grilling and barbecues.  But if you aren't able to grill year round, throw this together, go make yourself a pitcher of  Margaritas and enjoy the real rest of the summer.

Marinated Flank Steak

This meat is also great in fajitas

1/2 cup vegetable oil

1/3 cup soy sauce

1/4 cup red wine vinegar

2 Tablespoons fresh lemon juice

1 1/2 Tablespoons Worcestershire sauce

1 Tablespoon Dijon mustard

2 garlic cloves minced

1/2 teaspoon black pepper

1/2 teaspoon paprika

1 1/2 lbs flank steak

Mix all ingredients except steak.  Place steak in a resealable plastic bag and cover with marinade.  Refrigerate for 6-8 hours.  Heat grill to medium high heat.  Discard marinade and grill 5 minutes per side or to your desired doneness.