The weather is definitely cooling down, and very quickly I might add. Over here in the US, we had a long Labor Day weekend. There were two nice sunny days but Monday was cold and a little wet. This was also the last weekend of the summer holidays. Rain or shine, we had to make the most out of it.
Despite the on-off drizzle, we decided to go ahead with our plans for the grill. What’s a long weekend without some grilling, right? Besides, I wanted to use those shrimps and vegetables from the farmers market. Teenage boys need lots of protein and so in went the cooked apple chicken sausages.
I seasoned the pound of shrimps with a ¼ teaspoon thyme, a ½ teaspoon sugar, and freshly shaved salt and pepper. For the vegetables, I used a good shake of thyme, salt, and pepper. Let shrimps and vegetables hang out for 30 minutes. Slice sausages into bite size pieces. Skewer the shrimps, vegetables, and sausages and grill for about 3 to 4 minutes on each side. Do not over cook or shrimps will become rubbery.
Ro-Ri San did a great job at the grill with these kebabs. The shrimps were juicy and succulent, and vegetables were tender and flavorful. The sausages? Can’t go wrong with sausages.
Now, to share a little bit about kids going back to school. You know it’s time to pull back on the fussing when
1. your youngest enters high school and says, “Don’t worry, Mom. I can take care of it!”
2. they are out of the car and down the hallway before you even have time to collect your thoughts.
3. they are off in different directions doing their thing after school instead of sitting down and having an afternoon snack.
Sigh…they do grow up fast!
Enjoy…..and have a wonderful day! 😎