It's Labor Day, the final hurrah for summer. Football season began this past weekend, and Jeremy's class (business for musicians) started last week. Days are noticeably shorter. Fall is fast approaching, and I'm not ready for it yet.
I've definitely tried to take advantage of the summer, even when it was so wretchedly hot; as someone who is always cold and who loathes air conditioning, I don't think the temperatures bothered me quite as much as they did everyone else. I've got freckles and sunburn/tan lines to show that I've torn myself from my computer a bit. I have prizes from the Ann Arbor Art Fairs. I got to Top of the Park (thanks, AnnArbor.com, for the swell party there!), which features local bands playing outside while families and couples dance and relax and enjoy great music.
I've shopped at farmers' markets, enjoyed outdoor potluck parties with neighbors, gone for long walks in beautiful weather. I've eaten al fresco, celebrated summer berries, cooked for an international picnic, and watched a fair amount of baseball. I've sat in my backyard, on the pretty bench Jeremy gave me several years ago, and worked on crossword puzzles in the shade. I've baked beautiful lattice-topped fruit pies. I've lain in the grass in the sunshine. I've enjoyed great fun with loved ones, and made lots of new friends, too. It's been a good time ... :)
But cooler weather will come soon, and I'll haul out my sweaters. It will be time to make soups and stews, to drink cocoa. Local weather forecaster Chuck Gaidica will start issuing "cuddle alerts."
Today, though, is a holiday, and one that celebrates summer.
So, in honor of this day of rest - when even those of us working long hours and extra days in preparation for the Jewish High Holidays in two weeks get the day off - here's a recipe that requires virtually no labor. Grab some skewers, chop some ingredients, light the grill ... that's pretty much the sum of your energy expenditure! One of my summertime accomplishments was learning how to use my new-to-me grill, so let's give it another chance to shine before it gets tucked away.
And in return, you'll be rewarded with a good ol' basic comfort food dish. I sometimes tend to think I need to make things special for the grill - marinades, rubs, etc. But dinner doesn't have to be complicated; it just has to taste good ... which this definitely does.
Kielbasa Kabobs
- 1 12-ounce package kielbasa
- 1 large onion
- 1 large red pepper, seeded
- mustard, for serving
Cut the kielbasa into 1-1/2" chunks. Cut the onion into 1" chunks. Cut the pepper into 1-1/2" pieces. Thread them onto skewers, alternating ingredients.
Preheat grill to medium-high. Place the skewers onto the grill and cook for 6-7 minutes per side until slightly charred and vegetables are a bit softened.
Serve with mustard for dipping.
Makes about 8 skewers.
