"There shall be eternal summer in the grateful heart." - Celia Thaxter

The summer is coming to an end. And there is another end for us.

My youngest is a Senior in high school this year. All those years of being a PTA mom are coming to an end for me.
No more parent teacher meetings, no more 'great job' stickers on writing assignments. No more report cards and book reports. This is the last year. And she is old enough to do it all on her own.
She registered for her classes without my input. She can get herself up and on her way without my prodding. She no longer requires my help with homework assignments and now driving, no longer needs driving services.

I am so proud of the young adults my children are becoming more everyday, but it leaves me in a somber mood. To be so proud and at the same time a bit sad. Empty.

But not all of this month is sad-

Although our own garden is a bit behind in its bounty, Neighbors have been sharing their excess.
Here is an end of summer meal we prepared one busy night. The best parts? No dishes to wash.

Grilled vegetables and steak

Begin by roughly cubing some small red potatoes.
And place them in a large re-close-able baggie.
Pour 1/4 cup of Extra virgin olive oil over the potatoes.
Add all the herbs and spices you want to. I used garlic, onion powder, and a prepared herb combination. and a bit of Salt to enhance the flavors.
If you want to make it easier still, you can pour in a dry onion dip or ranch dressing packet.

Close the bag and shake it hard. Really give it a good shake. This may just help keep that arm flab at bay if done right. :)

Layer two layers of heavy duty aluminum foil.
Approximately 24 inches long.

Spread the potatoes in a single layer over the center of the foil.
Mmm look at those herbs.. oh the smell in my kitchen.

Fold the sides in then the ends, create a sealed pocket around the potatoes. Fold the foil over itself and pinch to seal in the flavors and the steam.

Repeat the steps with some summer vegetables. I used yellow and zucchini squash. Tomatoes, peas, radishes, onions, peppers, mushrooms, corn cobs or other vegetables would all be wonderful in this dish.
Use about half as much olive oil with the vegetables.

Place onto a preheated grill set to low. (approximately 350-400 degrees.)

Leave on the grill with a cover for about 20 minutes. No need to turn over. (Forgive the condition of my grill)
Add the steaks to the grill at the correct time to finish all at the same time. Depending on your done-ness preferences.

And the meal is complete.
As I was grilling, a light summer rain cooled the night and it was so refreshing.  Not enough to cool the grill but enough to cool the air slightly. And bring out the appetite.

The only dishes you have are a plate, fork and steak knife. (unless you go with disposable)
What a way to celebrate the end of summer.