I have a mess in the kitchen - it's the preserving season of the year! I have salsa started, with about 8 pints of chopped tomatoes draining, and jalepenos, and garlic ready to chop. I probably don't have enough cilantro still growing in my herb planter. I also have about 30 large tomatoes skinned, and ready to process with the stick blender, and then will add diced celery, bell pepper, and onion, and cook down for several hours. I need to get this done today because it is predicted to be 92 tomorrow.

I'm also in the process of making a d'Italini salad, with celery, onion, red bell pepper, summer squash and zucchini, and peas if I can find some in the freezer. Maybe add some sliced black olives, too. We'll have that with grilled pork ribs for dinner.

Sunday Dinner: I am roasting chicken thighs, which we will have with the last of the sweet corn and fresh green beans from our garden.

We had takeout pizza -unusual for us - it’s Harris Teeter’s special on Mondays

We had chargrilled chicken breast, black eyed peas, fried okra and jello with a mixture of pears and peaches.

Aaron, if your Weber is big enough, you can still put the veggies on a sheet pan, drizzle with oil and whatever seasonings, and grill them at the same time as the chicken. Just use an old sheet pan (or buy an old one at a yard sale or thrift shop) because it will probably warp and not look so great when done. Or, you could buy what I call a "grill wok", with holes in it, made special for grilling.