a camera in the kitchen

Sometimes the best meals are the ones shared within the home. In between our daily Montana excursions we relaxed at my aunt and uncles, cooking in the heart of the country. We had steak nights, pierogi nights and sometimes just leftover nights. My favorite though, was when my father prepped his classic Greek-American grilled vegetables and chicken spiedies. For the veggies, he threw together a marinade with extra virgin olive oil, balsamic vinegar, fresh garlic, thyme and oregano, and let tomatoes, yellow squash, green zucchini, fresh mushrooms, red sweet peppers and large vadalia onions set over night before tossing on the grill. When finished, topping with feta cheese adds just the right extra flavor. As for the chicken, he let it set in a similar marinade of olive oil, crushed garlic and plenty of dried oregano, put on skewers and grilled to perfection.

Prepping the marinade

Fresh thyme

Prepping the marinade and table

Grilled vegetables ready to go

Grilled chicken spiedies

More of the veggies

Some of my aunt's rustic decor

Fresh lemonade on the porch

A grilled steak kind of night

Kitchen condiments

Cooking up Grandmother's pierogies recipe