Hey everyfluff, it's  Ghosty writing...

My parents had been visiting me for the weekend and on the last evening there was some tasty Nom.
I only have an electric barbecue grill for my little balcony, but it does it's job very well. :3

Stewed Chard
- 1 large bundle of chard
- 1 onion
- 2 charlic cloves
- a lil handfull of cherry- or datterini tomatoes
- fresh herbs (basil, parsley, thyme, oregano)
- olive oil
- balsamic vinegar
- 1 tsp honey
- salt, pepper, nutmeg, spices to your taste (i had Ingo Holland "Mallorquin herb garden", "Gemüseschmackes" and "Roman spice"

Wash chard and tap it dry. Cut out the stalks, remove the fibres and cut into slices (about 0,5cm). Chop the leafs roughly or cut into small strips.
Peel garlic and onion, cut onions into small pieces and chop the garlic finely . Wash and dry the herbs and chop them as well.
Wash the tomatoes and cut into halves.
Heat up a healthy splash of olive oil in large enough pan or pot and caramelize the onions. Drizzle in a tsp of honey and caramelize a little further. Add garlic and the chard stalks and continue to fry a bit, then cover the pan and let it stew in the own juice until the stalks start to turn soft. Now add the leafs, sprinkle in a little balsamic vinegar, cover the pan again and let the leafs wilt.
Now add the tomatoes and just let them get hot.
Season to your taste with salt, freshly ground pepper and nutmeg and other spices to your taste.
directly before serving, mix in a handful of fresh herbs.

Grilled summer squash
- 2-3 summer squash. Take whatever you like here... Pattison, Crookneck, Rondini or even Zucchini (which are part of the summer squash family as well)
- fresh herbs (basil, thyme, oregano)
- olive oil
- sea salt

Wash herbs, tap them dry and chop them finely. Mix with olive oil and let the aroma seep into the oil for a bit.
Wash the summer squash, tap them dry. Depending on the age of squash you can either eat the skin or peel the squash. Young specimens can be eaten with the skin. Scrape out the seeds if necessary.
Cut into thick slices and brush them with some of the olive oil with the herbs.
Grill them until the are done, have a nice grill marks but are still a little al dente.
Sprinkle them with a bit of sea salt before serving

Grilled Steaks:
- 3 rump steaks, cut not too thinly
- sea salt, freshly ground pepper
- oil
- aluminum foil

Take the steaks out of the fridge, rinse with cold water, tap them dry with a paper towel and bring them to room temperature (about 30 minutes).
Brush on a little oil.
Sear them on the very hot barbecue grill shortly from both sides.
The legendary "Meat's pores" simple don't exist. Still, searing your meat on high temperature, then bringing down the heat a litte to finish cooking adds some nice grill marks to your meat, adds taste thanks to the Maillard reaction and will prevent the meat from losing it's juice too quickly.
It's not waterproof or anything, it just slows down the loss of liquid a little.
Now grill it for about 2-5 minutes (depending on your aimed at level of doneness) from both sides. Medium was about 3 minutes from each side.
To test the level of doneness, several methods can be used. One of the easiest (though not the most perfectly acurate) is to touch your chin, tip of the nose or forehead.
The chin equals more or less "rare", the tip of the nose equals "medium" and the forehead equals "Well, you can throw away your steak, because now it's like the sole of a shoe" "well done"
Cover your steak in aluminum foil and let it rest on the side of your grill or on a plate for about 3 minutes, before serving.
Season only with some sea salt and freshly ground pepper and enjoy :3

Serve with some Bruschetta, which is, in it's most basic form, just a few slices of white bread, grilled, then rubbed down with a garlic clove and sprinkled with olive oil (and maybe some herbs)