It’s been way too hot to think about cooking inside, so my efforts have been focused on the grill. I’m a big fan of brining chicken and pork, especially since the pork chops of today tend to be very lean and can get dry easily.

• Grilled Pork Chops in Adobo Paste, brined in Brown Sugar and Molasses (Fine Cooking #46, September 2001, pp. 44-45)
• Baby spinach salad with cherry tomatoes, olive oil, and balsamic vinegar
• Heirloom tomatoes (red, yellow romas, green zebra) with basil and fresh mozzarella

Wine:Limerick Lane 1999 Collin’s Vineyard Estate Zinfandel (Russian River Valley, CA). A little warm for wine, but Zin is a great wine for barbeque. I love every wine Limerick Lane produces.