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Here we are at another holiday weekend!  This one has a few things to celebrate in our family.  My mom is turning 79 on the 5th and my sister is having an anniversary on the 10th.  As usual, due to time constraints we will pile those in with the celebration/birthday of our country.  Not sure how many, or what time or even what house, but will somehow get together.

I can guarantee with a degree of certainty we will do several things:  grill the meal, some members will probably spend part of the day either in my sister's pool or (if it's just our grandkids) in our blow-up whale wading tub and sing happy birthday to my mother.

At the time I'm putting together this and Friday's column- I have to say, my rib cage is still feeling mighty compromised (i.e.-IT'S KILLING ME TO THE POINT OF NOT WEARING A BRA) and I've been wearing a TENS unit to help the literal pain in my neck.  

Given that-I am so using the KISS method of getting any meal-not just the Independence Day one-on the table.

I'm also enlisting family members to become my personal sous chef.  For those of you who may need some translation:  KISS-keeping it simple, silly. Sous chef:  anyone with 2 working hands, get in this kitchen and start chopping, slicing and dicing-OR ELSE NO ONE EATS.

I'm planning on using some of my herb garden for marinades.  Whether we serve, pork or chicken or even salmon (our favorites) I will have lots of this combination on hand to smear on it.  I will also use it for the veggies-might as well keep the theme going.  The starch will probably me garlic bread-also warmed on the grill and I'll probably make some potato packets.

Come back on Friday to learn what the marinade is-it's easy, versatile and will work on just about anything-even lamb and beef.

Now dessert.  If you've read my columns for any length of time, you know how I love my berries.  I also love my stone fruits.  They are great just washed and hulled at the last minute, but easily dressed up in a variety of ways.

Friday will be a tell all –c'mon back and see what I love to marinate and macerate our July 4th menu in!

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