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I promised a "tell all" for what I'm marinating dinner in-here it is:

Fresh rosemary, mint, garlic, kosher salt and freshly ground pepper.  I mix some very strong portions of each-equal amounts of the herbs and garlic, salt and pepper to your own personal taste and mix in fresh lemon juice and olive oil.  For me, I like to have the consistency of a loose paste, so it can be smeared on.  

Here's a new ingredient that hubby and I found in Sur La Table (both are available on line) which I will be using in place of my usual freshly ground pepper though-hickory smoked pepper.  Perfect for the grill.  They also have one that is applewood smoked.  Haven't used that one yet, but the hickory has fast become one of our favorites.

The marinade/paste above is great on all kinds of proteins, many veggies-including in my potato packets.  For those-use heavy duty foil, slice the potatoes very thin, add thinly sliced onions as well and mix in about a tablespoon of the paste.  Make up the foil into pouches and grill on both sides for about 10 minutes.

For dessert-if you want to dress up the berries, add a couple of tablespoons of good balsamic vinegar and some freshly ground pepper. Spoon over slices of pound cake, angel food cake or ice cream.  If you've found some great stone fruits-cut them in half, get the pit out, brush with some maple syrup and grill them for just a few minutes.  These are great with a spoonful of ice cream or frozen yogurt.

Happy 4th of July everyone!

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