It was “just” warm enough to dine outside this night.  The temperature was gradually falling throughout the day, having peaked at over a hundred degrees the previous day.   I think the day’s high temperature occurred in the early hours of the morning.  The day after, I got in my car at noon and it was 58 degrees.  It would be very nice if we could have some sort of happy medium here!

Grilled halibut with fresh herbs (Marinate for 30 minutes in 2 TBSP olive oil, 1/2 lemon, fresh minced oregano, chives and tarragon, salt and pepper.  Grill for 10 minutes)

Grilled potatoes, shallots and red peppers (cut all up and mix with olive oil and seasonings – mine was a specialty roasted vegetable seasoning I got at Homegoods.  Grill for 30 minutes in a foil package)

Greek relish (grape tomatoes, greek calamata olives, diced manchego cheese, italian seasonings, a little olive oil and balsamic vinegar)

Store bought foccacia bread (just put on the top rack of the grill to get it all warmed up and crusty)

Williams Selyem 2007 Russian River Valley pinot noir

<<This is where a picture would be if I hadn’t inadvertantly deleted it off my camera>>

So…there ya go.

On another note, I got to use some of the fresh herbs from my garden for this halibut dish.  I think my perennial herbs need a bit of a refresh at this point, though.  My sage appears to have expired on me and my thyme is dying out in the middle.  Luckily there is no shortage of oregano, chives and mint.  No matter how much I rip out of the ground each year…they still seem to come on strong.