This happens to me all the time. I start taking pictures of a dish then when it comes to the final photo, I forget because I'm too busy stuffing my face! That's what happened with these steaks. They were delicious and grilled just right, medium rare.

While the grill is setting up, marinate a couple of steaks (ribeyes in this case) in some chopped garlic, parsley, sage and thyme; juice from half a lemon, two tablespoons of olive oil and season with kosher salt and freshly cracked pepper. Grill over medium hot coals until medium well, about seven minutes each side.

Serve with your choice of sides. Ours was served with baked potatoes and cucumber & tomato salad from the garden.

Shrimp and Grits is an old Southern favorite with as many variations as there are cooks. This is my simple version. It is great as a light supper or a filling breakfast. This was a quick and easy supper for me and my husband while we were by ourself last month.

Shrimp and Grits recipe:

This is a slight twist on a previous recipe for Shrimp in Garlic Butter. For this variation, a garlic aioli is served as an additional sauce or dip for the shrimps.

Here's how to make aioli: