The other day, someone gave us some Pepper Plant barbecue sauce, made in Gilroy, California, and we decided to give it a try on some chicken breasts.

The bottle of BBQ sauce.

My husband has barbecuing down to a fine science. We use a Weber Grill and plain charcoal, which we light with the use of a chimney starter.

The chimney starter lights your coals quickly and without the use of lighter fluid. I think we learned this trick from an old episode of Alton Brown’s show Good Eats, and it definitely works more efficiently than lighter fluid does. (Not to mention it’s more cost-effective in the long-run, since you never have to buy another bottle of lighter fluid again once you have a chimney starter.)

In the end, we had chicken breasts and kabobs with leek, bell peppers, and mushrooms. We sat at the top of the hill in our backyard looking out over the Petaluma hills, watching the sun set. Since it was January, we needed some blankets and candles, but otherwise we were quite comfortable.