Summer dessert OMG.

Tonight, I marinated some pork chops in beer, dijon mustard, vegetable oil, garlic, and paprika, and then grilled them on my charcoal grill. When I took them off the grill, I noticed that we still had plenty of life in the coals. Suddenly, I had a flashback to Girl Scout Camp, and a dessert we'd cooked in the campfires.

I asked Michael to cut three peaches in half and scoop out the pits. (I'm so allergic to them when they're raw that I don't even like to touch them.) Each peach went in the center of a square of aluminum foil. I put a pat of butter in the hollows left by the pits, topped the butter with a generous spoonful of cinnamon sugar (left over from the cinnamon toast I made yesterday), put the two halves of each peach back together, and wrapped them individually in foil. I dropped the foil-wrapped balls onto the grill, closed the top, and left them there while we ate supper - about half an hour.

They were perfect. Hot. Soft and juicy, but not mushy or unformed. Cinnamon-scented peach syrup had collected in the foil. With a scoop of vanilla ice cream? Simply heaven.

I tell you, those Girl Scouts knew a thing or two.