It's a nice cool sunny day and not windy so I'm going to cook my dinner
on the grill. A grilled catfish fillet with grilled asparagus. Both
simply brushed with a little oil and seasoned with S&P.

I have a long-handled grill basket so things like fish fillets and
asparagus spears don't fall through the grates on my Weber charcoal
grill. They both take only a few minutes to cook.

While I have the hot coals I'm going to roast a couple of ears of corn.
I've had them soaking in the husks in water since about 2:30 this
afternoon. Peel back the husks, remove as much of the cornsilk as
possible, then brush the corn with oil or softened butter, season with
S&P, put the husks back in place and onto the grill. (The soak in water
prevents the husks from burning before the corn is cooked.)

If you'd prefer, you can brush the corn with herbed butter or herbed
oil, or simply place stalks of fresh herbs like thyme and basil along
the cob after brushing with oil or butter, then put the husks back.
Grilled herbed corn is nice, too.

Jill