Summer cooking is here and it couldn’t have been clearer than last week at Debbie’s as we made various marinades for our impromptu barbeques. The hum from the window fan and the shrill sound of the mating cicadas provided a surreal backdrop to conversation as Debbie, Jackie and I moved about her kitchen chopping and blending ingredients for our chimichurri and mojo sauces. The inspiration for our cooking date came when Debbie brought an intensely flavorful sauce — frozen — to our first lakeside BBQ of the season. I’ve been cooking and freezing a multitude of foods for a decade (or more) and even some sauces but never an accompaniment. And what a brilliant idea, a marvelous way to jazz up simple grilled shrimp, steak or chicken without having to work hard the morning before summer plans! And with a sauce as versatile and flavorful as chimicchuri, you just can’t go wrong. You can find a multitude of recipes on the internet for chimichurri sauce, so decide which one sounds best to you. In ours we put 2 cups parsley, 2 cups cilantro, ½ cup olive oil, 2 tablespoons red wine vinegar, 4 tablespoons red wine, 6 garlic cloves, salt, red wine, 2 roasted jalapanos seeds removed and juice from one lime — a recipe Debbie’s husband tweaked from some men’s magazine (I think GQ.). More importantly than the recipe, I’m sharing the idea of making and freezing marinades which can easily be pulled out of the freezer, defrosted and used to transform your summer foods — with minimal effort!