I saw your note about the grill seasoning blend. I have been experimenting with a mix of smoked paprika, garlic powder and a touch of cayenne for beef. The trick is letting the rub sit on the meat for about forty five minutes before cooking. I find that brings out a deeper flavor without overpowering the natural taste. I also tried adding dried oregano last week and it worked well with the sirloin cuts. Let me know if you want the exact measurements I used. I can send them over tomorrow when I have my notes organized. Hope that helps answer your question about building a balanced rub.

Also I wanted to mention that I am planning a simple dinner for next Saturday and would love to hear your thoughts on a side dish. I was thinking roasted vegetables with a balsamic glaze but I am open to suggestions if you have something else in mind. Let me know what you think.

Regarding your question about the herb garden layout I tried a raised bed approach this year with rosemary and thyme on the south side and mint contained in pots to keep it from spreading. The soil mix I used was equal parts compost and topsoil with a layer of mulch on top. I water every other day unless we get rain. The rosemary has grown quite a bit since I planted it in early spring. I also added a small drip line on a timer which helped during the warmer weeks. If you decide to go with a similar setup I can share the details on the drip system I found at the garden supply store. Let me know if you want those specifics.

On another note I am planning to repaint the fence next month and would appreciate any recommendations on exterior paint that holds up well in sun. I used a standard brand last time but it faded within a year. If you have a suggestion send it my way.