We are back to eating on the patio. As far as I am concerned, this is one of life's best little joys: Sitting at the outdoor table, under the umbrella, chowing down on the things we love and jawing about life (or keeping the teenagers from bickering, whichever comes along).

Life slows down on the patio. Urgency passes. Heck, in this region, savor every moment of sunshine, warmth and singing birds because you never know how soon a frost or a Red Wing will blow in.

This past weekend we had some scrumptious meals al fresco, with all family members in attendance, including the peripatetic teens, which made it all the more lovely, teen issues and all.

One of the recipes I tried and which put the patio/grill to good use is below.

The 50th Three Rivers Arts Festival opens its 10-day run tomorrow and you'll find the food booths in Point State Park just across from the Hilton Hotel and in the Artists Market in the Gateway Center Plaza. Here is among what's cooking:

Paninis, fried vegetables, Philly cheesesteak, kettle corn, corn dogs, pretzels, pepperoni rolls, Italian food (pizza, chicken parmesan, stuffed shells, pasta), Mediterranean food (falafel, hummus, grape leaves, tabouleh, gyro sandwiches), Italian sausage, pierogies and haluski, funnel cake, smoothies, french fries, fajitas and quesadillas, hot dogs and kielbasa, lobster burgers, Asian food (chicken on a stick, fried rice, noodles), ice cream, chocolate-covered strawberries, cheesecake and apple dumplings.

Also tomorrow, the Allegheny County Food Fridays kicks off in the courthouse courtyard on Grant Street. From 11:30 a.m. to 1 p.m, the Italian Sons & Daughters of America will offer lasagna, salad and a slice of bread for $5; for $4 get hot sausage and meatball sandwiches. Italian cookies also will be sold, as will discount tickets for Italian Day at Kennywood on July 21.

Proceeds will benefit the ISDA Cultural Heritage Foundation Scholarship Fund.

The Allegheny County Parks Department will sponsor a "Preserving the Harvest" class at 7 p.m. June 23 at the Buffalo Inn, South Park. Learn how to make strawberry jam and more; each participant gets a copy of the "Ball Blue Book of Preserving." Cost: $12, cash or check at the door. Proceeds benefit county parks. Register by e-mailing gardens@alleghenycounty.us. Include your name, daytime phone number and the number who will attend. Or call 412-835-8740.

The Rivers of Steel National Heritage Area will hold a "Babushkas and Hard Hats" tour from 9 a.m. to 12:30 p.m. June 13, featuring a stop at the Sweetwater Cooking School, Carson Street, South Side, for a class to make a poppyseed cookie.

Other stops on the tour, which begins at Station Square, include the West End Overlook, the Bost Building (a National Historic Landmark) in Homestead, and the Pump House and Water Tower, also in Homestead.

To register, visit www.riversofsteel.com or call 412-464-4020.

Recognize that guy in the photo with the cakes? Yes, it's Duff Goldman, known as the Ace of Cakes on Food Network, who, with tools that include blowtorches as well as cake pans, makes some extraordinary things -- including a replica of the Westmoreland Museum of American Art for its recent 50th anniversary celebration.

The Ace, owner of Charm City Cakes in Baltimore, will be at Giant Eagle's Market District in Bethel Park at 1 p.m. Saturday to talk cake. Given that his store motto is "You Dream It. We'll Bake It. You Eat It,' this ought to be a freewheeling time.

Also, "Especially for Seniors -- Light Summer Meals" will be the topic of classes at both Market District stores, followed by a tour to select ingredients. Times are 11 a.m. June 16 at Bethel Park and 12 p.m. June 12 and 16, Shadyside. Seating is limited. Call 412-731-0733, Shadyside, and 412-276-2400, Bethel Park, to reserve. The class is held in conjunction with Home Instead Senior Care CAREgivers.

• Resurrection Byzantine Catholic Church of Monroeville, 455 Center Road, will hold its 11th Slavic Food Festival from 4 to 10 p.m. June 19 and 20. The Friday menu includes the church's "famous" fish sandwich and crab-stuffed haddock; Saturday's fare includes roast pig sandwiches, stuffed cabbage, halushki, spanakopita. Love knots, cheese pockets and other goodies baked by the church bakers finish it off. Music, games, ticket auction. SlavFest hot line: 412-759-0245.

• Dormition of the Theotokos Church, 2111 Davidson St., Aliquippa, Greek food festival, 11 a.m. to 9 p.m. June 15-20, 724-375-5341.

• Holy Cross Church, Greek food festival, 11:30 a.m. to 2:30 p.m., lunch, and 4:30 to 9 p.m., dinner, June 17-20. holycrosspgh.org or 412-833-3355; takeout, Wed.-Fri only, call 854-6001.

• Community Human Services will hold its annual vegetarian dinner, including vegan options, from 5 to 8 p.m. June 16, 374 Lawn St., Oakland. $10 for adults; $5 for children ages 3 to 8, free for younger children.

• The 9th Golf for Goodwill benefit tournament will be held June 15 at Treesdale Golf & Country Club, Pine. Registration and lunch, 10:30 a.m.; shotgun start, noon. Cocktails, dinner, raffle and auctions following at the clubhouse. $1,250, foursome; $325 singles. Portion of fees is deductible. Dinner includes New York strip steak, grilled chicken, potato bar. More details: goodwillswpa.org.

The Got Milk? Drink Well. Live Well. tour will make several stops in the area from June 10-14, beginning at 11 a.m. Wednesday at the Three Rivers Arts Festival in Point State Park, Downtown. Other stops:

11 a.m.-1 p.m., next Thursday, the Waterfront, West Homestead; 5 to 7 p.m. next Thursday, Shop'n Save, Library Road, Bethel Park; noon to 2 p.m. June 13, Kuhn's Market, Beulah Road, Turtle Creek; 11 a.m. to 1 p.m. June 14, Wal-Mart Super Center, Summit Park Drive, The Pointe, at North Fayette; 5 to 7 p.m. Kuhn's Market, Broadhead Road, Aliquippa.

Get tips on wellness, health screenings, a five-minute chair massage, sample products and vanilla-banana smoothies, pose for souvenir Milk Mustache posters.

Slow Food Pittsburgh will hold a social night Sunday with appetizers at 5:30, dinner at 7 at Istanbul Grille, 5501 Centre Ave., Shadyside. $25 plus gratuity and tax. BYOB. Call 412-325-3347.

Tomorrow is National Doughnut Day. I can't help it: It makes me think of that commercial reminding you that you are what you eat. The actors are wearing danishes on their behinds.

Easy Charcoal Grilled Barbecued Chicken

PG tested

We received samples of new marinades from Lawry's and gave one, Buffalo BBQ Marinade with Cayenne Pepper and Vinegar, a test run when we decided that, dang it, we're going to grill barbecued chicken and be successful.

I am not the world's greatest griller, and we have not yet succumbed to gas grills, preferring charcoal. Putting things on the barbie raw -- let's just say I never cook to perfection this way.

But the method below worked well. You can substitute any marinade or barbecue sauce for the Lawry's but we did like the kick from the company's product. -- Margi Shrum

• 1 pound each chicken thighs and drumsticks (look for meaty ones)
• 12-ounce bottle Lawry's Buffalo BBQ Marinade with Cayenne Pepper and Vinegar

Place chicken in a glass oven-safe roasting pan. Cover with Lawry's sauce. Use the entire bottle.

Cover pan with plastic wrap and place in refrigerator. Marinade for at least four hours.

Preheat oven to 350 degrees.

Remove plastic wrap from pan and replace with foil. Roast chicken in preheated oven for about 45 minutes, or until tender, but not completely done. Chicken should not be browned.

Meanwhile, ready coals in a charcoal grill, making sure they are white hot. Spray grill top with nonstick spray (remove the top to spray it; do not spray over hot coals).

Place chicken on the grill top. Brush with marinade from pan. Grill for about 5 minutes, turn and brush the other side with marinade. Continue to tend the chicken until it is cooked as desired.

Serves 5.