I spent a lot of time in the past couple of weeks driving. I wasn’t going long distances; rather I had errands so I did a couple, got home for lunch, and finished the rest an hour or two later.

While husband and I frequently went out for breakfast (always on weekends), now that I am husband-less (and have been for more than a decade), I do most of my reading, writing and thinking in the morning. Sometimes I look at the mantel clock and notice it is 11 a.m. Well, I wonder, is it going to late breakfast or an early lunch?

It is usually an early lunch. I often have enough leftovers from dinner the night before. Today I have some leftover chicken salad (made from a roast chicken a couple of days ago), so I plate the chicken salad with some lettuce, sliced grape tomatoes and, to drink, an enormous glass of V8. And I muse about dinner.

It will be chicken again, mostly because I love chicken and I’d thawed some skinless, boneless breasts this morning. (I really do not like boneless, skinless chicken, but this is what I found first in the freezer.)

Over the weekend I took the cover off my Weber, cleaned the grills, found the tongs I left last fall and looked to make sure there were no squirrel nests in the lava rocks. I have plenty of propane. I love this recipe.

Grilled Chicken with Peach BBQ Sauce

Adapted from Gwyneth Paltrow’s “My Father’s Daughter” (Hachette Book Group, New York, 2011)

Yield: serves 4

1 cup chopped peeled fresh peaches (I used canned, without added sugars), chopped

½ cup ketchup

1 tablespoon fresh lemon juice

2 garlic cloves, minced

1 ½ teaspoons adobo sauce from canned chipotle chiles in adobo

or 1 teaspoon soy sauce*

kosher (or sea salt) and freshly ground black pepper to taste

4 skinless, boneless chicken breasts

vegetable oil

Combine first five ingredients in a small saucepan. Season lightly with salt and pepper and bring to a boil over high heat. Reduce heat to low, simmer until peaches are very soft and flavors meld, about 10 minutes. Remove pan from heat; let cool. Pour peach mixture into a blender and puree until smooth. Season to taste with salt and pepper. Place half the sauce in a medium bowl; add chicken and turn to coat. Let marinate at room temperature for 20 minutes, or cover and chill for up to 8 hours, turning occasionally. Cover and refrigerate remaining sauce.

Prepare a grill to medium-high heat. Brush grill rack with oil. Grill chicken until browned and almost cooked through, 4 to 5 minutes per side. Slice crosswise. Serve with remaining sauce alongside.

* I have at least four cans of chipotle in adobe in my pantry. I sometimes make an omelet or scrambled eggs with cream cheese and a mashed chipotle. It is a bit on the spicy side, but it’s delicious.

Lee White lives in Groton. She can be reached at leeawhite@aol.com.