A temperate 4th

They say in this neck of the woods that summer starts July 5. It seems especially true this year, but I was reminded by the weatherman that three years ago, it reached 107 on July 4. That stifling exception was chronicled in these pages. This year, other parts of the country are getting hammered by heat, storms that left millions without power for days on the East Coast, fires in the Rockies and floods caused by Hurricane Debby in Florida. We have been luckier, no matter how much we protest. It's been cool and rainy west of the Cascades. Today is finally perfect, 75 degrees if a bit breezy. Except for the minor annoyance of trying to resurrect a wind-toppled market umbrella from last season to use as our shade and failing miserably, it's been a beautiful day in the neighborhood. The derelict mobile home next door has finally been removed except for minor bits of debris and insulation sullying the ground, its absence added incentive to come outdoors and enjoy backyard shade again. I got out the weed-whacker two days ago and thoroughly groomed our fringes, sneaking over the line to eradicate some vegetation annoying me where the old trailer used to be. Mom is gradually feeling a little better. She took her walker out for a spin this morning and put a small flag on Dad's grave. Yesterday, I found a larger flag and put it on the front railing, where it is proudly waving next to our hanging baskets. Mom has a day lily blooming, and I have leaf lettuce and several small zucchini coming on. It's time for a 4th of July barbecue. The menu includes grilled low-fat hamburgers on whole wheat buns, plus grilled corn on the cob, potato salad, homemade baked beans and a melon relish. Dessert: A slice of seedless watermelon or leftover strawberry shortcake. I had half a large Hami melon that was not as sweet as it had looked, and in anticipation of our watermelon, I decided to do a variation on cantaloupe relish. Melon Relish: 1/2 a Hami melon, cut into small cubes (or use half a Persian melon or a small cantaloupe); 1/3 small sweet onion, finely diced; 1/2 small red sweet pepper, diced; 1 large clove garlic, minced; 2 basil leaves, cut in fine chiffonade; 1 tsp. dried cilantro (I didn't have fresh); 2 tsp. chives; 1/3 cup erythritol; 1/3 cup rice wine vinegar; salt and freshly ground pepper Place ingredients in a container with a tight lid, shake and refrigerate, shaking again a couple of times before serving. Homemade Barbecue Sauce: In a small saucepan, slightly sizzle: 2 T. finely chopped onion, 1 T. finely chopped red sweet pepper, 1 clove minced garlic 2 small pieces of bay leaf, 1 basil leaf cut into fine strips. Add 2 T. apple cider vinegar and stir,(don't breathe in the fumes), then add: 1/3 cup white wine (I used chardonnay), 1 tsp. worcestershire sauce, 1 tsp. sweet smoked Spanish paprika, 1 T. honey mustard, 2 T. agave syrup, 1 T. oyster sauce, 2 T. green chili salsa, 1 T. Bufalo chipotle sauce, 1 tsp. dark molasses, 1/3 cup ketchup, 1/4 cup prepared barbecue sauce (I used low sugar), 1/4 tsp. dried lemon zest, small dash (about 1/4 tsp.) powdered ginger, and 1/2 tsp. Cajun spice rub. Simmer on low five minutes or until the flavors blend. This can be used on burgers, ribs, pork, etc. Do not add it to food on the grill until the meat is nearly done or it will burn. I used a couple of tablespoons to flavor the homemade baked beans, with added molasses, mustard, onion and some turkey bacon. Old-Fashioned Potato Salad: Microwave 5 medium russet potatoes in their skins to just past the al dente stage (5-6 minutes in my microwave). Boil 2 eggs (Bring to boil 1-2 minutes, turn off heat 5 minutes, then cool in cold water, peel and dice. In a glass or ceramic casserole dish with a cover, add 1/3 sweet onion, finely chopped; 8-10 tall sprigs fresh chives, use scissors to snip to 1/4" lengths; 3 sprigs lemon thyme; remove leaves by stripping the 'wrong' way; 1/3 cup chopped bread and butter pickles, 1/3 cup dill relish; 2 T. honey mustard, 1/4 cup rice wine vinegar(unflavored); 8-10 olives, chopped; 1/4 cup pickle juice; 1/2 cup low-fat mayonnaise; 1/3 cup buttermilk; salt and freshly ground pepper Add all but the potatoes and eggs to the casserole dish and combine. Dice the potatoes, add the chopped eggs and mix everything together, adding a little more mayonnaise, buttermilk, vinegar or salt if needed. Refrigerate at least a couple hours before serving. P.S. The melon relish was amazing. However, I had just put the corn on the grill when the neighbor to the north came right up to the fence not 15 feet from where I was preparing food, and began spraying a pesticide/herbicide. I might have forgiven him if this was the first time, but he's done it before. I don't know his name, and as far as I know I have never done anything to him. Mom and I were forced to pack up everything in a big hurry and finish dinner inside, cooking the burgers under the broiler. I don't know why he chose to be such an ass on the first nice day, just when Mom and I were enjoying sitting in the shade, sipping our iced tea and anticipating our 4th of July barbecue. He managed to make me angry and ruin our dinner. Thanks a lot. He must be a very unhappy person.