I don’t know about you but every June when the weather turns warm, I can’t get Alice Cooper out of my head. He follows me around the lake on my morning walks. I hear him when I’m emptying the dishwasher or doing laundry. He’s might even turn up on the radio. In case you don’t remember, the aptly timed School’s Out hit the airwaves in June of 1972 and played incessantly. True or not, School’s Out seemed to be playing every time I got into the car with my friend Martha. Her mother, or maybe it was her father, had a sporty little Mercury Cougar and Martha loved to drive it.
All over the country, schools are closing for the summer. Some this week, a few, like our very own Kearsarge Regional, have already said good bye to pencils, books and teachers’ dirty looks. So let the summer celebrations begin!
By the way, if school vacation isn’t enough for you or doesn’t apply, the summer solstice is tomorrow. It is a fabulous excuse to celebrate. Steeped in folklore and superstition, the summer solstice brings out the best of our imaginations. From Stonehenge to the Scandinavian coast, we can pause and wonder at ancient customs and rites. With lots of extra hours of sunlight, there is certainly plenty of time to ponder. Whatever you do, please, don’t forget to do your sun dance. The last thing we want is rain or clouds on the longest day.
Whether you are celebrating the end of school, the longest day or both, here are a few ideas to get you started.
Take a road trip. You don’t need to go far or anywhere in particular. Open the car windows, roll down the top or open the sunroof, turn up the radio and imagine you’re sixteen again.
Visit the beach. Bring the dog and a tennis ball or find a stick and let her romp. Do it quickly. Once they officially open, most beaches do not allow dogs. Rebel that I am; I figure that as long as there is no lifeguard, the dogs can play. (But pu-leeze, lifeguard or no, pick up after your dog.)
Or leave the dog at home and go gallery hopping. Ramble through some of New England’s prettiest little towns and look for fine art and exquisite crafts and antiques. Whether you find an irresistible treasure or not, it will be a beautiful journey.
Find some live music. With warm weather, there are lots of possibilities, especially if you prefer your tunes outdoors. When in doubt, check out the nearest farmer’s market. We New Englanders seem like a little bluegrass or classic rock with their broccoli and carrots.
At the end of the day, bring the music and mesclun back home. For those of you who might be wondering, please note, that’s mesclun – a mix of assorted baby salad greens – and not mescaline, the hallucinogen found in peyote cacti.
End your celebrations with a long and lazy evening. It’s may not be the land of the midnight sun but the sun won’t set until just after 8:30. You will have plenty of time for a cookout, some singing and dancing. Light a lantern and a few candles and you can make merry until dawn.
Happy summer and bon appétit!
Southwest Aioli (recipe follows)
2 – 2 1/2 pounds ground turkey
Sea salt and freshly ground pepper to taste
About 4 ounces thinly sliced cheddar cheese (optional)
1-2 avocados, peeled and sliced
1-2 tomatoes, cored and finely chopped
About 1/4 cup finely chopped pickled onion or onion
8 burger buns
Make the Southwest Aioli, cover and refrigerate for at least an hour. If you are going to serve the burgers with pickled onion, pickle the onion.
Preheat a charcoal or gas grill to medium hot.
Divide the turkey into 8 pieces and gently pat into patties. Don’t overwork the meat or your burgers will be tough. Brush both sides of the burgers with a little olive oil and season with salt and pepper.
Place the turkey burgers on the grill and cook for about 5 minutes. Flip, add a slice of cheddar if you like, and continue grilling until cooked through, about 5 minutes more.
Place the buns on the grill, turning once, and toast for about 30 seconds.
Pop each turkey burger onto a bun and top with avocado, tomato and onion, add a dollop of Southwest Aioli and serve.
Makes about 1 cup
1/2 cup drained and roughly chopped oil packed sun-dried tomatoes
3-4 cloves garlic
2 teaspoons or to taste pureed chipotle in adobo*
2 teaspoons Dijon mustard
Juice of 1/2-1 lime
1-2 tablespoons balsamic vinegar
Sea salt to taste
About 3/4 cup or to taste mayonnaise
Put the sundried tomatoes, garlic, chipotle, mustard, lime juice and vinegar in a blender or small food processor, season with salt and process until well combined. Add the mayonnaise and process until smooth.
Cover and chill for an hour or more to combine the flavors. Cover and store leftover aioli in the refrigerator.
* Toss a can of chipotle peppers along with the adobo in a small food processor and process until smooth. Transfer to a clean glass jar, store in the refrigerator and use as needed.
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Or Click Here! for a complete list of and links to all the recipes on this blog!
What about you? How will you celebrate the first days of summer vacation and the longest day? Feel free to share!
Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2017