Summers past and present are a kaleidoscope of this and that. Snapshots of ordinary life and historic events fill both real and imaginary scrapbooks. Or in the case of my family, instead of scrapbooks, we have decades of photographs jumbled together in an old pine chest. On top the pictures, each of us has hundreds, maybe thousands, of mental images of summer days and nights. From the July night when Neil Armstrong walked on the moon to an afternoon catching tadpoles, we each have a vast collection of stories. Some are filled with intricate details; others are mere fragments.
When you are little, there is something inexplicable thrilling about being outside after dark on a warm summer night. I suppose it’s the natural byproduct of living under the cardinal rules of suburban life. Close to the top, if not the top, was – drop whatever you’re doing and go home as soon as the streetlights come on.
On weekends and during vacations on the Cape, that rule was suspended. We did our best to spend every waking minute outside. Forget the kitchen. Still in our jammies, we ate our morning cereal on the backsteps. Lunch was a picnic on the beach. Every night was a cookout with dinners hot off the grill. Soon after the s’mores or blueberry pie were finished, the grownups were driven inside by the mosquitos. No, not to the living room, it was too hot and stuffy. Instead, they settled onto the screen porch to catch a breeze and wait, in vain hope, for the house to cool down.
Meanwhile, we kids were told to stay outside and play. Yes, during the school year, the exact same parents threaten to ground us for life if we didn’t report home the minute the streetlights came on. There is something quite magical about summer. Normal rules are suspended and everyone relaxes. Anyway, before you go thinking that we were somehow imperiled or neglected, forget about it. We were within easy earshot of the porch. Malaria does not creep that far north and, if they existed in New England at the time, no one had ever heard of West Nile virus or zika. For our part, mosquitos or not, we were more than delighted to be out under a starry sky.
Besides Nana always gave us each a punk. No, I’m not talking about some yahoo hoodlum or one of those wild bands from the seventies. This is my Nana, we’re talking about. No, she gave each of us one of those incense sticks that are supposed to keep the mosquitos away. We would run around, waving them in the air. If luck was with us, no one got burned and mosquito bites were few.
Some nights we skipped the punks and hunted fireflies instead. Fireflies don’t like punks. However, they did like to flit and flirt in the seagrasses down the road. Nana gave us mason jars and Pop used an old awl to punch holes in the lids. In our excitement, someone was sure to trip over a piece of drift wood or something or other and end up sprawling. Even so, a summer didn’t go by that we didn’t catch a few fireflies
The thrill was in the catch so we set them free before gathering up our stuff and trudging home. Grateful for their freedom, some of our fireflies showed their appreciation by tagging along. Just as my eyes were about close for the night, a little green light would blink and bring me back from the edge of slumber. If I was lucky, two or three would wink back and forth until I finally fell asleep.
Happy summer and bon appétit!
Aioli is the perfect condiment or dip for summer cookouts. Skip the ketchup and try aioli on your next burger or slather it on grilled corn. Use it instead of tartar sauce with seafood or as a dip for fresh veggies. The list goes on and on. Enjoy!
Makes about 1 1/4 cups
2 cloves garlic, finely minced
1-3 tablespoons Sriracha
Zest and juice of 1 lime
1 cup mayonnaise
Kosher salt and freshly ground pepper to taste
Put the garlic, sriracha, lime zest and juice in a bowl and whisk to combine.
Add the mayonnaise and whisk until smooth. Season with salt and whisk again.
Let the aioli sit for 30 minutes at room temperature to combine the flavors. If it’s a hot day or you’re making ahead, let the flavors mix and mingle in the refrigerator.
Cover and store left over aioli in the refrigerator.
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One Year Ago – Turkey Burgers with Goat Cheese & Rosemary-Tapenade Aioli
Two Years Ago – Blueberry Bread Pudding
Three Years Ago – Crunchy Quinoa Salad
Four Years Ago – Cheesecake Brownies
Five Years Ago – Grilled Swordfish with Tequila-Lime Butter
Six Years Ago – Grilled Swordfish with Olive & Caper Salsa
Seven Years Ago – Grilled Red Potatoes with Lemon-Garlic-Herb Oil
Eight Years Ago – Tandoori Chicken
Nine Years Ago – Blueberry Muffins
Ten Years Ago – Peanut Butter Brownies
Or Click Here! for a complete list of and links to all the recipes on this blog!
What do you put on your burger? Ketchup? or something else? Feel free to share!
Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2019