For the past week, it has pretty much been nothing but rain in central Maine. While everything is as lush and as green as a rainforest, all this wet weather makes it hard to do any amount of gardening. I have managed to plant some annuals in pots, and I am keeping my fingers crossed that the rain doesn’t go on long enough to rot my little beauties.

My husband, Clif, and I had hoped to host a barbecue on Sunday, but now it looks as though our friends will be coming to an indoor event. We had planned to serve Clif’s renowned grilled bread, but if the rain continues as forecasted, then we will offer my legendary homemade crackers. (“Legendary” was coined by Kathy Gillis-Soltan, who works on the library expansion committee with me. I brought the crackers to one of our events.) Good though the crackers are, they really can’t compete with grilled bread, and I expect there will be some minor disappointment on Sunday. We were also going to have hamburgers, hot dogs, and black bean burgers, but that, too, has been changed. I’m sticking with the black bean burgers, which are best panfried, but instead of hot dogs and hamburgers, I’ve come up with a Mexican dish that can be baked. The Mexican dish has hamburg, refried beans, cheese, and spices. Naturally, there are tortilla chips to go along with it.

So, a changed menu unless Sunday is sunny and warm, and indoors rather than outdoors. No matter. Mike, Shannon, Sybil, Diane, Joel, Alice, Clif, and I will still have a great time eating and chatting.

And despite the festive nature of this weekend, I will remember the dead—family and friends who are no longer with us: Mom, Dad, Barbara, my grandmother, Ethel, Garry, Aunt Barney, and Uncle Leo. I’ll be making my mother’s gingersnaps to go along with the delectable flan that Sybil has offered to bring. As I’ve noted before, in our family, Mom’s gingersnaps were as legendary as my crackers, and they are a way to honor all those who have passed and who are very much missed.

To end on an upbeat note: If the Mexican casserole turns out as well as I hope it does, then I will share the recipe next week.