What a rainy spell we’ve had. As I sit here typing, I am wearing a corduroy shirt over another shirt, and I am not exactly feeling hot. Not long ago, we had a blast of heat—too much even for me—and now we’ve swung the other way. I know. Compared with what’s happening in the Southwest, this damp weather is hardly worth mentioning. But for someone like me, who loves being outside as much as possible, it is a bit of a trial to be inside so much. I certainly hope that July and August will be dryer—without going into a drought, of course—than summer has been so far.

As we do most years, Clif and I will be hosting a gathering on the Fourth. In the past, we’ve had good luck with the weather on the Fourth, but with the way it has been this year, we both decided to keep things simple and to make a meal that could be served indoors as well as outdoors. After some thought, I decided to go with barbecue beans in a Crock-Pot and hot dogs with fixings ranging from mustard to sauerkraut to a broccoli slaw. What could be more American than beans and hot dogs? If the weather allows, then the hot dogs will be grilled. If not, then they will be pan-fried inside.

To say that Clif is thrilled with this menu is an understatement. He has a  passion for hot dogs that borders on obsession. (I can hardly throw stones. I have a similar passion for donuts.) Clif has been doing research on hot-dog toppings, and he is the one who came up with the sauerkraut idea. Clif also suggested grated cheese, which we will serve along with the other toppings.

In addition, for appetizers, I’ll be making a cranberry chutney—I still have a bag of cranberries in the freezer—which I’ll combine with some pepper jelly. I’ll spread this on top of softened cream cheese and serve it with tortilla chips.

Our guests will be bringing sides, and I’ll be making a vanilla ice cream pie with a raspberry sauce and a blueberry sauce to drizzle on top. Red, white, and blue.

Therefore, for the next couple of days I’ll be busy cookin’ and cleanin’, as Ida LeClair might say, and following her advice, I have a little schedule devised for myself so that everything doesn’t pile up at the last minute. Today, the ice cream pie, the chutney, and the dusting. Tomorrow, the vacuuming and the sauces for the ice cream pie. Tonight, I’ll soak the beans—white and black. Tomorrow, I’ll cook them so that I can throw them into the Crock-Pot on Thursday morning.

Dividing the chores over a series of days really does help make the preparation easier. Organization doesn’t come easily or naturally to me, but over the years I have improved. By Thursday, I will be ready for my guests. Now, let’s hope the weather gods will be smiling on us.

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