Whether it's the Fourth of July or Canada Day, this holiday falls just about right to signal summer's beginning.  I used to think of it as the halfway point of summer, but it's really not.  Here in the Northwest, golden  weather seems to extend into September.

So that brings us to the Big Question:  what's for eating on the Fourth?  It's tradition to have a big barbecue:  just throw stuff on the grill, and remember how much better everything tastes when you're eating it outdoors.  A plank of freshly-caught salmon or halibut, sizzling sausages or hot dogs, burgers or a tender juicy steak: it's whatever you and your guests feel like eating.  We used to cook German sausages in big vats of beer outdoors, and pile our paper plates high with salted watermelon slices.

Potato salad is a regular guest at summer events. (I still find the concept of potatoes in a salad as unusual.) Remember to keep it cold if it's mayo-based to avoid foodborne illness.  In the Midwest, people like a German potato salad, where bacon is fried and the drippings are used to fry the potato slices and onions.  It's served hot, and is very tasty.  Another favorite is a mustard-based salad that supplies all the flavor.  I tend towards a simple and satisfying blend of potatoes, mayo, sweet pickles and chopped onions and a dozen hard-boiled eggs, chopped and all blended together.  It just tastes like home to me.

The Fourth is all about fun, friends, family and fireworks, so my mantra is not to stress too much about food.  Make it easy: you can pick up meals to go, ask guests to bring a potluck dish...and don't forget the s'mores over the grill or campfire.  Graham crackers, marshmallows, a chocolate bar, all melted together can't be beat.

One more thing:  I try to include a red, white and blue dessert on the Fourth.  It's easy for me.  I take a cream-cheese based torte recipe, kind of like a cheesecake filling atop a baked cookie or graham crust, and crowned with fresh blueberries and raspberries.  It's quick and always welcome.