We are nearly at the end of July. All over the country, we were dazzled by chromatic explosions high above our heads, little ones racing about with burning and sparkling sticks writing their names in the air, overly indulged appetites devouring cheeseburgers, hot dogs, watermelon, potato salad, macaroni salad, strawberry shortcake, brownies, chocolate chip cookies, and gallons of lemonade and beer. We jump into July racing our neighbors in potato sacks for the thrill of nostalgia, decorate our homes as though we are anticipating our forefathers to stop by for our own John Hancocks; we enter July with a sense of solidarity and patriotism like no other month of our calendar year. And as the month with all of its emotional enthusiasm and retrospect nears an end, we find ourselves thinking about the true essence of summer. Why? Because our obligations to "have fun" have dwindled, the only holiday on the horizon is Labor Day....the long weekend holiday. We are nearing the end of a season of outdoor fun, a season of life where color is abound, hot scorching days and pools of water to cool ourselves, bicycles are sighted at every turn, bathing beauties, sunscreen, laughing children, ice cream trucks, Dairy Queens with serpentine lines, amusement parks in full tilt-a-whirl commotion, bugs (the good and the bad), convertibles, sunglasses, camisoles, shorts, flip flops; everything outdoors. So...what is the essence of summer to you?

I cam across a fantastic recipe for All-American BBQ Sliders.....

prep time: 15 minutes
Cooking time: 28 minutes

1/2 cup ketchup
2 Tbsp. dark brown sugar
2 Tbsp. cider vinegar
2 Tbsp. yellow mustard
1 Tbsp. Worcestershire sauce
3/4 lb ground chuck
3/4 lb ground sirloin
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 large red onion, cut into 1/2-inch thick slices
8 slices sharp cheddar cheese
8 small (3 inch) brioche buns or rolls, halved horizontally
8 lettuce leaves
8 tomato slices
16 slices bacon, cooked until crisp, slices halved

1. In a small saucepan, combine ketchup, brown sugar, vinegar, mustard, and Worcestershire sauce. Bring to a boil; reduce heat and simmer, stirring occasionally, until sauce thickens, about 10 minutes. Pour sauce into a large bowl and set aside.
2. Crumble the chuck and sirloin into a bowl, sprinkle with salt and pepper, and toss lightly to combine. Shape into 8 (3 inch) burgers, about 1/2-inch thick.
3. Preheat grill to medium-hot and oil grill rack. Grill onions about 5 minutes on each side, or until softened and browned. Transfer onions to bowl with sauce; toss to combine.
4. Grill burgers, 3 to 4 minutes per side for medium-rare. Top with cheese during the last 1 to 2 minutes of cooking time, with grill covered, to melt cheese. Remove burgers from grill. Grill buns cut side down until toasted.
5. To assemble burgers, top bottom halves of buns with lettuce, tomato slices, and burgers. Spoon on onions, and top each burger with 2 pieces bacon and bun tops.

Makes 8 servings.
Each serving: 430 calories, 20 grams fat, 29 grams protein, and 33 grams carbohydrates.

This recipe was found while waiting for an appointment and leafing through Redbook in the waiting room. It has been tried and is DELICIOUS!!!!

What I most enjoyed about this recipe is that it is a take on sliders. Sliders usually have a very soft bun of which you can throw them down one after the other...this is a decadent little burger of which you taste and be satisfied while dining with others. It is filling for most, but some will enjoy two or three so plan accordingly.

So, in close, I suppose my essence of summer can be summarized by cheeseburgers, fresh fruit, fresh vegetables, the endless laughter of my children, sunshine, small and intimate gatherings with friends, and an occasional cool breeze wafting in floral fragrances.