I'm Helping, Night Walk, Today's Menu

1. I found the perfect place to sit while I assisted Steve with planting: on the grass under the maple tree with a breeze blowing into my face, garden hose at the ready.
2. Henri and I walked to the mailbox tonight with just enough light in the sky to see our way. Fireflies dotted the fields and a lone deer kept an eye on us us from under the old pear tree.
3. Fresh Dill Tzatziki and All American BBQ Sauce are two recipes that are a summer staple in our home. The tzatziki is a refreshing dip with crunchy cucumbers and snappy lemon. I like this BBQ sauce because it has no artificial, smokey flavor like most store-bought brands.

Fresh Dill Tzatziki

 2 c. plain, whole-milk yogurt

1  12-oz. unpeeled English cucumber, halved lengthwise, seeded, coarsely grated

1 tea. coarse kosher salt

 ¼ c. sour cream

1 Tbl. minced fresh Italian parsley

1 Tbl. white wine vinegar

1 Tbl. fresh lemon juice

2 ½ tea. minced fresh dill

1 ½ tea. olive oil

1 small garlic clove, minced

Line sieve with 2 layers of cheesecloth; place over deep bowl. Spoon yogurt into sieve. Cover, chill sieve in bowl overnight.

Toss cucumber and 1 teaspoon salt in bowl. Let stand one hour. Drain as much liquid as possible from cucumber, then pat dry with paper towels.

Transfer yogurt to bowl, discard liquid that has drained from it. Mix cucumber into yogurt. Mix in remaining ingredients. Season with salt and pepper. Cover and chill 1 to 4 hours.

I serve this with baked pita triangles. Cut pita bread into wedges, separating layers, and spread on baking sheet. Bake at 400°F for 6-7 minutes or until crisp.

Makes about 2 cups

                                           All American BBQ Sauce     

2 Tbl. butter or margarine                                    

1 onion, finely chopped                                                   

1 large garlic clove, minced                                             

1 ¼ cups ketchup                                                             

1/3 cup lightly packed brown sugar

1/3 c. cider vinegar

½ c. Worcesteshire

2 tea. chili powder

dash red pepper sauce

Melt butter in a medium saucepan. Add onion and garlic; sauté until onion is soft. Stir in remaining ingredients. Bring sauce to a simmer, simmer 15 minutes or until slightly thickened. Remove from heat; cover and let stand at least 1 hour to let flavors blend. Use immediately or pour into a container with a tight-fitting lid. Cool then cover tightly; refrigerate up to 7 days. Use to brush on meats or to serve with grilled meats.