It was hot. There were fireworks three nights in a row. We ate a lot of salad.
Barley salad with red pepper, yellowy-greeny bell pepper, red onion, kalamata olives, parsley, salt and pepper, and dijon vinaigrette.
Carrot salad with olive oil, lemon juice, a couple small cloves of garlic, and salt and pepper. This was not enough garlic for four carrots, fyi. I think one clove per carrot is a good plan in future.
Of course, I also made and ate a lamb burger at about 10 pm Saturday night. Mix ground lamb, breadcrumbs, minced ginger and garlic, and diced jalapeño; gently form into burger; cook on high heat for about 3 minutes per side; eat on good toasty bread with mustard, lettuce, and the first farmer's market tomato of the year. This one was purple cherokee.