Before my vegetable garden slips away for the season I just have to share this illustration. It’s one my cousin “liked” on social media and I am just taken with it. I wanted to share it for quite some time but could only wish I knew who to give the credit to for capturing so much of my childhood in just one frame. After some good, old fashioned Google searching, I am happy to be able to acknowledge that it is a watercolor by artist Jill Pritchett. Her website is at www.mtnart.com . This could have easily been either of my grandmothers, with their cotton dresses and aprons. The fabric looks so familiar, soft, and slightly worn and faded, reflecting the daily hard work they performed. And the hands, oh the hands – I can almost feel their touch; they are so descriptive. One can tell these hands have snapped many a bean and shelled many a pea, and looked after many a grandchild. The artist calls it “Memories of Granny’s Hands”. Thank you, Jill.

Just in time for your 4th of July celebration! Add a personal, customized touch to a delicious meal with an easy, “made-from-scratch” barbeque sauce. If you have never made it, you will be surprised at just how easy it is. Smoked meats such as briskets and ribs, or grilled chicken, pork chops and sausage links can only be made better with the addition of a fantastic sauce. There are many good bottled barbeque sauces on the market but you just can’t beat stirring up a fabulous sauce of your own. Your friends and family will be so impressed! You may have read the stories I’ve written about “PaPaw Dub’s” homemade barbeque sauce. We first started using the recipe that he created for his award-winning briskets; but since he used to make it by the gallon, we’ve reworked it a little. I add flavors that go with the type of meal we are preparing. This version is infused with smoky chipotle chiles and has become a classic. Use this recipe as is or change up some of the flavors to make your own signature sauce. Cook and prepare meats for serving and apply sauce like a paste, as much or as little as you like. Or serve the sauce on the side. This recipe makes approximately 3 cups. Cut the ingredients in half if you just need a dab, but every time I do that I dance around the kitchen eating it by the spoonful, wishing I made a full batch. Smoky Chipotle Barbeque Sauce 12 ounces tomato paste 1/2 cup water 1/2 cup cola (regular, not diet) 1/4 cup white vinegar 1/2 cup light corn syrup 1/2 cup dark brown sugar 2 to 3 tablespoons chipotle chiles in adobo sauce, finely minced 2 tablespoons freshly squeezed orange juice 2 tablespoons Worcestershire sauce 2 tablespoons soy sauce 2 teaspoons salt 2 teaspoons freshly ground black pepper 1 teaspoon freshly grated ginger root 1/2 teaspoon onion powder 1/2 teaspoon garlic powder Whisk together all ingredients in a medium saucepan. Cook over medium heat until mixture comes to a slight boil. Reduce heat and to low and simmer for 20 minutes, stirring often. Remove from heat and cover with lid until cool. Mixture will thicken as it cools. Refrigerate in airtight container until ready to use. Reheat as needed. TIP: When you purchase a can of chipotle chiles in adobo sauce and only intend to use a little, whop them in the blender for a couple of good turns. Spoon the mixture into an ice cube tray. Freeze, then pop out frozen chile cubes and place in a zip-top freezer bag. Take out one cube at a time to add to sauces and other recipes as needed. A standard ice cube will be about 2 tablespoons.