The “old timers” in Maine always eat salmon and peas for their fourth of July family feast. This tradition was started a long time ago when salmon still came “up river to spawn” and people still rushed in the Spring to plant their peas so they would have the first peas of the year, hopefully by the 4th, if the weather was good. (I still have customers that plant their peas in the fall so they sprout when they are ready come Spring.)
The old tradition is to bake a center cut chunk of salmon at 350 degrees till it is less than moist, (so all the relatives like it) than nap it with a white sauce, better known as a béchamel sauce to which you add in chopped hard cooked eggs. And peas, lot of peas cooked with butter, salt, pepper and a little water. The rule of thumb was to cook them till when you blew on a spoonful they wrinkled.
This summer marks my thirty-first year as an attorney. But when I think back to the summer of 1978 it is not a courtroom that I see; rather I recall a brilliant sunny July day barbecuing at the base of the Seattle Space Needle on a Weber grill. About twenty of us from the country’s largest pork producing states were vying for first place in National Pork Cook-Out Contest. Truth be told though the southern states, principally North Carolina, Texas and Tennessee are known for barbecue the big boys of pork are Iowa, Missouri, Illinois, Nebraska and Kansas. They were the guys to beat.
Summer is the season for salads. Some days it just gets too hot to turn
on the stove. And you never get quite as hungry on those days anyway. A
salad for dinner makes perfect sense. Still I am always challenged to
figure out how to make salad feel like a meal. Especially without
adding fish or grilled meats. 
Yep, the kids have elevated me to the likes of Albert Einstein. Up until yesterday they thought of me as dull, boring, blah. I couldn't be more of a plain Jane to them.