On my calendar, Labor Day–September 6 this year–marks a turning point.  It’s the tail end of summer and start of fall.  Usually by Labor Day our sweltering 90+ degree temperatures here in Central Florida have dropped a little (They did just this past week, a prelude to the bigger drop in temps expected later this month).  I’ve received the gigantic September issues of my favorite magazines, filled with pages and pages of glorious fall fashions and makeup (Vogue and In Style arrived the other day, and their spines are about an inch thick.  Wow!)  And the first Christmas catalogs turn up in my mailbox (I got one yesterday).

The Labor Day weekend is the perfect time to reflect on what I loved about summer this year (a lazy schedule, sleeping in late, Mom/daughter shopping days, and having time to try out new recipes), and what I want to achieve this fall, before the holiday rush begins.  I’d like to finish the medieval romance novella I’m working on and send it to my agent by the end of September, and aim to complete a proposal of a contemporary paranormal with series potential by the end of October.  I’m also eager to start planning my fall garden, which will include lots of colorful Impatiens and some veggies.

On the Labor Day Monday, we usually get together with some British Friends and swim, enjoy a barbecue together, and, while the kids watch a movie, chat and catch up on our crazy lives.  Our schedules are so full we rarely get a chance to get together.  I really enjoy that chance to reconnect with good friends.

One of my favorite things to eat at our barbecue is Potato Salad.  It’s quick to make, and the perfect side dish for a casual meal.  Here’s a recipe I often make:

POTATO SALAD WITH GARLIC

3 lbs. potatoes
1 large clove of garlic, finely chopped
1 small onion, finely chopped
4 eggs, hard boiled
1/2 cup good quality mayonnaise
1/4 teaspoon paprika
Pinch of salt

1.  Peel potatoes and cut into 1 inch pieces.  Boil 10-15 minutes until cooked, then drain and cool a few minutes.

2.  While potatoes are cooling, put mayonnaise in large bowl.  Add salt and finely chopped garlic and onion.  Cut up eggs and add to bowl.  Add cooled potatoes and mix well.

3.  Spoon salad into dish.  Sprinkle over paprika, then refrigerate until serving.

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What are your plans for the Labor Day weekend?  What is your favorite dish to take to a barbecue?  Please share your recipe with us.  I’ll pick one winner who will receive a signed copy of A Knight’s Vengeance, Book One of my award-wining Knight’s Series.

Read an excerpt from A Knight’s Vengeance

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