Memorial Day, a special day filled with love and prayer remembering those who have touched our lives and filled our hearts with everlasting memories. Our nation’s flags at half-staff. The stars and stripes mark the graves of fallen soldiers. Prayers are offered; America stops to remember those who fought and died for freedom. That is what Memorial Day is supposed to be for all Americans, a time to reflect on the past, remembering those who helped guarantee our freedoms. It’s a day set aside to remember the accomplishments of men and women of valor and courage.

These brave men and women who answered their country’s call came from all walks of life. They came from factories, offices, college and farms. Some were young and just beginning life, while others were busy raising families. Each had one thing in common; they were proud of their country. They demonstrated this pride by serving the nation. They asked not for reward or glory. They asked only to serve their nation. These proud men and women were to face, fear and danger, defending the flag and freedom for their fellow citizens. They have paid the price for our freedoms and to see our flag continue to wave freely. The price of freedom for these heroes was their lives.

Our task, those who have served the nation and returned to their loved ones, friends and neighbors, is to ensure that Americans everywhere remember these men and women, and honor their service and sacrifice. All of us and today’s veterans will never forget our loved ones in uniform who paid so much so others could be free. That’s what Memorial Day is to veterans. It is a day to remember those men and women who made the ultimate sacrifice while fulfilling the greatest obligation of their citizenship.

After Memorial Day that is when summer begins for me and time to cook outside. However, this year we’re awfully slow doing much of it. Either we have been too busy, or it has been raining to really enjoy cooking outside. Here is a scrumptious way with potatoes while you’re grilling the meat.

GRILLED HERB POTATOES

4 potatoes

1/4 cup fresh chives,

chopped and divided

1 cup Italian salad

dressing

1 onion, sliced

4 sprigs fresh sage

salt and pepper to taste

Cut each potato into 6 wedges. Lay 3 wedges together on a double square of aluminum foil; sprinkle with one tablespoon of chives and 2 tablespoons salad dressing. Place a slice of onion and a sprig of sage on remaining 3 wedges. Fit potato back together and sprinkle with an additional 2 to 3 tablespoons salad dressing. Wrap tightly. Grill, covered, over medium heat for 1 hour or until potatoes are tender. Discard sage; add salt and pepper to taste. Serves 4.

“Take Time To Remember! “