Libby Hires, Columnist.

Labor Day is the unofficial last day of summer. If you are southern born and bred, you know that it is the last day to wear white until Easter, unlike those rebels that will wear it for 12 months. You also know it’s a great day to have a big picnic or to gather with family and friends.

This year, we have a great reason to celebrate Labor Day: the flooding/Tropical Storm Debby. As my grandmother used to remind my family when something went wrong, “It could be worse!”

When you think of Labor Day foods, you think of “grill foods” like hotdogs, hamburgers, and of course all of the classic sides. You don’t have to stop with those ideas. Get together with family, friends, and neighbors in neighborhood celebrations. It’s always a great weekend to count your blessings!

Here are a few recipe suggestions to help you celebrate this long weekend!

Potato Salad

• 2lbs. potatoes (5 to 6 medium), peeled and cut into 3/4-inch chunks

• 1cup of your favorite mayo (we like lite mayo)

• 2Tbsp. vinegar

• ¼tsp ground mustard

• ¼ to ½ tsp smoked paprika (optional)

• 1 1/2 tsp. salt

• 1tsp. sugar

• 1/4 tsp. ground black pepper

• 1cup thinly sliced or chopped celery

• 1/2 cup chopped Vidalia onion

• 2 to 3 hard-cooked eggs, chopped (optional) Directions: Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat. Reduce heat to low and simmer until potatoes are tender, about 10 minutes. Drain and cool slightly.

Combine mayonnaise, vinegar, mustard, smoked paprika, salt, sugar and pepper in large bowl. Add potatoes, celery, onion and eggs. Toss gently. Serve chilled (especially if using eggs) or at room temperature. Refrigerate any leftovers.

Smoked Grilled Pork Chops

• 1TBSP seasoned salt

• 1tsp ground black pepper

• 1 TBSP garlic powder

• 1TBSP onion powder

• 1 TBSP ground paprika or smoked paprika

• 2tsp. Lea and Perrins Worcestershire sauce

• 1tsp. liquid smoke flavoring

• 4 bone-in pork chops, cut about ½ to ¾ inch thick

Directions: Preheat an outdoor grill on medium heat. Thoroughly mix together in a bowl the dry and liquid seasonings. Rinse pork chops (do not pat dry). Sprinkle the wet pork chops on both sides with the spice mixture.

Rub mixture in well into the meat and let stand for about 10 minutes. Grill the pork chops over indirect heat until no longer pink, about 10 minutes per side, or when an instant read thermometer reads 145 degrees. Allow pork chops to stand about 5 to 10 minutes before serving.

Red, White, and BLUEberry Parfaits

(You can substitute frozen berries for the fresh, just allow time for them to thaw before serving. My grandkids actually love frozen berries, so you can mix it together when still slightly frozen. As the fruit thaws, it flavors the yogurt.

Use clear disposable cups for cookouts or picnics.)

• 1quart strawberries, rinsed, hulled, and sliced

• 2quarts vanilla yogurt

• 1quart blueberries, rinsed Directions: Layer the ingredients in parfait glasses in order listed. Chill until ready to serve. (Add a thin layer of granola between layers if you wish. Want to flavor up that yogurt? Add about a half teaspoon of rum flavoring and mix well.)