Well, it would appear I’m not among the chosen enraptured few, because I’m still here today and, while I am quite happy, I wouldn’t say I’m experiencing anything close to rapture.

But if you’re reading this, you, too, are among the rejected, who now must wait until sometime in October, when all who were left behind will be caught in the cataclysmic final end to it all.

One of my grandmothers had a little saying she’d mutter whenever she thought any of us were talking silly nonsense. “Billie-allie-goolie,” she’d mouth, rolling her eyes.

Well, Grandma, there’s a lot of billie-allie-goolie going around these days; too bad you’re not here to enjoy it.

Am I disappointed I wasn’t among the chosen? Not by a long shot, because I’m flat out not ready to leave this lovely island, let alone the earth, even if it does rain too much.

And since I’m not sure where the enraptured few were actually going, nor where I’d end up if I were taken away right now, I think I’ll just stay put and continue to enjoy life right here.

After all, we’re heading into our first big three-day weekend of the summer season and I wouldn’t want to miss Memorial Day.

Rain or shine, indoors or outdoors, it’s always a fun-packed weekend, and since most of our activities invariably involve my favorite picnic-style potluck food, I’d really hate to miss it, even for some ethereal rapture.

Today, however, is also a special day, one of many in May, but not as well known or observed as the others. Friends, relatives and regular column readers know of my addiction to tap dancing, and (insert loud “Huzzah” here, please) today is National Tap Dance Day. (I’ll bet you didn’t know that.)

I’ve said it before, I’ll say it again. Tap dancing is the best cure I’ve found for the blues, stress, worries, and as I pointed out in a recent column, dancing was recently declared the best exercise to stave off dementia. I now refer to tapping as my combination therapy session and anti-dementia medication.

Of course, many other kinds of dancing also qualify, and I encourage everyone to dance whenever and wherever possible, even if you have to do it freestyle in your own living room to your favorite music.

But, there’s something so fun about putting on shoes with big silver taps on the soles and then actually being encouraged to make as much noise as you can with your feet. I’ve yet to know anyone who dances not to be happier, more relaxed and upbeat after an hour or so of dancing of any kind.

Tonight, because it’s National Tap Dance Day, I’m putting on my tap shoes, pouring a glass of bubbly, putting “Broadway Melody” in the VCR and dancing with two of the best, Fred Astaire and Eleanor Powell, celebrating the fact that I’m still here and still tapping.

RECIPES

As I said, Memorial Day means potluck picnic food in our circle of family and friends, whether we’re able to eat it outdoors or not, and we all know it’s more likely to end up indoors.

Doesn’t matter, as long as someone makes sure it doesn’t rain on Aunt Elizabeth’s brownies or into the potato salad. Speaking of potato salad, I probably have more than two dozen recipes for this standard potluck salad; this one is right at the top of the list, and a bit different.

RED POTATO SALAD WITH YOGURT

4 lbs. red-skinned potatoes

1 cup each mayonnaise and plain yogurt (I prefer Greek-style yogurt)

5-6 T. rice wine vinegar (or use white wine vinegar with a tsp. or so of sugar added)

4-5 cloves garlic, pressed or minced

2 T. minced fresh thyme leaves

1 cup each thinly sliced green onions (including tops) and thinly sliced celery

Salt and pepper, to taste

Chopped fresh chives or parsley, for garnish

Scrub potatoes well; put in a large pan and cover with water. Bring to a boil, reduce heat and simmer, covered, until potatoes are just tender when pierced, 20-25 min. depending upon size of potatoes used (don’t overcook or you’ll have mushy potato salad). Drain and immerse in cold water to cool; when potatoes are cool, drain and cut into ¾-inch cubes.

In a large bowl, stir the yogurt, mayonnaise, vinegar, garlic, thyme, onions and celery. Add potatoes and mix gently. Season to taste, cover and refrigerate until ready to serve (up to 24 hours). When ready, sprinkle with fresh chopped chives or fresh chopped parsley. Serves 10-12.

I’m a big fan of jicama and use it in many ways; it’s low calorie, crisp, tasty, packed with minerals and easy to use. I love it in another standard picnic salad, coleslaw, but again, this one is slightly different and very popular at our summer gatherings. By the way, if you have a Salad Shooter, it makes quick work of making slaw; I use mine for many things.

JICAMA CILANTRO SLAW

1 head green cabbage, finely shredded (if they’re small, use 2)

1 onion, minced

1 med. to large jicama, peeled and grated or shredded

4 T. minced fresh cilantro

1 European cucumber

Salt and pepper, to taste

Lime/Garlic dressing (recipe follows)

Mix cabbage, onion, jicama and cilantro. Peel and seed cucumber; cut into thin 3-inch long sticks. (at this point, you can cover and refrigerate the cabbage mixture and cucumber sticks separately until you’re ready to dress and serve the salad; can be refrigerated up to 2 days).

When ready to finish preparation, stir the dressing into the cabbage, pile slaw into a bowl or onto a platter and garnish with the cucumber. Season to taste with salt and pepper.

LIME GARLIC DRESSING: Whisk together ½ cup salad oil, ¹/3 cup fresh lime juice and 2-4 cloves garlic, minced or pressed (to your taste with the garlic).

And finally, would you like a very old recipe for a quick, easy, delectable appetizer you can put together and have ready to take along or set out in about 15 minutes? I’ve had this one in my “OMG, I need something to set out, NOW!” file for more than 30 years and use it, with variations, often.

HASTY HOT TREATS

4 green onions, including tops, finely minced

½ cup freshly grated Parmesan cheese

6 T., perhaps a bit more, mayonnaise (I’ve been using ½ mayo and ½ wasabi mayonnaise for the past 2-3 years because I love the wasabi sharpness; use whatever pleases you)

24 more or less slices of cocktail-size rye bread (or ¼-inch-thick baguette slices)

Stir together the onions, cheese and 6 T. of the mayo until well blended. Add more mayonnaise as necessary to give the mixture an easy spreading consistency. Arrange the bread slices side-by-side in a rimmed baking pan. Broil about 6 inches below heat until bread is toasted. Turn slices over and spread cheese mixture on the untoasted side. Broil about 6 inches below heat until bubbly and lightly browned, about 3 min. Makes 2 dozen appetizers.

Note: I often garnish the top after toasting with a grape tomato half, or olive slice, or half an anchovy, or a thin slice of cornichon, chopped chives, minced cilantro — whatever is on hand and complements. Obviously, this is easily doubled; you can make as many as needed.