The summer of 2018 will undoubtedly be added to that list, embedded in the national consciousness, of British heatwaves. 1976 ....1995 ....2018.
Years when the warm, often damp summers are swopped for something altogether more tropical ... and we British swelter in the unaccustomed heat.
And so it has been for weeks; temperatures 25c plus and little to no rain. No need to hastily pack a cardigan and umbrella as you go out the door, just in case; no need to wonder whether the carefully arranged outdoor event will suddenly be a wash-out as the heavens open!
The gardens and countryside resemble early autumn rather than mid summer - dry, brown grass, crinkly leaves and flowers going to seed.
On the lottie, Mr Digandweed and I have managed to keep on top of the watering -just!
But the good news is the grass doesn't need mowing and the weeds have barely shown their faces!
The trail of tears beans have produced a good crop and there are lots of bright yellow banana-shaped crookneck squash hidden beneath a canopy of large umbrella like leaves.
There has also been a bumper crop of big, fat juicy blackcurrants.
Rather than stand over a big pan of boiling sugar and fruit to make jam, I made blackcurrant vinegar, following a recipe from a favourite book
River Cottage Handbook No.3
The lightly crushed berries are steeped in vinegar for several days, then drained through muslin overnight. The resulting liquid is then boiled with sugar for 8 - 10 minutes until syrupy.
The pretty, ruby coloured vinegar can be used in dressings, added to sauces, drizzled over goat's cheese and historically has been used to relieve coughs and colds.
It can also be diluted with tonic water and enjoyed as a refreshing summer drink.