August in Colorado compared to August in Newport are two completely different experiences. In Newport, August meant tourist season was almost over. You could drive on 101 or 20 without getting stuck behind a RV or a group of tourists going 15 mph to stare at the ocean. Everything was back to normal.
In Boulder, 'normal' is the complete opposite. August brings back all the college kids. You can't set foot in the Target or the Costco; there are lines of parents in various states of an anxiety attack with their kids buying a metric shit ton of top ramen, hot pockets, mini-fridges and shower sandals. Even the local grocery store turns into an absolute zoo. Frat kids discussing the virtues of one flavor of jello over another for jello shots (total aside: I once overheard the frat kids talking about which flavor of jello would be best for a slip and slide. I still don't understand why anyone would think that would be a good idea, but maybe I'm just old). In the latter portion of the month, if you're lucky, you can catch a walk of shame at the grocery store, the person who hasn't yet been home buying whatever they think will help out their hangover.
August also brings Hatch Green Chiles, and if you know a New Mexican, you know that chiles are serious business, and the question "Red or Green?" isn't referring to anything to do with Christmas. People who aren't from New Mexico (me) just don't understand it, much like I will never understand the prevalence of Macaroni and Cheese as a side dish, or Sweet Tea (blech) in the South. It has to do with where we were brought up, I suppose.
Our local grocery store has Hatch Chiles, so I bought about a pound and a half to roast and freeze for the upcoming year, because, again, if you shack up with a New Mexican (as I do), you know that green chiles can be put on almost anything, and green chiles from a can just aren't good enough most times. I learned one thing from this experience: Buy the roasted chiles from the grocery store. More often than not, the hatch chiles you get that aren't roasted don't have much "meat" to them, and are very easy to over roast.
I gave in and purchased roasted chiles from the grocery store, chopped them all up, and froze them in an ice cube tray, for handy-dandy use later in the year. My ice cube tray will never be the same. Chile Ice cubes, anyone?