Have you ever noticed that Independence Day is the only day we refer to by date? Yes, think about it...
"So, whaddaya doing for the 4th?" we casually infer, as though this very important holiday has actually trademarked the number four, stealing it from the other 9 digits. I mean no one says, "Are you staying home for the 25th?" or, "Did you buy a new dress for the 31st or are you going to wear that tight sequined one?" I mean really! If my husband gave me a card that said, "Happy 14th..." I think I'd spit.
Sure, sure. Hooray for the red white and blue, for amber waves of grain, for Betsy Ross, and the Statue of Liberty. Woo-hoo for the iconic gingham tablecloth, and finally a nod to the American way of abbreviating ABSOLUTELY EVERYTHING.
I'm just saying I think this, of all days, deserve a title that takes longer than two seconds to say. And being the rebel I am, I have decided to combat this reticence with a menu that takes boring up a notch...and a half...and maybe a smidgen more, because a nod to taking a little extra time is long overdue. This post and the recipes are my way of saying that freedom is a precious thing, and it deserves more than a single syllable word or a familiar menu.
So, partying again with our friends the Neer's (can I just say I love giving Vicky a food assignment? 'Cause the bruschetta was off the charts yummy!), we spent our nation's birthday doing some of the familiar things: eating, laughing, and watching a little baseball. But in our heart of hearts, as our forks touched the plate, "The Fourth of July" was elevated to a place it deserved. Memorable. See our menu and decide for yourself:
Shitake Mushroom and Shallot Grilled Hamburgers with a Pimiento Cream Sauce, Sweet Potato, Apple and Radish Salad, then Bacon, Kale and Broccoli Salad, and for Dessert, a Kiwi and Blueberry Cream Cheese Tart.
Watch my short video about getting comfy in the kitchen.
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Meet the Cook...
My name is Camine Pappas and I love to create beautiful and delicious food that anyone can make. My signature style centers around a love for combining things in a way you might not expect as I work to find a hidden combination of colors, textures and flavors from the things that are in my pantry and/or easy to obtain.