Waterslides, BBQ, and fireworks...O My!

I cannot believe it's time to celebrate the 4th of July! This summer is already flying by! A slow routine, if any at all, blends the days and nights into each other like a cool summer drink. Suddenly it's time to plan BBQ's with friends and wake up at the crack of dawn with blankets and caution tape to hustle to Founder's and get that "perfect spot". The spot that won't get covered by puffs of black firework smoke or be so loud it becomes impossible to have a screaming conversation with the person next to you. The spot that beckons all your friends and neighbors to join you with glow sticks and red solo cups in hand. Ah, traditions!

This year our family will be starting off the day at the 7th annual Freedom Run. We decided last minute so we probably won't get a shirt but that's ok. We will run, enjoy some pancakes and sausage, and then head back to the hood to slather on sun screen and change into swim suits. Our hood doesn't do a block party so luckily we have friends in high places that allow us to pretend we are part of their block. As long as we bring something good to eat. It just so happens that I found some great recipes for sharing this year. I will also share them with you! (see below)

Wherever your plans take you this Independence Day, I hope it will be full of close family, great friends and good food! Take the time to plan the traditions that will be carried on in your family for generations but also enjoy the subtle quiet moments that make summertime what we all look forward to!

Grilled Corn Cobettes with toppings

Cut corn cobs into 1/2's or 1/3's

Brush with oil and grill about 10 minutes

Prepare toppings in advance:

Herb -1/4 cup butter, 2 T chives, 1 T dill, pinch of kosher salt, whirl in a food processor until well mixed. Place saran wrap over container and chill. Spread on hot corn.

BBQ and Bacon-1/4 cup mayo, 2 t BBQ sauce, 1/2 cheddar cheese, whirl in food processor, chill, spread on corn and roll in crumbled bacon, add more cheddar if you like!

Cilantro-lime- 1/4 cup butter, 1 T chopped cilantro, 1 t lime juice, 1 t lime zest, whirl in food processor, chill, spread on corn.

Basil Mojitos

10 large basil leaves

1/4 cup plus 4 T fine white sugar, divided

1/4 cup lime juice

1/2 cup white rum

1/2 cup club soda

lime wedges

Whirl 3-4 basil leaves and 1/4 cup sugar in food processor until well blended, transfer to a flat plate. Put the remaining basil leaves in a large cocktail shaker with a few ice cubes, the remaining sugar, and lime juice. Muddle the mixture with the handle of a thick wooden spoon. Add rum and more ice and shake to blend. Rub a lime wedge along the rim of a lowball glass and dip in basil sugar. Add ice to glass and strain drink from shaker into glass (don't strain if you want basil pieces), top off with a splash of club soda and garnish with a lime wedge. Enjoy!


Holly and Jenn

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