Last 4th of July!

Flag cake is easy to make: white or chocolate cake mix,  Cool Whip or whipped cream, sliced strawberries and blueberries.  My small hand skills are limited but, the grand kids don't notice the imperfections.
How odd it is. Our last 4th of July. It dawned on me today that many holidays we celebrate here in the US, won't be celebrated abroad. Duh! No 4th of July. No Labor Day. No Thanksgiving. No President's Day. No Memorial Day. 
With our intent of blending in while learning the culture, we'll make every effort to embrace those national holidays that are befitting our personal beliefs and respecting those that are not.  

Thanksgiving cooking was tough last year. I prepared an entirely gluten free meal including GF Coconut Flour Biscuits, GF Homemade Croutons to make GF Turkey Dressing, GF Almond Flour Gravy and GF Nut Crust for the sugar free GF pumpkin pies. (We had to ditch the traditional green bean casserole.  There's no good substitute for those canned onion rings!)  

Before Thanksgiving, I'll post some of these recipes for anyone who may be interested.  Tom didn't love everything.  He has picky taste buds..  I can eat my shoe, enjoy the taste and digest it with nary a belch. Not picky. I ate all the leftover GF items for days while Tom nibbled on the turkey and the GF broccoli salad.  After the fourth pumpkin pie, I was done. We won't miss the Thanksgiving meal so much.

Now, as the 4th of July approaches, the plans and menu are in place.  Here's the menu.  Recipes follow for the starred items. 

Fresh Summer Fruit Salad
Homemade  Salsa* & Corn Chips
Crunchy Broccoli Salad with Raisins & Toasted Almonds
Barbeque Baby Back Ribs
Oven Fried (GF) Chicken
Roasted Root Vegetables on the Grill
Mom's Secret Cornbread Recipe* (No secret now! See below.)
Flag Cake 

Luckily for both Tom and I, most of these recipes are gluten free, except for the cake and cornbread.  Also, we gave up corn and all its products last August after reading the book, Wheat Belly by Dr, William Davis to discover the way corn has been genetically manipulated to increase production, stripped of nutrients and loaded with chemicals.  That was a tough one to leave behind.  

Our friends and family still eat corn, except for daughter Tammy and her family. (The rest of them have grown bored with my endless food warnings soapbox so I finally stepped down, preaching only to dear Tom who acts like he's listening).The salsa recipe is easy to make and often a crowd favorite.  Here it is:

Jess’s Salsa
2 - 28 oz. cans Italian style whole tomatoes, save juice, chop tomatoes (I used to use fresh tomatoes but unless they are home grown, generally those at the grocery store are relateivly tasteless) 


1 large bunch cilantro, cleaned, chopped 

1 large onion (Vidalia is available now)

2 jalapeño peppers or small can diced hot jalapenos

3 cloves fresh garlic 

4 T red wine vinegar

Add juice from cans
Add salt and pepper
Add juice from one large lime or two small

Refrigerate overnight for best flavor. Keep chilled in jars for one week refrigerator. 

My mother Sylvia (may she rest in peace) was a quirky woman but, a fabulous cook.  Much to the surprise of other good cooks, she didn't like to share certain recipes.  This cornbread was always a huge hit among those fortunate enough to try it; moist, sweet and flavorful.  

She didn't give me the recipe until I was 30 years old, old enough to keep the "family secret recipe."  She made me promise not to give anyone the recipe in "her lifetime."  

When she passed away in 2003, my friends were chomping at the bit for the recipe which I gladly shared.  Here it is! If you take the five minutes it takes to dump these ingredients into a bowl, stir well and keep an eye out with a toothpick while it bakes, you and your guests will experience the best tasting cornbread on the planet! 
 
Jess’s Mother Sylvia’s Secret
Cornbread Recipe
2 cups Bisquick

½ cup yellow corn meal

1 cup sugar

Mix well

Add:

2 eggs

1 cup milk

1 stick melted butter (1/2 cup)

Pour into a 9” baking pan
Bake at 350 degrees for 35 minutes or until done when a toothpick is inserted.  
Enjoy!

Tom and I don't eat this due the the cornmeal, sugar and Bisquick.  The smell while baking in itself is quite intoxicating, reminiscent of another time.

Tomorrow, Tom will place our traditional 200 small flags along both sides of the peninsula.  

We'll take out our red, white and blue hats, leis, tee shirts and serving pieces. We'll celebrate the 4th of July with the same fervor we have each year, watching the boat parade at 7 PM, tossing water balloons, making giant bubbles and sitting at the end of our dock at dark to watch the head turning five fireworks displays all at once.   Bittersweet!  

Next summer on June 2nd, while living in Tuscany, we'll celebrate the Anniversary of the Republic or on August 15th, Ferragosto.

Bye, bye, 4th of July!

2 comments:

Kathryn Begnaud said...

Thanks for recipes. Is garlic chopped for salsa, or whole cloves dropped in simply to infuse flavor?

Jessica said...

Garlic is chopped. Have a fabulous 4th of July!

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