The Whirly Girl

Food for the 4th.

Posted on: July 10, 2009

We can reach my parents’ house by car in three hours, so we decided to go visit for the fourth of July.  One of the side dishes for Saturday supper was this lovely salad, composed of red and yellow tomatoes from Mom’s garden, a red bell pepper from ours, and avocado, cucumber, and purple onion from the grocery store.  It was dressed with a mixture of olive oil, balsamic vinegar, basil from Mom’s garden, and a bit of dijon mustard, courtesy of my husband, Scott, salad dressing extraordinaire.  We were going to put feta on top, but forgot.  When you make it, remember the feta.


I had a burning desire to make a red, white, and blue dessert and found this recipe in the latest issue of Martha Stewart Living.  I let HEB take care of the ice cream and sorbet part, but I did make the spoon cookies.  They weren’t as pretty as Martha’s, but I tried.



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