Usually on the 4th of July I go all out. Lots of guests. An insane amount of food which I plan for weeks in advance. And I end up slaving over a hot grill all day long.
Not that it’s a bother, I really enjoy it. But this year I simplified things. Just a handful of family members to entertain. A few meats to grill and a couple of side dishes.
Because this year I wanted to sit around and enjoy things for a change of pace.
A quiet simple day. A time to reflect on sacrifice. On those that fought and gave their lives for our freedoms. And for those that carry on with that fight still.
A time to celebrate life and all of the good things we’ve been blessed with.
I hope your 4th was spent with the ones you love. Eating yummy food and enjoying all of the good things that make you truly happy.
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I haven’t had poke cake in years! You’ve inspired me to dig up the reciPe and introduce it to my kids!!!’. Glad you had a nice holiday, you deserved it!
Looks like a fabulous day! Just curious– what’s the dish in the picture below the picture of the steak? Looks really good whatever it is.
Jen from Quincy
Sounds like a fabulous way to spend the 4th (or anyday) to me eh ! That food, yummymmmmmm
The meal looks amazing! Can you please share the recipes?
Mynde- I’ll help you so you don’t have to dig it up. Bake one cake in a 9×13 baker. Make Jello according to the package. Poke holes in cake. Pour hot Jello over top. Chill overnight. Frost with Cool Whip. Enjoy!
Jen and Christen- Here you go..
Wok Stirred Vegetables and Rice Noodle Salad
8 oz rice stick noodles
1 Tbsp canola oil
1 Tbsp garlic minced
1 Tbsp ginger, minced
1 bunch scallions, white and green parts separated and thinly sliced
1/2 head white cabbage, cored and cut into 1/2 inch dice
2 medium red peppers, cut into 1/2 inch dice
2 cups carrots, shredded
4 Tbsp soy sauce
4 Tbsp rice vinegar
1 Tbsp sesame oil
1/2 cup basil leaves, cut into 1/4 inch strips
kosher salt and freshly ground black pepper
Put noodles in a large bowl and fill with hot water to cover for 15 minutes or until soft. Drain and set aside.
Heat a wok or large pan over medium high heat. Add oil to pan. Once hot, add garlic, ginger, and scallion whites. Stir fry for 30 seconds. Add cabbage and stir fry for 1 minute. Season with salt and pepper. Add peppers and carrots and toss. Add 2 Tbsp of the soy and all of the vinegar. Toss and remove from heat.
Add half of the veggie mixture to the noodles. Mix in remaining soy. Add sesame oil and basil. Mix well.
Transfer noodles to a large serving platter. Top with remaining veggies and garnish with scallion greens.
This recipe is from Ming Tsai’s new cookbook which is coming out in October. It is delicious. You can serve it hot or cold.
Theresa-Didn’t you just celebrate Canada Day? I thought that was this past weekend. Hope you did something fun!!
OK WHAT is Poke Cake? Post the recipe?!
We’re locked into strawberry shortcake…the working mama kind
My mama used to buy the little sponge cake bowls, pour sugary strawberries and juice and load each individual cake bowl up with whipped cream. Even me and my low carb diet ate one of these last night. It was a holiday, you know 
We also are locked in to Poke Cake. I made it last year to take to my In-Laws. It was a hit. I also made it for my son’s birthday party and my tiny niece (she’s 4 and 35lbs soaking wet) ate 3, yes 3!, big pieces and asked for some to take home. I have been requested to bring that to any party at my In-Laws until further notice.
What a great day Melanie! Thank you for remembering those who have served and are serving around the world every day. Thank you for your poke cake recipe and the results look divine! I broke my diet for the holiday too.