In just a few days our country will celebrate Independence Day, commonly know as the Fourth of July. Most folks will have the day off from work, commemorating the adoption of the Declaration of Independence on July 4, 1776.

As a child, the Fourth of July was always celebrated with a large party at my Family’s cabin on Lummi Island. My Mom would make our favorite July 4 foods – potato salad, corn on the cob, cheese burgers, baked beans, fresh berry cake  – and s’mores at the beach before we lit off the fireworks! I also clearly remember my Dad and Uncle always getting in trouble with the neighbors for blowing up the island with contraband fireworks they had illegally purchased on the reservation! For those that grew up in the Pacific Northwest like me, you probably remember wearing long pants, and hooded sweatshirts – it was typically cold, and some years it even rained!  Regardless of the weather, some of my fondest memories are of our annual Fourth of July extravaganzas on Lummi Island!

As I grew older, moved to Montana, then Minnesota, and eventually back home to Bellingham, I have had the opportunity to celebrate this patriotic day all over the USA. Chicago, Big Fork Montana, the Twin Cities, Bend Oregon, Seattle and Bellingham all put on a great party… but I must say, my favorite place to spend the holiday is still Lummi Island.  A lot has changed in the last 15 years, both good and bad. This year, our celebration will be much smaller in numbers – but I still have the desire to make the holiday as special as it was years ago.

My hope is that you can sit back and soak up all the fun you can this holiday weekend! Get creative with your menu – my mom always makes a red, white and blue berry desert like the one shown below….or try this delicious watermelon cocktail that is sure to be a crowd pleaser. Regardless if you are having a party for two, twenty or two hundred, what matters most is that you take the opportunity to gather together and connect with those you love.

Happy Fourth of July!

Red, White and Blue Berry Cake

July 4th Watermelon Wave Cocktail

Chef Renee Marton’s

6 servings

INGREDIENTS

8 cups seedless red watermelon cubes

6 cups seedless yellow watermelon cubes, frozen. (Freeze the yellow watermelon cubes in an ice cube tray, at least a couple of hours. They will be used as ice cubes in the drink.)

1 cup Cointreau
½ cup light rum
1 ½ cups freshly squeezed orange juice
1 cup club soda
¼ cup Grenadine
2 ounces freshly squeezed lime juice

Garnish: 2 mint leaves per drink
A pinch flaky sea salt per glass

METHOD

1. Place red watermelon cubes in blender.  Blend until mixture is liquefied. Strain through a fine mesh strainer.
2. Not including the yellow watermelon cubes, mix next six ingredients until well blended, then add red watermelon juice.
3. Pour drinks into 6 old fashioned glasses filled with yellow watermelon ice cubes. Squeeze the mint leaves gently between your fingers and drop into the drink (don’t over press—mint will become bitter).  Sprinkle drink with sea salt (5-6 grains/flakes for each drink).

You can google “wedding party duties” and discover the long list of official responsibilities assigned to each member of the wedding party.  Check out www.theknot.com – there are some great articles on Best Man, Groomsmen, Maid of Honor and Bridesmaid duties.  I would highly recommend reading these articles if you are a member of a bridal party in an upcoming wedding.

But, before you do that- I have two words and corresponding definitions that I want you to ponder….

Support:

1. to bear or hold up; serve as a foundation for.

2. to sustain or withstand (weight, pressure, strain, etc.) without giving way; serve as a prop for.

3. to undergo or endure, esp. with patience or submission; tolerate.

4. to sustain (a person, the mind, spirits, courage, etc.) under trial or affliction: They supported him throughout his ordeal.

5. to maintain (a person, family, establishment, institution, etc.) by supplying with things necessary to existence; provide for: to support a family.

Friend:

1. a person attached to another by feelings of affection or personal regard.

2. a person who gives assistance; patron; supporter.

3. a person who is on good terms with another; a person who is not hostile.

If you did not have the title of Maid of Honor, but rather Supportive Friend… what would you do to help your Bride plan for her wedding?  How would you help her to prepare  emotionally for the big day? What would you offer to cross off her growing “To Do List”  ?

When I was a bride, I had the two most wonderful Matrons of Honor.  They went above and beyond the call of duty. They were supportive best friends, who were by my side before, during and after the last thank you note was written.

Thank you Jennifer and Kari!

Summer has officially arrived! When I look at my window, I am not totally convinced…but no complaining!  Spring 2009 in the Pacific Northwest was amazing. Warm sunny days made getting up at sunrise to take my wild dog Maggie for a run thoroughly enjoyable!

It’s summertime, and the living is easy.  Your summer party planning should be just as carefree.  When I think of summer entertaining – immediately I think of barbequed salmon, corn on the cob, delicious salads and seasonal berry deserts!  Ok, those that know me, know that I cannot resist a fabulous wine to accompany my meal! On Saturday night, Rob and I entertained our dear friends Sara and Doug for a delicious summer BBQ.  In my mind, there is nothing better then sitting outside on a beautiful summer evening enjoying good wine, food and dear friends. Sara and Doug are getting married in three weeks!  We could not be more excited to partake in their upcoming celebration!

Below are a few of my favorite recipes!  Enjoy!  Thank you to Cooking Light for always steering me in the right direction.

First things first – my new favorite wine!  Possible not with this meal – but you must try it!
Ménage a Trios, vinted and bottled by Folie a Deux Wintery in St. Helena, Napa Count, CA. “A delightful blend based on three varietals – Zinfandel, Merlot and Cabernet Sauvignon.”

Thank you Lynne for this recommendation– you have fabulous taste!

Spinach Salad with Grilled Red Onion Rings and Sesame Vinaigrette

Yield 6 servings (serving size: 2 cups)

Ingredients

• 1 large red onion, cut crosswise into 12 (1/4-inch-thick) rings (about 10 ounces)
• 2 teaspoons dark sesame oil, divided
• 1 1/2 tablespoons fresh lemon juice
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon honey
• 10 cup baby spinach leaves (about 10 ounces)
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon salt
• 1 tablespoon sesame seeds, toasted

Preparation

Prepare grill.

Combine onion and 1/2-teaspoon oil, tossing to coat. Arrange onion on a grill rack; grill 9 minutes or until browned and tender, turning frequently.

Combine remaining 1 1/2 teaspoons oil, juice, soy sauce, and honey in a small bowl, stirring with a whisk.

Place spinach in a large bowl; sprinkle with pepper and salt. Add onions. Drizzle oil mixture over spinach, tossing gently to coat. Sprinkle with sesame seeds.

Cooking Light, JULY 2007

Grilled Orange and Bourbon Salmon

Yield 4 servings

Ingredients

1/4-cup bourbon

• 1/4 cup fresh orange juice
• 1/4 cup low-sodium soy sauce
• 1/4 cup packed brown sugar
• 1/4 cup chopped green onions
• 3 tablespoons chopped fresh chives
• 2 tablespoons fresh lemon juice
• 2 garlic cloves, chopped
• 4  (6-ounce) salmon fillets (about 1 inch thick)

Preparation

Combine first 8 ingredients in a large zip-top plastic bag, and add salmon to bag. Seal and marinate in refrigerator 1 1/2 hours, turning bag occasionally.

Prepare grill

Remove salmon from bag, reserving marinade. Place salmon on a grill rack or broiler pan coated with cooking spray. Cook 6 minutes on each side or until fish flakes easily when tested with a fork, basting frequently with reserved marinade. Cooking Light, JUNE 1999

Jerk- Grilled Corn on the Cob

Yield 4 servings (serving size: 1 ear of corn)

Ingredients

• 3/4 teaspoon ground allspice
• 1/2 teaspoon dried thyme
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground red pepper
• 4 ears corn with husks
• 2 teaspoons butter or stick margarine, melted

Preparation

Prepare grill.

Combine first 7 ingredients in a small bowl; set aside.

Pull husks back from corn, and scrub silks. Brush butter over corn; sprinkle with spice mixture. Place corn on grill rack; grill 12 minutes or until done, turning occasionally.Cooking Light, JULY 2000

Classic Strawberry Shortcake

Yield Makes 8 servings

Ingredients

• 2  (16-oz.) containers fresh strawberries, quartered
• 3/4 cup sugar, divided
• 1/4 teaspoon almond extract (optional)
• 1 cup whipping cream
• 2 tablespoons sugar
• 2 3/4 cups all-purpose flour
• 4 teaspoons baking powder
• 3/4 cup cold butter, cut up
• 2 large eggs, lightly beaten
• 1  (8-oz.) container sour cream
• 1 teaspoon vanilla extract
• Garnish: fresh mint sprigs

Preparation

1. Combine strawberries, 1/2 cup sugar, and, if desired, almond extract. Cover berry mixture, and let stand 2 hours.

2. Beat whipping cream at medium speed with an electric mixer until foamy; gradually add 2 Tbsp. sugar, beating until soft peaks form. Cover and chill up to 2 hours.

3. Combine flour, remaining 1/4-cup sugar, and baking powder in a large bowl; cut butter into flour mixture with a pastry blender or two forks until crumbly.

4. Whisk together eggs, sour cream, and vanilla until blended; add to flour mixture, stirring just until dry ingredients are moistened. Drop dough by lightly greased 1/3 cupful onto a lightly greased baking sheet. (Coat cup with vegetable cooking spray after each drop.)

5. Bake at 450° for 12 to 15 minutes or until golden.

6. Split shortcakes in half horizontally. Spoon about 1/2 cup berry mixture onto each shortcake bottom; top each with a rounded Tbsp. chilled whipped cream, and cover with tops. Serve with remaining whipped cream. Garnish, if desired. Southern Living, MAY 2006

You know when you meet someone and you click immediately? That is an understatement to describe the first time I sat down with Lynne to discuss partnering together on special events.

When I met Lynne, I knew she was the person I wanted to collaborate with to create uniquely stylish, tailor made events. Lynne is a true artist. Her ability to turn a room into a masterpiece is something I can only one day aspire to achieve. Lynne has a passion for event design, an eye for detail, and is always on the cusp of the latest and greatest trends in event decor.

You must come visit her at her studio. The studio is filled with rare finds that she has gathered over the years during her many travels and adventures. You may find something you cannot live without and buy your new love immediately, or choose to rent an item for a special occasion. I promise you won’t leave empty handed.