Two, Twenty or Two-hundred
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
- Place red watermelon cubes in blender. Blend until mixture is liquefied. Strain through a fine mesh strainer.
- Not including the yellow watermelon cubes, mix next six ingredients until well blended, then add red watermelon juice.
- 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).
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