nothing like kicking summer off with a good old-fashioned barbecue with your neighbors. what was on the menu? the usual suspects: hamburgers, brats, lemon orzo salad, potato salad, watermelon salad, strawberry shortcake, and root beer floats. our friends chipped in chunky guacamole, grilled sausages and barbecue sauce, crab dip, and homemade blackberry pie! sound good? it was. and i’m happy to share a recipe or two.
the beverage stand included sun tea and cucumber water to keep us refreshed. thunderstorms rolled through in the morning leaving humidity and heat behind in its wake.
root beer floats can certainly quench your thirst too. mason jars served as glassware. the ice cream was scooped earlier in the day and the jars popped into the freezer. when the party started, it was easy to transfer them into a tub filled with ice and bottled root beer. add a straw and summer is off and running.
steel serving tray Target
strawberry shortcake anyone? this classic summer dessert was dished up earlier in the day then stored in the fridge to keep cool. it’s ever so easy to make. layer angel food cake in a mason jar. add strawberries and blueberries. come serving time dollop with whipped cream.
mr. oscar, of course, was front and center during the course of the day. but he landed in the doghouse after we had discovered he chowed down on the leftover hamburgers placed on the kitchen counter….
enjoy your day, ladies, remember our brave veterans that have served our country. but before i go i wanted to share a favorite recipe from my favorite food guru barefoot contessa. this potato salad always gets rave reviews.
old fashioned potato salad – serves 6-8, vegetarian, gluten-free
1/2 cup celery
1/2 cup dill, fresh
1/2 cup red onion, small
3lbs red potatoes, small
2 tbsp dijon mustard
1 cup mayonnaise
2 tbsp mustard, whole grain
1/4 cup buttermilk
black pepper, kosher salt
place the potatoes and 2 tablespoons salt in a large pot of water. bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. drain the potatoes in a colander, then place the colander with the potatoes over the empty pot off the heat and cover with a clean, dry kitchen towel. leave the potatoes to steam for 15 to 20 minutes, until tender but firm.
meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, dijon and whole-grain mustards, dill, 1 teaspoon salt, and 1 teaspoon pepper. set aside.
when the potatoes are cool enough to handle, cut them into quarters or halves, depending on their size. place the cut potatoes in a large bowl and pour enough dressing over them to moisten. add the celery and red onion, 2 teaspoons salt and 1 teaspoon pepper. toss well, cover and refrigerate for a few hours to allow the flavors to blend.