4th of July... was good eat'n!

Hope everyone had a wonderful 4th of July.  The 2 Prickly Pears were busy in the kitchen preparing food for a few dinners we were invited to plus testing out new recipes for the cookbook we are creating.  Lots of great things were created.  A few surprises along the way.  Don’t you just love it when happy surprises happen along the way?

Terry started out with a lot of cooking for the picnic on the 4th with old family friends.  Tater Salad, Red, White & Blueberry fruit salad and gooey brownies.   At the last minute we came up with a Rhubarb Mulberry Sour Cream Crumble.  That was one of the happy surprises of the weekend.  Wow was that dessert good!

Friends cooked brats, burgers and a tasty brisket to go with the sides we made.  It seemed everyone was pretty happy with the meal.

Even Louie(corgi) was waiting for a scrap to fall on the ground... it didn't happen.  Poor Louie!

The day ended with Terry trying to walk Major back to the barn for the evening. She had to have a discussion with him about who was to lead who. She (Terry) clearly didn't understand that Major was in control.

I, on the other hand, picked a horse more my size... it was love at first sight.  He was so sweet!

The next night was Fri Fish Fry!   It was OUTSTANDING!!!!

We brought Pull A Part Garlic Bread (Happy Surprise).... Yicks that was great.  We will definitely make that one again! Of course Tater Salad, what is a fish fry without it? And a repeat of Rhubarb Mulberry Sour Cream Crumble. Our friend Cliffy was in charge of the fish and he did a superb job.  (And we got to take the left over fish home!!  Hurray for next day fish sandwiches!)  All I can say is I am glad I wore stretchy pants!

Then we sat out in the backyard where Terry played with her new pals Bud and Barry the beagle!

Lovely 4th with friends and family!

And of course a recipe to share.

Tater Salad

Here's what you need:
2-3 lbs red potatoes peeled and cubed
6 hard boiled eggs, chopped
1/2 cup real mayonnaise
1/2 cup sour cream
1 Tablespoon minced sweet onion
1 Tablespoon Dijon Mustard
1 Tablespoon finely chopped fresh dill
Salt and Pepper to taste

Here's what you do:

Boil cubed potatoes until fork tender.  (Don't over cook or they will fall apart and get mushy in the salad).  Let potatoes cook completely.  In the meantime, mix mayonnaise, sour cream, onion, mustard, dill, salt and pepper in a bowl.  Place cooled potatoes and eggs in large bowl.  Pour mayo mixture over potatoes.  Very gently toss everything together.  Taste to make sure your seasoning is as you like it.

The 2 Prickly Pears hope that all your summer activities are filled with fun and happiness, and don't forget the  yummy things that make get-togethers even more fun!