Fourth of July 2010

Every year, Ed and Mary host a pool party for their extended families and friends.

This year the weather was perfect.



We displayed our patriotic colors.

Sophie began the day in the playground.

and was joined by her brother Jonathan who enjoyed the sand box.

Floats in the pool.

I set up a panini bar for lunch.

Proscuito ham, baked ham and roast turkey.

Provolone and mozzarella cheeses.

Pesto sauce and fresh mozzarello cheese.

Fresh basil from my herb garden and roasted peppers.

Tomatoes

Everyone built their own sandwiches.

This was very popular.

Here are two on the panini press.

Soon the kids were in the pool.

Here is Dante trying to catch a frisbee

while jumping off the diving board.

And cousin Joshua catching one.

Some adults gathered in the shade for some laughs

and lively conversation.

Others enjoyed the pool.

James and Dante

Matthew grills sausages

to be served with

a variety of salads.

Joshua cuddles with his new puppy,

Bailey

Its time for ice cream sundaes

and banana splits

provided by Sandy

No banana

but I would like two cherries

please.

lots of whipped cream please

chocolate sauce and whipped cream please

no nuts

Jimmies please

More jimmies please

Brothers and cousins

This is me, Vernon, serving grapes to the ladies.

Mary and Karen

The party went on well into the evening

until everyone walked down to the yacht club

to see the fireworks.

The children were watching the sunset

waiting for darkness

and fireworks.

My summer breakfast spot

Pan seared sea scallops with saffron creamed corn

First step is food prep

Cut the kernels off fresh corn


Chop celery, carrots, and an onion

Get a pinch of saffron

Add the saffron to a cup of heavy cream

bring to a boil, and then cover, remove from heat,

and let saffron infuse into cream for 10 minutes

Cook the veggies in olive oil for 5 minutes

Add corn and cook for 5 minutes

Add the saffron infused cream

and cook stirring often

for 10 minutes

The saffron creamed corn is ready

In the meantime, while I wait for Mary and Ed to come home from work, I set the table, including fresh flowers from the garden.

When they arrive I sear the scallops for just a couple of minutes in a mixture of butter and vegetable oil.

Place on top of creamed corn and garnish with parsley.

I season some thick slices of tomatoes with salt and pepper,

brush with olive oil, add some breadcrumbs and basil,

and grill.

Warm up some bread

Enjoy dinner with Mary and Ed

Here is the chef with Mary in my dining room.

For dessert we had fresh raspberries and whipped cream

over sponge cake.