So, it's the 4th of July and Red, White & Blue rules. The Independence Day parade is a big deal in the hood…complete with decorated bikes, a brass band, fire engine rides and a fire safety demonstration. Very exciting. 
Swarthmore is a quaint little town. Very few white picket fences, but what we lack in curb-appeal symbolism, we make up for in charm, diversity and personality. Everyone is polite, we have a Co-Op that sells locally grown, homemade, and organic foods, and during the school year, the college students add a spirit the locals miss when they head back to their abodes. 
Someone did steal a garden gnome once…the abduction made The Swarthmorean, our local paper. I think I saw that gnome on TV.
A little while ago, I saw a recipe on food.com for Bacon Blue Cheese Potato Salad that I have now renamed Red, White & Blue Potato Salad....what a patriotic side dish to serve on the 4th of July!
RW&B Potato Salad
Ingredients
2 1/2 lbs red potatoes, cut into eighths (The Red)
5 slices bacon
1/2 cup mayonnaise
1/4 cup sour cream (The White)
1 tablespoon vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
4 green onions, chopped
3 ounces blue cheese, crumbled ( about 3/4 cup) (The Blue)
Directions
Boil potatoes until tender. Cook bacon until crisp, and crumble into pieces. In a bowl, combine mayonnaise, sour cream, vinegar, salt and pepper. Fold in green onions, cheese, potatoes and bacon.
Can be served immediately or refrigerate until ready to serve. I served the potato salad in this fun bowl I got from Pier 1. Love the red & white tablecloth pattern...and the ants!Interesting post about the 4th of July on the National Constitution Center blog.
Read it here
BTW…Trish H., who is a new follower of KOPO on Twitter, won the Cocktail Shaker!
No comments:
Post a Comment