4th of July Fun

They always say a conservative's favorite holiday is July 4th (I'll let you guess what they say a liberal's is... I'll give you a clue, it's in April) and in my case, that is definitely true. I love the patriotism and the general brotherhood felt by true blue-blooded Americans as we gather to celebrate this significant day in US history. The flag waving, the fireworks, I love it all. It's even the one day of the year I can stand Toby Keith. Nothing says "America" like "We'll put a boot in your ass!"

I live in a small town, "Anytown USA" as some would say. We have two stoplights and an abundance of white picket fences. Americana at its finest. And like all the other great small towns across the country, the 4th wouldn't be complete without a local parade. So after a few celebratory mimosas with the Shepherd clan, we packed up the kiddos into their wagons and headed off to the Annual Purcellville Independence Day Parade.

Jack getting excited for his first parade experience. 

Everyone knows Uncle Sam drives a Deere.

Happy 4th of July!!!

We wrapped up the evening with your standard 4th of July BBQ, a few cold ones (several in my husband's case...) and some backyard fireworks. A great time was had by all.

In honor of Summer and all that it entails, I've included a great, easy, go-to recipe for your next BBQ or pool party. I got this one from Stef's husband's mom (did you follow that?) who brought it to Ethan's 3rd birthday. I probably ate half the bowl... and I know for a fact Jack ate the other half. As far as I know, it doesn't have a name, so I made one up in honor of it's founder (Josh's mom) and it's appearance (bright and colorful). I give you....

Roanoke Confetti Dip

1 can sweet corn
1 red onion, chopped
1 large tomato, diced
1 can black beans
1 can kidney beans
1 bell pepper, chopped (I opted for orange...)
1 bunch cilantro, chopped
1 avocado, diced
1-2 jalapenos, finely chopped 
1/4 c. olive oil
1/4 c. white sugar (I imagine you could sub with Splenda....)
1/4 c. apple cider vinegar

Heat the EVOO, vinegar, and sugar in a saucepan over medium heat to dissolve the sugar. Remove from heat and let cool. Add all other ingredients to a large mixing bowl and toss with cooled sugar mixture. Chill for a few hours to let the flavors really absorb each other. Serve with tortillas, on tacos, or even as a side. It's lightly sweet and tangy and absolutely addicting! 

Enjoy! Happy 5th of July :)