My aunt Kathy is one of the most beautiful, gracious women one will ever meet. She consistently holds parties and dinners for birthdays and holidays and sometimes just because. Is it any wonder that each year when her birthday rolls around I want to do something for her to let her know just how special she really is.
Kathy is the youngest of six children, one of whom was my daddy. She is the last one of her childhood family and no one would ever guess she is 84 years old today. Growing up we all called her “Sue” but as we all matured, she indicated she would prefer to be known as Kathy rather than Sue. I could relate. (The family called me Cindy – which I always hated. My name is Cynthia and I wanted to be addressed as such.) One of my daddy’s sayings was, “I’m full clear up to Sue’s house” when he ate too much. Obviously, we didn’t live in the same city as she. Luckily, now I do!
For her birthday each year I try to avoid a patriotic theme. It just doesn’t seem fair to her to have to share her birthday with America every year. I liken it to someone who has a birthday around Christmas. The birthday girl needs to be celebrated for herself! However, this year, she is sharing her birthday week with America’s 250th so it’s kind of a big deal. Thus, I decided the theme would be Celebrating Red, White, and Sue.
Planning was so much fun! I started a month early to ensure I could carry off the theme in food for the dinner. At first all I could find were desserts. Summer fruits are fairly easy – watermelon, strawberries, blueberries, cherries – you get the idea. But the other food was a bit of a challenge.
Appetizers included three dips – red pepper salsa, creamy garlic, and blue cheese — with white and blue corn tortilla chips; popcorn with dried cranberries and blueberries and blue and red M&M’s; and watermelon squares topped with feta and a blueberry. Sparkling fruited lemonade rounded out the starters.
For those who eat meat I made oven-fried chicken – white meat of course! Red, white, and blue roasted fingerling potatoes, and white corn with red bell pepper, to which I sneaked in some chopped jalapeño and cream. I made red, white, and blue deviled eggs, a cannellini bean salad, fruit and purple greens salad, coleslaw with dried blueberries, and a blue pasta salad. *
Since Kathy is a wonderful baker, I didn’t even try to create a cake. Whole Foods has the most delicious Chantilly cake with berries, and a local grocery store had a vanilla, strawberry, blueberry neapolitan ice cream.
Everyone wore red, white, and blue and the party was a huge success. We celebrated our precious aunt in style.
Mary Ann and I wish you a safe and joyous celebration of America’s semiquincentennial! Happy Independence Day!
*Most of the recipe inspiration came from FoodNetwork.com. The Summery White Bean Salad was from KyleeCooks.com and the blue pasta was inspired by a Mermaid Pasta recipe at veganeasy.org. If you follow this blog you know that I consider a recipe a suggestion – I rarely follow a recipe exactly. That said, I am appreciative of these cookbook authors and bloggers for graciously sharing their recipes for people like me to gain inspiration.
Silver Sage Sisters 