| Paula's Pantry: A Fireworks Boat Picnic | | Print | |
| Written by Paula Chaney | |
| Tuesday, 29 June 2010 | |
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Time is flying….Can’t believe it’s the 4th of July!! (My FAVORITE weekend of the year!) Wasn’t it just Christmas? Paula’s Pantry posed the question – “What is everyone doing for food July 2nd- fireworks night??”
We are part of the Lake Hopatcong crowd that hunkers down on our dock because we have great viewing position of the big event . As I said to my sons recently, “I love the dock for fireworks… I can have my cocktails, potty, food, and my “peeps” (people) , all from our dock!” They replied, “Mom …that’s JUST the order YOU would say that in!!” (They know me well.) One of my favorite things about the 4th of July weekend is watching the boats come and go from Lee’s Park as they anchor in the main lake off the yacht club in anticipation of the “big event”. The boat lights of red and green show exactly the direction all boats are headed. It is colorful, peaceful and exciting, all at the same time. Actually, In the 12 years we have lived on Lake Hopatcong I have NEVER watched the fireworks from a boat! Aside from a great dock spot, I really think it’s the “potty issue” that discourages me from giving this view a shot!! Secondly, our houseguests arrive and we feast on new recipes to taste test. Too many to fit on our boat.
However, if you are watching boatside (as Tom and his family do) a few things to consider! Organize your food and beverages ahead of the fireworks day—you will enjoy it more. Cold entrees, salads and desserts are most suited. Make sure coolers are properly iced down. These guidelines apply: And as always, the captain is in charge and needs to safely return the craft to launch and shore. The weekend is only beginning – so be safe and be smart. This year we again will be blessed with the company of our best friends, Steph and Glenn and their daughters, Katie and Megan. Our sons Brian and Kevin and ALL the “GFs and BFs,” Katy and Krista, Matt and Sean. (We are breaking Krista in this year!) And a new addition, Arjun—he returns from Memorial Day weekend (we fed him too well). FOOD, FRIENDS, FAMILY, COCKTAILS and FIREWORKS (not necessarily in that order). We moved to Lake Hopatcong 12 years ago 4th of July weekend from Michigan. While un-packing, a neighbor invited us to our first 4th of July fireworks on the lake. Wow—how awesome, and it’s been great ever since. However you enjoy it, please do. We at the lodge are “making memories…making memories”. We are grateful and blessed to celebrate our country’s independence, our family traditions, and the love we are thankful to share.
Enjoy this cold shrimp salad while floating on the boat or at home this 4th of July.
SHRIMP SALAD: (serves 6-8)
2 lbs. frozen, cooked shrimp- thawed (91-110 count/lb) 1 C. mayonnaise 3 Tbsp. fresh dill, chopped ½ tsp. Dijon mustard ½ C. red onion, diced 1 Tbsp. white wine vinegar 1 ½ C. celery, minced ½ tsp. ground pepper 1. In large bowl, stir together mayo, mustard, vinegar, pepper and dill. 2. Combine with the cooked shrimp. 3. Add the red onion and celery. Adjust seasonings. (NOTE frozen cooked shrimp sodium content. Add salt only after tasting if needed.) 4. Serve immediately or cover and refrigerate a few hours. Serve on a bed of salad greens or with croissants.
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