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| In New England, we were told, the 4th of July menu includes salmon and peas. This makes sense if you think about the season: when there were salmon in the Atlantic, that’s when they were being caught. Here is our version: grain salad with peas, a tomato galette, and salmon in sour cream and mayo. |
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| Close up: a salad of rice, quinoa, peas, mushrooms and garden herbs. |
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| Dessert galette, with rhubarb. And patriotic tart. |
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| Len and all our guests, ready to eat. |
Lucky lucky guests at your beautiful table. Everything sounds amazing! I remember reading the story of Anadama Bread in the first cookbook I ever owned : Betty Crocker (an early edition from way back in the dark ages when we were first married!) I don't think I ever made it though because I was new to everything so it was the basic 'can't live without its' that I needed. "We" (not personally) are still catching salmon here on the west coast and that dinner sounds wonderful for this time of year!
ReplyDeleteA beautiful table setting and a spectacular meal. You must LOVE to cook, dear. That salad looks perfect to me.
ReplyDeleteWhat a great spread and some happy guests.
ReplyDeleteIt all looks so yummy Mae!
ReplyDeleteSo different from a year ago! Your patriotic tart looks so pretty.
ReplyDeleteLove especially the last pic! Fun times!
ReplyDeleteThank you for letting us all join you at this amazing table of food. I would love to try a little of that tomato galette and the bread, please. And perhaps a bit of that patriotic tart.
ReplyDeletesuch lovely food and a lovely gathering.
ReplyDeleteThat looks like a wonderful dinner, Mae. And how terrific to finally be able to celebrate with friends!
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