Fireworks and Barbeques!

Really, those are the two things I associate with July 4th. Say what you will about freedom and independence, I generally think about these things every other day in various political and intellectual contexts and actually welcome a break from it.

My contribution to my aunt's barbecue is my famous Orzo Salad with Feta, Spinach, and Mushrooms. I may have used more spinach than I needed, but I think it turned out well.

Whenever I cook something from my Food & Wine magazine, I feel a twinge of gourmet guilt. My original goal was to cook at least one thing from every issue. I think I need to resume that goal. Beginning this month, I am going to try to do this, likely for our weekly "treat" dinners, those meals where nutrition takes a back seat to taste and decadence.

I will begin with Cold Peanut Noodles with Tofu and Red Peppers. In addition to the F&W goal, it also brings me closer to finding the best cold peanut noodle recipe in my collection. I think I will also be attempting the brandied peaches (with vanilla ice-cream) because they look simply amazing and amazingly simple. Perhaps we'll enjoy them on the same night.