Saturday, July 5, 2008

4th of July festivities

We hope everyone had a great 4th! We started out the day with our neighborhood parade. A fire truck led us from one of the neighborhood entrances to the neighborhood pool. We all got popsicles and everyone "won" prizes (I chose one for our kids to share--a set of bubbles!). There were a ton of kids, at least 60! Such a great turnout! Brent and I wondered if it was due to the "staycation" trend of everyone vacationing close to home due to economy/fuel costs? I'm taking over the role of "recreation chair" for our neighborhood association, so next year the parade will be one of my jobs. How fun!

Our friend Charlcie gave the boys outfits that say "Little Firecracker" on them, and Aunt Kris gave the kids ballcaps. Here are a couple of pictures of the kids in their new duds! (Graham was trying to crawl away, and I think Sophie was holding him there--see her hand on his foot??) The first picture was taken at church on Thursday--they have the neatest displays each year for the 4th of July, and (of course) I had to dress the kids up for Summer Play Day!

We hosted some of the neighbors here for dinner (we got off with the easy part--we just fixed hamburgers, and our neighbors brought over the most amazing side dishes!), then we sat in our cul-de-sac and watched the fireworks going off around us. You'd think we were at a professional display--it was unbelievable! Someone said that one of the men in our neighborhood does fireworks displays for a living, and I can believe it.

Here's a recipe for one of the great dishes we had last night--so tart and sooooo good:

Lemonade (Limeade) Pie
1 (12 ounce) can lemonade (or limeade) concentrate, keep slushy
1 (14 ounce) can sweetened condensed milk (chill in fridge first)
2 (8 ounce) containers frozen whipped topping, thawed completely
2-3 drops food coloring (if desired) for limeade, yellow for lemonade, red for pink lemonade
2 (9 inch) prepared graham cracker crusts

Fold first four ingredients together. Spoon into crust and freeze for several hours (24 hours is best) before serving.