I have been blessed the last few 4th of July’s to be able to wake up with this as my view each morning. I feel so lucky to have this time and the people I spend it with in my life.
I take much thrill in prepping food for this long weekend. We do not go out, we do not even really see many other people. We are on an island literally and figuratively. It is us and very few visitors. We laugh, we cry and we share life. It can be cathartic and lesson filled. We make music we sing at the top of our lungs and we experience each other.
One day I will have a compilation of recipes from this weekend. I would love to share the stories of how food comes about and where we all learned to make what we share lovingly with each other.
Needless to say I was not ready this year to do that. This year I took some photos and observed a lot. I was in an internal place this year I read 2 books in 4 days and I thought a lot about Tripping Vittles. I had good talks with close trusting friends and saw where I can take my vision. Sometimes sitting quiet for me is the best way to see the future.
Right before I left on vacation I got the email that said my site was now operational on its new platform. It kind of took my breath away. I am actually doing this I am wading into waters that 10 years ago I could not of fathomed. Today as I write this it becomes more than a hobby it now becomes a way for me to make a living. You as my readers will slowly see this transform into a true food/Adventure blog.
I have come to realize despite the internet moving at warp speed things in this world do not happen overnight. They take time you have to learn how things work and do things you never have done before I am not of the generation where writing code was taught in school. I am the generation that code was what we did when we passed notes in the shapes of little triangles too our best friends telling them some guy or girl was cute. I am now learning it means entering something so a link can be followed and you can buy or listen to something cool and interesting. That is overwhelming that I am embarking on a whole new learning adventure.
I have heard many times that 10,000 hours doing something will make you a pro. I have spent many more than 10,000 hours making, learning and creating food. I now embark on my first hour of being a professional blogger only 9999 left to go until I will be a true Pro!!
Thanks for coming on this adventure with me and thanks to the Island Crew for all the inspiration and space to just be me. I cannot wait to share with my readers in the future some the amazing food we make and eat on the 4th of July Island excursion.
Until than here is a simple utility vinegar dressing that is good on anything from tomatoes to potatoes. I used it over the 4th on mini heirloom tomatoes, red onion and blue cheese crumbles. As a salad accompaniment to Grilled Flank Steak.
I always make in a mason jar as it is easy to shake and store what you do not use. I had Trader Joes olive oil and balsamic vinegar on hand but you can use any brand.
- 1 cup Olive Oil
- 3/4 cup Balsamic Vinegar
- 2 gloves crushed Garlic
- 1 Tablespoon Dried Shallots
- 1 teaspoon each of dry Ground Black Pepper,Thyme,Oregano,Kosher Salt,Basil
- 1 Heaping Tablespoon of Dijon Mustard
- 2 Tablespoon Honey.
- Juice of half a lemon
Shake very well till blended. You can use right away but I like to refrigerate for at least a few hours and let the flavors meld. Use as you wish good for 2 weeks or so if refrigerated.