Remember and Honor
Published May 26, 2020
There is so much to love about Memorial Day weekend – the long-awaited unofficial start to summer, the plethora of food at family BBQs, the extra day off from work, but most importantly seeing those beautifully bright red, white, and blues adorning front walkways, beds of pickup trucks and parades.
Our flag does not fly because the wind moves it…it flies with the last breath of each soldier who died protecting it.
As we sat around our dining table this year on Memorial Day with our family, there wasn’t a moment that went by that I wasn’t thinking about the stories of lives lost that my father had spoken of during his time at war.
I could not be prouder to have a father who is brave enough to selflessly fight for the freedom of others. I'm fortunate and blessed to have him here to celebrate another day. Let us never forget to honor the countless, brave veterans who have sacrificed their lives for the freedom and luxuries that we all enjoy today and everyday.
Our BBQ was filled with patriotic colors and flavors:
Blueberry Bourbon Smash – OR Tequila! Choose your preference or a batch of both! Equally delicious and smooth. Combine 12 oz of your favorite bourbon or tequila with ½ cup fresh lemon juice, ½ cup blueberry jam and ½ cup blueberries in a pitcher. Mash blueberries with a wooden spoon and mix well. Chill until ready to serve. Strain into a shaker with ice, shake well, and pour into a turbinado sugar rimmed glass. Garnish with thyme and blueberries.
Red, White and Blackberry Skewers – Thread watermelon, ciliegine mozzarella and blackberries on a skewer. Drizzle with honey and top with Himalayan pink sea salt.
Fall Off the Bone Baby Back Ribs – My brother’s recipe that I stole years ago. You’ll understand why once you try it! Preheat oven 275 degrees. Rib rub – mix 2 parts paprika to 1 part kosher salt, 1 part brown sugar and 1 part dry mustard. Rub and and coat a rack of baby backs. Wrap three times, altering seam direction, in large sheets of aluminum foil. Place on a cookie sheet. Bake on the center rack for 4 hours. Remove from juices and aluminum foil. Baste with your favorite BBQ sauce. Grill on medium-high heat a few minutes a side until charred and crisp. Re-coat with BBQ sauce and serve. These fall right off the bone and melt in your mouth. Be prepared for a very messy grill and clean up.
Blueberry Italian Cream Cake – A delicious combination for summer – coconut and blueberry. The cream cheese frosting is full of flavor and chopped pecans adding the perfect texture to every bite. This cake can be made a day ahead and stored in the fridge.
Enjoy!
Renée Meuse Lovley