This entry was supposed to be posted, 3 days ago on July 3rd.  But, I just returned from vacation, and I couldn’t get my booty out of bed.

I quickly convinced myself that I could cook early on Sunday, and post early on July 4th. But ummmmm . . .my life ran a muck (as on most days) and that plan didn’t really work out.  It had something to do with cute little girls dressed up in patriotic wear, and one little girl who had patriotic flip flops. . . .

 and two other little girls who did not. One little girl was smiling, the other 2 little girls were crying. So, we had to make a detour and make an abridged version of last weeks flip flop post.

And then, we had to leave the house when it was pouring raining to go to an outdoor Independence Day Celebration that was held inside. Wait a minute, I think that was Saturday, I’m so confused. In any case, the girl’s didn’t even wear their flip flops.  But they did wear these crazy glasses.

and watch Nana be eaten alive by farm animals. . .

and rode ponies . . . .

and marveled at sparklers. . . .

And ate, and ate, and ate (recipes below).

The End.

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This is our menu for the Fourth.  But, I’m sure it would be lovely any day of the year when you want to see stars in your eyes!

We had Smoked Brisket (courtesy of HEB – perfectly delicious, so don’t hate)

 and.. . . .
Creamy Potato Salad (no mustard)

Ingredients:

3 pounds red potatoes
3 eggs, boiled and chopped
1/2 cup green onion, finely chopped
1 1/4 cup Mayonnaise
1/2 tablespoon celery salt

Directions:

1. Boil potatoes until tender, about 60 minutes. Let cool. Chop into bight size pieces.
2. Mix all ingredients. Salad can be served immediately, or allowed to sit in the refrigerator for later consumption.

Slow Cooked Pinto Beans

Ingredients:

1 pound dry pinto beans
4 slices bacon
1 onion
2 gloves of garlic
1 quart Chicken Stock
Water
Salt and pepper
6 TB sugar

Directions:

1.Soak beans overnight.  If you’re like me, and didn’t do this, use the quick soak method by placing beans in a large pot, cover the beans with water, and bring to a boil. Boil for 2 minutes, remove from heat and let sit for 60 minutes.
2. Discard water. Cover beans with quart of chicken stock and enough water to make sure they are submerged by at least one inch of liquid.
3. Return beans to stove and cook on high heat until they boil. Reduce heat to simmer.
4. While the beans are cooking, using a skillet cook 4 slices of bacon, until crispy.  Remove bacon, reserve about 2 TB of bacon fat.
5. Add chopped onion to bacon grease and cook until translucent, about 5 minutes.  Add garlic in the last one minute of cooking.
6. Add cooked onion, garlic, crushed up bacon pieces, and sugar to the pot of beans.
7. Cook the beans slowly, for 3 1/2 hours, stirring occasionally. Keep the lid on (but slightly tilted – so that air can escape) during the first 3 hours of cooking. During the last 30 minutes, remove the lid and continue to cook. If the beans begin sticking to the bottom of the pot or need more liquid, add water and continue to cook for the remainder of the time mentioned.

Best Blackberry Cobbler

Ingredients:

Filling:
7 cups of fresh blackberries (about 6 six ounce containers)
6 TB water
3 TB cornstarch
1 cup sugar
2 TB lemon juice

Crust:
1 1/4 cup flour
1 tsp baking powder
Dash of salt
7 TB butter, cold and chopped into small pieces
1/4 cup hot water

1. Preheat oven to 450.
2. In small bowl, mix water and cornstarch. Set aside.
3. In a large bowl, add blackberries, sugar, lemon juice, and cornstarch mixture. Mix gently, and pour into a buttered casserole dish.
4. Put the blackberries in the the oven and cook until bubbly. Meanwhile, make the crust.
5. In a medium bowl, combine flour, 1/2 cup sugar, baking powder, and salt. Cut in butter and blend until the mixture looks like a coarse meal.  Add hot water, and stir until a soft dough is formed.
6. Remove berries from the oven, and lower the heat to 400.
7. Make pancake-like forms with the dough, and place them on top of the blackberry filling until all the dough is used and the filling is completely covered.
8. Place back into a 400 degree oven, cook for 20 to 25 minutes or until the crust is golden. Serve with vanilla ice cream.