Happy 4th of July!
We’re up at Chris’s family’s lake house at Smith Mountain Lake in Virginia, and it’s nothing but clouds and rain in the forecast—which has kind of cramped our plans to spend hours floating in the water sipping margaritas. But we’ve nonetheless managed to have a festive and relaxing weekend so far, complete with fancy cocktails, boat rides and fireworks.
A little pre-dinner cocktail on the porch: blackberry whiskey smash with fresh mint from the garden!
No truer love than the one between a man and his dog.
And it wouldn’t be a real American holiday without some pyrotechnics. 😉
And honestly, I can’t complain about an extra-long weekend at the lake under any circumstances. Besides, extra time indoors means one thing: extra time for COOKING (and eating)! I decided to take advantage of the occasion and put together a casual, Southern, summery feast perfect for the 4th of July: pulled pork barbecue, potato salad, coleslaw, mac & cheese, and of course, the crowning touch…warm peach & blackberry cobbler fresh from the oven, topped with vanilla ice cream.
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