I know it’s August, but I just returned from a long visit to family in California. The weather was a balmy 76 degrees during the day and cooler at night. I celebrated the Fourth of July twice.
Once on the actual 4th with family and on the 3rd in the little town of Moorpark with friends. Moorpark uniquely celebrates the holiday on July 3rd with a huge celebration and fireworks at the town center.
The residents have also added their own way of celebrating. In most neighborhoods, garages and houses are opened, tables and chairs are set out, barbecues are fired up, and neighbors visit each other and share food and drinks.
There are so many children running from house to house that any cars driving by crawl down the streets with infinite patience and care. Everyone smiles and waves.
Just before the beginning of the fireworks, most head to places where they can easily see the beautiful show of lights and color. Then they return home and resume their partying. It is small town America on display.
An old friend I hadn’t been in touch with in thirty years found out I was in town and asked that I come see her and attend her July 3rd party. She had invited so many people it was dizzying.
She had people in every room and people crowding the outdoors and pool. Everyone was asked to bring a dish and she asked me to bring something that had been a favorite of hers.
I hadn’t made it in thirty years and had to recreate it. I wound up making it when I would have preferred chilled potato salad, but here’s the recipe. It’s still rich and good.
Carla’s Potatoes – 350 degrees: Peel 6-7 medium potatoes. Boil until short of tender and grate. Melt ½ stick butter and place in large bowl with 1 can Cream of Mushroom soup and mix well. Add 1-1/2 cups grated cheddar cheese, 1 pint sour cream and 1/3 cup chopped onion. Mix well. Place in buttered 9×13 glass pan. Top with ½ cup parmesan cheese, ½ stick melted butter and ½ cup bread crumbs. Bake uncovered for one hour.
