When I was a child, July was magical. School was over and summer promised so many special delights – the beach, the sand, and the ice cream truck (with its tinkling bell) promising cold, creamy treats.
All loomed magically in my thoughts. Everything seemed to start with the Fourth of July, fireworks, picnics, backyard barbecues, trips to the mountains with its beautiful lakes.
Every Fourth started with a parade, a line of young men holding the flag high, with lines of old men holding flags and marching in uniforms long unworn, standing upright and proud, following them.
Next came the decorated floats, followed by vehicles of all kinds, wagons, cars, trucks, their occupants waving happily to the crowd. Following them came the high school band marching proudly, with baton twirling drum majorettes. And last, but never least, the firetruck tooting its horn with the firemen throwing candy to the crowd.
I especially loved the fireworks spectacular that lit up the evening sky. The oohs and aahs that greeted each new colorful and brilliant display made it even more awe inspiring.
It was always a special day from beginning to end and I remember the delicious treats that seemed to only belong to summer – cotton candy, creamsicles, taffy that stuck in your teeth and every flavor of fudge. Was anything better than hot dogs covered in mustard, cold potato salad, and hot corn dripping with butter?
Nowadays, I still love parades, still cry as the flag goes by, and still love to watch the sky light up with fireworks. And I still love a backyard barbecue but prefer different foods.
I made this dish for the last barbecue I attended, and nothing was left. Give it a try.
Prosciutto Purses – Makes 20 Pieces: Slice 10 pieces of Prosciutto Di Parma in half crosswise. Place one 1” square of cantaloupe or honeydew melon in center of the half. Gather ends of the Prosciutto and bring them together to form a purse with a rounded bottom and a ruffled top.
Tie a piece of green chive around the neck of the purse. Quartered ripe figs can also be used. Serve cold.
