Happy 4th of July!

We started our day with a quaint little parade in Williamstown, MA. My two-year-old daughter, Estelle, enjoyed the goats, horses, and firetrucks. And candy was thrown at her feet, along with red necklaces, and flags. Patriotism abounds in this small town. I'm sure this can be said about many small towns across the country today. I've seen several trucks and jeeps with large American flags flapping in the wind and I actually get a bit teary. There are tragedies still fresh in our minds. But let's focus on the positive today; let's focus on being together with family, friends, and our communities. Here are a few pics that, in my humble opinion, capture the spirit. 

Our daughter, Estelle Klein 

Uncle Sam the goat. 

Bonnie Lea Farm in Williamstown, MA

 http://bonnielea.com/wordpress/

After our little one naps, we'll take a dip in Windsor Lake in North Adams, MA. Beautiful lake and it is definitely cold enough to restore us from this heat and humidity. 

And it wouldn't be the 4th without a cookout.

Our menu consists of grilled turkey burgers with various toppings. I think my burger will be topped with sour cream, cheddar cheese, and fresh garlic chives from the garden. And, of course, everything is better with bacon. Consider these options too:

1. barbecue sauce, grilled red onions, bacon, and swiss cheese

2. ketchup and bread and butter pickles

And you can't have a cookout unless there is a salad. I love olives. Did you know if you mouth the words "olive juice" it looks like you're saying "I love you"? Anyway, I digress. One salad that is sure to have plenty of olives is a Greek pasta salad. And for added flavor, there is plenty of pepperoni. Notice my attempt to be alliterative. Who doesn't love olives and pepperoni? 

Recipe and photo courtesy of My Baking Addiction

Greek Pasta Salad

8 servings

Ingredients

DRESSING

1 cup olive oil

3/4 cup red wine vinegar

2 teaspoons garlic powder

2 teaspoons basil dried basil or a tablespoon of chopped fresh basil

2 teaspoons dried oregano or a tablespoon of chopped fresh oregano

1-1/2 teaspoons freshly ground black pepper

2 teaspoons granulated sugar

FOR THE SALAD

1 pound rotini pasta cooked according to package directions
1 pint cherry tomatoes, cut in half (you can also sub in grape tomatoes)
1 large cucumber, seeded and chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
4 green onions, thinly sliced
3/4 cup Kalamata olives
1-1/2 cups crumbled feta cheese
1 7-ounce pepperoni stick, sliced

DIRECTIONS:

1. In a a large Mason jar or other sealable container, combine olive oil, vinegar, garlic powder, basil, oregano, black pepper, and sugar. Shake well to combine.

2. In a large bowl, combine cooked pasta, tomatoes, cucumber, bell peppers, green onions, olives, feta cheese and pepperoni.

3. Separate and reserve ½ cup of dressing in the refrigerator.

4. Toss the pasta salad with the rest of the dressing until evenly coated. Cover, and chill overnight.

5. Right before serving, freshen the salad with the reserved dressing, tossing to coat.