Though it doesn’t feel like July, my vegetable garden is maintaining it’s familiar schedule. The sugar snap peas were abundant, but alas, now finished. The lettuces look like a Dr Seuss creation, a towering village of green pagodas. We’ve loved eating spinach and kale salads throughout the spring, but sadly our lettuce has gone wanting. Meanwhile, the broccoli heads are all shouting to be picked at once. The tomatoes are sulking, as they patiently wait for hot summer days.
It’s the 4th of July, and I’ve noticed our beautiful flag is oddly scarce this year. We seem to be suffering a national broken heart. Where are we headed? We’ve lost respect for our leaders, and with no less than fifteen candidates running for the Republican ticket alone, it seems we’ve lost our way.
On the bright side, it is the Fourth of July, and a special lunch is in order. It won’t fix everything, but it certainly won’t hurt. It requires few ingredients and is ready to eat in minutes.
Using The Barefoot Contessa’s Parties Cookbook as my guide, I tweaked things a bit and came up with this:
3/4 lb of freshly cooked lobster meat, cut into small chunks (careful to discard the cartilage)
1/3 cup Hellman’s mayo (more or less depending on your preference)
2 stalks of finely chopped celery
2 T. freshly chopped chives
plenty of salt and pepper to taste
1 T. freshly squeezed lemon juice
3 T.finely chopped pineapple
Gently mix all the ingredients together. Slice a ripe avocado in half, removing the skin, and pour a little more lemon juice in the cup of the avocado. Sprinkle a little chives and salt and pepper on top, and voila! A lunch both pleasing to the eye and the tastebuds.
Recite this to yourself just once and bask in the beauty of these words written by a young man named Samuel Francis Smith in Andover, MA in 1831