a decidedly cuban fourth of july

This year's Fourth of July Cuban celebration was, if I do say so myself, a huge success. A house full of family and friends and a sweeping table set up in the yard to accommodate them all, guests piled their plates high with a group effort of Cuban treats. After a long, lazy, yet wild and crazy day of boating in the Long Island Sound, we dragged our sun kissed bodies back inland so that I could get my contributions to the feast underway. Gargantuan-sized shrimp were quickly boiled, chopped, and then immediately tossed in a ceviche marinade full of lime and lemon juice, garlic, red onion, jalapeno, avocado, and cilantro. Then the spread for the cuban grilled corn was whipped together with mayonnaise, chipotle in adobo, chili powder, and lime zest and juice: to be lightly brushed onto the hot grilled corn and covered in crumbled queso fresco and a side of sliced limes for squeezing. This was all to be served alongside a cuban slow roasted/grilled pork, black beans with coconut brown rice infused with ginger, and sweet and salty tostones.

A quick jump in the shower to somewhat regrettably wash off the salt water and into a festive blue cocktail dress and I was ready to enjoy the holiday.

Mint-tea infused mojitos were then hastily prepared in a large pitcher and immediately poured over a generous amount of ice and just like that, party-mode was in full force.

Then it was off to the town fireworks to lay back, relax, digest, and watch the sky light up with fantastic bright lights, our bodies feeling the smooth vibrations of every crack, sizzle, and pop.

Happy Fourth of July, everyone.