We decided not to join the 100,000+ throng on the Burlington waterfront on July 3rd, which is when the city of Burlington celebrates. Their fireworks are quite amazing, but we find that we have less tolerance for the crowds and the exit traffic is a nightmare.
We celebrated in a quiet way on Wednesday. We barbecued some chicken and I made a sweet potato salad. Watermelon for dessert. How 4th of July is that? Then we sat on the deck and watched a fireworks show of lightning—the cloud to cloud type that races all over the sky, complete with rolling thunder.
Here on our hill, we had sprinkles. It was a good thing that Burlington had its fireworks the night before because that area was getting the brunt of a storm called a bow echo.
Sweet Potato Salad
- one large sweet potato, cut in bite size chunks
- a stalk of celery, chopped
- half of a red bell pepper, chopped
- chives or a scallion, sliced
- 1 Tbsp. Dijon mustard
- 1 Tbsp. wine vinegar
- 2 tsp. sugar, pinch of salt, a good grind of pepper
- 3 Tbsp. olive oil
This recipe was inspired by one of the Moosewood Restaurant cookbooks—still among my favorites. It easily serves two, but if one of you won’t touch sweet potatoes, give him a tossed salad and eat it all yourself over a couple of meals. The dressing works for regular potato salad too.