Four years ago, when I celebrated my first 4th in Los Angeles (oh, how time flies and life changes), I recall sitting on a pool deck with friends, drinking a LOT of water, and trying to avoid direct contact with the sun. Why?
Because it was well over 100 degrees outside.
I was in and out of the pool, but it was just too darn hot. (Now I’m humming and snapping my fingers. Thanks, “Kiss Me, Kate.”)
Now, I find it disturbing to learn that this Sunday, the 4th of July, the high for Los Angeles will be in the mid-60s.
Let’s all yell collectively now: “Riiiiight. No such thing as global climate change!”
But, barring discussion of controversial international policies and regulations, I turn to the brighter side. The lemon-chiffon filling of the situation, if you will.
Since it’s going to be kinda not-hot all weekend, what can I bake for Independence day?
Normally, one is relegated to store-bought sweets and maybe ice cream, considering the temperature constrictions of the season.
Let’s get ready to bake saaaaaaaaaaaaale! I’m gonna drop this challenge like cookie dough!
First up, I think, will be a buttermilk pie.
A recipe from David’s grandma that I’m not allowed to share with you under punishment of death or break-up.
Here’s what it sorta looks like, in a photo yanked from the internet:
You can try this recipe from Emeril, but it’s not the same as David’s, so I can’t make any promises. He makes it for Thanksgiving, but I think it would be appropos for the 4th as well.
Naturally, there will be cookies. My friend Gillian makes these from Epicurious, and I can vouch that they are beyond delish.
I can make ice cream, but I wonder if I’m beating that dead horse. Perhaps fruit sorbet.
But that may be kind of intense.