Mosaic Monday ~The 5th of July

Our 4th of July was kind of a bust since it was cloudy and 53 and threatening rain at the time we should have been headed to the water to watch fireworks. Oh well...there's always next year! We had a great fireworks show from our front window though. The people in our neighborhood must have had to take out some second mortgages to afford the displays we saw! I had prepared a little picnic....quiche and Cherry pie, so we just ate it at home. Today ended up being glorious and the forecast actually has one day this week pegged for 94...hows that for a turnaround 40° difference!!!



I can't believe I've lived in Washington for 7 years (July 6th to be exact) and I don't think I have ever made a cherry pie. But I remedied that this year! This recipe was just right..not too sweet, not to tart.

Fresh Cherry Pie

Inspired by this post on Make and Takes.com who adapted their recipe from The Joy of Cooking

2 prepared pie crusts (store bought or homemade), rolled and ready to use

5 cups pitted sour or Bing cherries (2 to 2 1/2 lbs.)
1 1/4 cups sugar (3/4 cup for Bing cherries)
3 to 3 1/2 tbsp. cornstarch or quick-cooking tapioca
2 Tbsp. water
1 Tbsp. fresh lemon juice
1/4 tsp. almond extract
1 to 2 drops red food coloring (optional–I didn’t use it)
2 to 3 Tbsp. unsalted butter

Preheat oven to 400 degrees F. Fit one of the rolled pie crusts in a 9 to 10″ deep dish pie plate.

Place the pitted cherries in a large bowl. Sprinkle with sugar and cornstarch. Toss. Add water, lemon juice, almond extract, and food coloring (if using). Toss again to coat, making sure no lumps of sugar or cornstarch remain.

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For our 4th of July picnic I knew I wanted quiche because I thought it would be portable and also give me the opportunity to use up a few things from the fridge. I browsed a few recipes and made my own conglomeration.
Bacon, Tomato and Mushroom Quiche

Start with your favorite pie crust and precook in pie pan at 425 for about 5-7 minutes. Take out of the oven, then begin to layer your ingredients. I used the following in the order given:

6 piece of bacon, crumbled
A cup or so of cherry tomatoes, halved.
One sauteed onion
1 cup chopped mushrooms, sauteed with onions
1 baby garlic (still looks like a bulb) chopped, sauteed with onions and mushrooms
Colby Cheddar mix, shredded about a cup sprinkled on top
3 eggs beaten with 1 cup cream (pour over above mixture)

Turn oven down to 375° and cook for about 40 minutes or until knife comes out clean.
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Since I missed the big fireworks and maybe so did some of you I thought I would try to find some natural fireworks. If you squint maybe some of the bloom bursts will fool you!

This Veronica looks like shooting rockets


Alstromeria is just HOT enough looking to be fireworks!


Neat little geranium explodes with color


Mountain bluet is a pretty burst of blue


This golden feverfew would brighten a night sky


This ageratum looks like tiny sprays of blue fire poppers


These hosta blooms really reach out and grab you


All we need is a little red to go along with these blue and white geranium Splish Splash sparklers


How about lily Lollipop for a fireworks encore?


This old fashioned daylily is like a sunburst


Phlox unfurling is pretty exciting


Closeup clematis explodes like a BANG!


I'm going to set off a sky rocket if I actually get tomatoes this year


This little guy is like those double fireworks that change colors


And again with the rose campion


Calendula making a loud pop


And the Grand finale, a red white and blue finish


I'm adding this post to Mosaic Monday over at Little Red House. Check out all of the other neat mosaics. I bet you might even see some REAL fireworks!


Join me in the fun! I'd love for you to participate in this event with me. Bring your ice cream related posts...anything goes! Tablescapes, recipes, memories, and favorite products will all be welcome. Or anything else you come up with. Check out last year's post HERE to check out what it's all about. See you at the parlor!