The girls and I headed to Walmart for some groceries and by the time we got home, Daddy was fast asleep. The girls spent the morning watching cartoons and playing while I prepared some 4th of July food for the Wilson's BBQ that night. I made the creamiest lime meringue pie and a Dill Potato Salad. (recipe below)
We watched the shortest parade I've ever seen- and that's not necessarily a bad thing- and the kids were able to collect some free candy and SWAG.
Mad dash to catch the parachutes. Franny loved watching the fireworks.
And Franny's Daddy loved lighting the fireworks.
Potato, Cucumber and Dill Salad adapted from Bon Appétit | July 1992
3 1/2 tablespoons rice wine vinegar
1 1/2 tablespoons country-style Dijon mustard
2 Tbs olive oil
1/2 cup mayonnaise
1/4 cup chopped fresh dill
3/4 pound pickling cucumbers, sliced
Fresh dill sprigs
Cook potatoes in pot of boiling water until just tender. Drain. Transfer to large bowl. Add 2 tablespoons vinegar to hot potatoes and stir gently. Combine remaining 1 1/2 tablespoons vinegar, mayo, oil, and mustard in small bowl. Add chopped dill. Mix into potatoes. Season with salt and pepper. (Can be made 6 hours ahead. Cover; chill. Bring to room temperature before serving.) Mix in cucumbers. Garnish with dill sprigs.