4th of July - Cupcakes and Bunting

As per usual, we had a cook-out to celebrate the Fourth of July. The novelty this year was that we actually had it on the Fourth. Last year's was on the fifth, since US Independence Day is not recognised holiday in the UK and everyone had to work on the day. This despite the fact that, as Matthew points out, you'd think the British would've been glad to be rid of us if we were going to be so cranky and rebellious. Or something like that. He has a similar line about Thanksgiving, like being thankful to not have to deal with those dreadful colonials anymore. And then he usually says, "Present company excepted." Usually.

Anyway, we had some people over and had a nice day in the garden. It was lovely and hot, unlike the preceding week, which had been hellish and hot. Our practice barbecues paid off - in a way. Matthew has gotten pretty good at setting up the barbecue with the briquettes and firelighters but his attention still wavers and neither of us is very good at determining when things are cooked as opposed to just charred on the outside while still harbouring dangerous bacteria on the inside. Fortunately, the guests were there to help out. It was sort of audience participation, with everyone taking a turn to flip burgers or turn sausages or say, "Actually, this is still raw inside, I'm going to put it back on."

My position is that I cook inside the house, not in the garden, so I focused more on the baking. We had cupcakes again this year, with flags, sprinkles and little decorations that my parents sent in a pre-Independence Day care package. This is just a sample. There were many, many more than this. Thanks to my friend Adrienne for helping with the icing and decoration. To anyone who got little bits of paper stuck to the back of their flag deco, that was my fault, not hers! I think I have discovered the secret to good icing. I've tried margarine and real butter, with very disappointing results, but apparently the key is shortening. Or as they call it here, vegetable lard. Sounds yummy, huh?

I also made a Victoria sponge cake, which English people just love. It's like a layer cake, but without the icing. There is jam between the layers and the top is dusted with powdered sugar. I added fresh strawberries to this one and dusted the top just before cutting. There were obviously some issues with the filling, which was on the oozy side, but it still tasted very good.
To continue this summer's theme of all bunting, all the time, I made some special red, white and blue bunting, with fabric kindly supplied (and even cut!) by my mom. All I did was lay it out on the floor to decide on the order, then pin and sew. It was great. The flags are raw-edged, with the top folded into seam binding and zig-zag stitched.

And you know how at a party, everyone congregates in the kitchen, no matter how cramped? Apparently the same principle operates at barbecues, as you can see below. Everyone is crammed within 20 feet of the grill (just out of site to the left), while the other 2/3 of the garden is empty, except of deck chairs and a red/white/blue picnic blanket. I just don't get it. Though, to be fair, they may feel they need to keep an eye on the grill in case the cook wanders off.

The postscript is that today I have eaten half a blueberry muffin (Matthew's friend Vincent brought 2 dozen homemade muffins!), two cupcakes, a hamburger and sausage sandwich, and some baklava (brought by Adrienne). I feel slightly sick, but mostly in a good way. I like to think, the American way.

P.S. Apologies on the wonky formatting lately. Blogger is doing my head in!