by Paula George
June 26, 2006
As Independence Day approaches, many thoughts and memories travel through my
mind and heart.
Thoughts of the freedoms, others have sacrificed home and lives for bringing us
to this point in time.
Families divided, others brought closer as they faced enemies seeking to destroy
Goodbyes said as loved ones shipped to foreign lands, never to return, yet;
giving their lives to protect their homeland.
Unfortunate the divisions in our own homeland, families divided, others
reunited...infiltrated within by...
Outsiders...taking advantage of our freedoms and government, unwilling to accept
our land according to the laws it was founded upon.
Only taking of the opportunities...unwilling to become an intricate part of the
Independence we have because of lives sacrificed.
Reflections still remain that I have the opportunity to live in "freedom" and I
am a "citizen" of the "Land of Independence".
Refections of those who serve in our military forces...those near and
far...those past and present...those willing to sacrifice home and family to
protect our freedom and homeland..."Reflecting Independence".
ITALIAN TUNA SALAD (Valerie Bertinelli)
3 tablespoons mayonnaise
1 tablespoon capers, chopped
1 tablespoon sweet pickle relish
1 1/2 teaspoons Dijon mustard
2 slices jarred sweet and hot cherry peppers, chopped
1 to 3 kalamata or nicoise olives, pitted and chopped
1 hard-boiled egg, chopped
1 7 -ounce jar Italian tuna packed in oil, drained
Kosher salt and freshly ground black pepper
White bread, such as Wonder Bread, crusts removed and quartered, for serving
Sesame crackers, for serving
In a bowl combine the mayo, capers, relish, mustard, peppers, olives, eggs and tuna. Mix to combine. Season with salt and pepper. Serve on the quartered white bread and the sesame crackers.
12 oz. fresh green beans, split lengthwise
8 oz. wax beans, split lengthwise
2 cups frozen edamame
1 can garbanzo beans, drained
1 orange or red bell pepper, chopped
1/2 cup chopped red onion
1/4 cup honey
1/4 cup Dijon mustard
1/2 cup champagne vinegar
1/2 cup olive oil
1 tsp. coarse salt
1 tsp. coarse ground pepper
Prepare green beans & wax beans. Add edamame & steam in microwave for 3 minutes. Rinse with cold water & drain. Add drained garbanzo beans, chopped pepper & chopped red onion.
Whisk together dressing ingredients. Pour over bean mixture, toss to coat. Let stand 30-40 minutes at room temp, toss again & serve. Refrigerate any salad that is left.