I just love the Fourth of July. As kids, it meant staying up late, eating ice cream cones, running around w/ sparklers (gasp, I know), and waiting for Dad’s “Big Show”. As an adult, well OK let’s be honest, it’s pretty much the same scenario. Even better now because I get to share in the wonder and excitement of my son and nieces and nephews.
It is time to celebrate and thank God for our freedom and family, to remember those that have fought to protect those things. It is a time to lift our country, it’s people, and it’s future up in prayer. To be reminded as we watch in awe fireworks light up the sky, that Jesus is the light of whole world, and rejoice.
The Fourth is about celebrating simple pleasures–camping and BBQs, a family game of kickball or tossing horseshoes (or washers, in my family). If you’re entertaining, keeping it simple w/ the food should be a requirement. I love to make trifles, or layered desserts, in the summer. They are a customizable (whatever you have on hand), delicious, pretty, and oh-so-easy dessert for a crowd.
A trifle layered w/ pound cake, whipped cream, and strawberries and blueberries is a simple, yet super yummy, way of incorporating a “red, white, and blue” dessert into your get-together this weekend. Trifle dishes are inexpensive and easy to find, but I’ve also re-created them in large bowls. If you want to get a little fancier and make serving even easier, w/ a little extra prep time you can layer the ingredients in small mason jars or plastic cups for individual servings. Trifles can and should be made ahead of time (yay!) and actually get better after sitting for 12-24 hours. So head to the farmers market and pick up some amazing local berries, and get your trifle on.