More correctly, that would be long-time friends, though it certainly didn't feel like so many years had passed since we first visited the red house up on the hill.
Our usual July 4th involves the 1812 Overture, crowds and fireworks but this year was different. We got an early start, and while I waited for Peter at Government Center I watched a preparade flag raising as an operatic tenor sang the Star Spangled Banner. With perfect timing, the flag just reached the top of the pole at the words, 'home of the brave'. Then in the afternoon we arrived at a band concert on the village green too late for anything but the finale, another rendition of the Star Spangled Banner, where we saluted the raised flag. Those two quiet moments provided the 4th with more meaning than all the spectacles of the past years.
Events of the weekend were well documented since three out of the four of us had digital cameras. Porches were sat on and horseshoes were played. Favorite spots were revisited, shopping was done and good eating followed. Even my bluefish craving (I know, I know, it's usually on Nantucket not in VT) was satisfied with the following recipe:
- 1/2 lb. smoked bluefish
- 2 tbsp. chopped shallots
- 2-3 tbsp. softened butter
- 1/3 cup softened cream cheese
- 3 tbsp. finely minced parsley
- 1 tbsp. lemon juice
- salt and freshly ground pepper
Break up the smoked bluefish into bits with your fingers and blend it. Combine fish with shallots, butter, cream cheese and 2 tbsp. parsley. Season with lemon juice and salt and pepper. Thin, if desired, with heavy cream to a smooth consistency. Sprinkle the top with remaining chopped parsley. (Chris note the lemon juice. I knew I was missing something when I told you what was in it.)
The best thing about this weekend was how relaxing it all was, just like coming home again. Long-time friends can do that for you.