The Mod Antiquarian

Since it was 4th of July weekend and I haven’t done a weekend post in awhile, I thought it was about time for another one.

Our weekend was filled with many American-ish things. We picked like 17+ pounds of strawberries. We seriously picked til our legs we sore from bending so much. Went for a hike in the gorge. I will never tire of that gorgeous place. As my husband says, “I’d put it up against any other place in the world.” We had a picnic in the park. We BBQ’d with friends.

Needless to say, coming back to reality today was a little difficult.

polk dot dress: vintage, blue belt: vintage (also seen here)

One pint down.

Finished!

Dirty feet. There’s something about getting my feet nice and dirty that makes me feel like summer is really here.

You really can’t get much more beautiful than this…

Not pictured and of vast importance…What I made for the BBQ. Making these needs to go on your to do list this summer. Asap.

Hope your weekend was full of much beauty, loved ones, and celebration.

Today I thought I’d share with you some 4th-of-July-worthy recipes from around the web. So, here’s a little inspiration for the holiday ahead!

Pork Sandwichs with Cilantro-Jalapeno Slaw

No 4th is complete without shredded pork and a good slaw. Check out her Dr. Pepper Pepper Shredded Pork recipe for the pork part of this divine sandwich.

Or…Big Fat Bacon Sliders for that matter.

And fun, festive desserts? Yes please!

Chocolate-Dipped Pretzels with festive sprinkles

The Coolest Fourth of July Cake I’ve Ever Seen, from my new favorite magazine.

One of my all time favorite salads and a must have appetizer for this holiday….

Caprese Salad

And check out this Layered Salad…Packed FULL of goodness, and a real American must for holidays such as these.

Lets keep the salads coming shall we? For the more adventurous this Radish Leaf Pesto Pasta Salad looks absolutely delicious.

And to end on sweet note, though this dessert doesn’t necessarily scream “4th of July” it looks way too delicious not to have on any given holiday, or ordinary day for that matter. Also, her blog is a new find for me. I’m in love needless-to-say. And, how adorable is that blog name?!

Banana, Nutella and Cream Cheese Cake

What do you have in mind for yummy eats for your 4th, friends? I’d love to hear!

I’m one of those crazy, festive people who will make something special or try a new recipe for every holiday. President’s Day included. I think more than being festive, I just love any excuse to eat good food. So with Memorial Day coming up, I thought I’d try and find a recipe with a different take on the traditional corn-on-the-cob that is often enjoyed on this holiday (along with the obscene amounts of BBQ’d meat, potato and pasta salads, chips, and wonderfully naughty appetizers that will be made, and devoured over the weekend)…

Corn-on-the-cob with Cilantro Lime Butter. That’s right, welcome to a whole new world of corn-on-the-cob, my friends. This recipe will knock your socks right off. Plus, it’s super simple. Double win.

First you’ll need some sweet corn…

About 1/4 cup chopped cilantro, 1/4 tsp. cayenne pepper, sea salt to taste, a 1/2 lime, and, not photographed, the most important ingredient: BUTTER. About 1/2 a stick. Those amounts are for about 4 ears of corn. Adjust accordingly if you are having a bigger Memorial Day par-tay.

Preheat oven to 400 degrees. Soften the butter in the microwave for about 10 seconds, and mix all the ingredients thoroughly.

Then coat each ear of corn with the cilantro lime butter and wrap individually in foil. Roast for about 20-25 minutes.

And voila! A delicious new take on the beloved corn-0n-the-cob. If you’re feeling extra adventurous, and your body agrees with dairy, unlike mine, sprinkle a little cotija cheese on top.

Recipe found here.