Fourth of July

A big day for cook-outs, fireworks and flying the flag. You probably won’t be called upon to sing the National Anthem but here’s a little history about its origin:

In 1814, young Francis Scott Key, a lawyer and amateur poet, watched British ships of the Royal Navy bombard Baltimore’s Fort McHenry. Not until the next morning did dawn reveal that the fort had been successfully defended, saving Baltimore from being overtaken by the British. Inspired by the American victory and especially by seeing a large American flag flying over the fort as “bombs burst in air” all around, Key scribbled a poem on the back of an envelope and gave it the catchy title The Defense of Fort McHenry.

Key’s brother- in- law realized that the words neatly fit the tune of a popular British drinking song written for an all-male social club in London. He had the song printed and it quickly became popular—an early American top 40. Shortly thereafter it was published by the owner of a Baltimore music store under the title The Star Spangled Banner. In 1889, the song became the official tune played whenever the American flag was raised. In 1916, President Woodrow Wilson ordered that the song be played at military occasions; it became the American national anthem in 1931, signed into law by President Herbert Hoover.

Got that? Another factoid: if your flag becomes damaged and you take it down, find a VFW post and give it to them so it can be properly disposed of.  According to military law, a flag must be appropriately burned or buried.

To celebrate the 4th, we often have an informal group for a pre-fireworks dinner at our VT home.  Last night’s menu included shrimp, guacamole with chips (that classic American dish), veggies and dips and a bunch of what I call “crunchy things”.  Dinner was  fried chicken, ratatouille and salads, all eaten on red-white-and-blue paper plates on the “less work for mother” approach. To go with the chicken, I made mango salsa.

Yesterday, at MASS MOCA in North Adams, MA, we viewed a grouping of sculptures made of foam rubber, reclaimed electronics parts and—you guessed it—mango pits.  Who knew this year’s July 4^th would feature the mango?

Mango Tourists by Nari Ward at MASS MOCA

This is the recipe for the salsa, courtesy of my friend Peggy. The toughest part is getting the pesky, oval pit out of the fruit. Ms. Ward of Mass MOCA probably had a team of pitters.

Mango Salsa

4 mangos, not too ripe

1 medium red onion

1 red pepper

1 fresh jalepeno

1 bunch scallions

4-5 fresh squeezed limes

3 garlic cloves (which I omit as I don’t like raw garlic)

Kosher salt

Peel mangos and slice parallel to seed.  (Save for a sculpture or not, your call.)
Cut all veggies into small dice and combine. Squeeze lime juice over all, sprinkle with 1T salt and taste. If necessary, correct the seasoning.

As an accompaniment, this serves about eight to ten.

Hope everyone had a happy July 4^th!