Episode 221

How to Celebrate the 4th of July


June 26th, 2018

37 mins 29 secs

Your Hosts

About this Episode

Lite up your sparkler & join us as we discuss all things red, white & blue. From decor and entertaining to a few recipes tossed in the mix. There is still time to do several of these ideas before the 4th so tune in, even if it just for the laughs!

Lawn stencils who knew ?! Click HERE.

Can't go wrong with red, white & blue reusable melamine dishes. Click HERE.

Or gold plastic flatware - that is also re-usable - simply soak & rinse. Click HERE.

Check out these darling 4th of July ideas, including the patriotic mason jars Yvonne mentioned. Click HERE.

The patriotic pillows & tableware we have on the shop is really wonderful. Have a look at the collection HERE.

Kelly teaches us how to make tea stained flags HERE.

Kinda crazy how we drool over paper straws, maybe you do too. Click HERE.

How about slipping red & white check paper under that burger for a darling presentation. Click HERE.

Ok, let's dig in...

Yvonne's mom's potato salad recipe is HERE.

Kelly's caprese skewers are HERE.

Yvonne's salad dressings are HERE.

Yvonne's southwest pasta salad. Try it HERE.

And Kelly's beggin' for more pasta salad recipe is HERE.

And as promised for the first time on the internet Anita's mother-in-law's blue ribbon winning potato salad. I hear the "secret sauce" is really the pickles. So start this NOW!

1 quart sliced dill pickles, drained
½ cup tarragon vinegar
2 ¾ cup sugar
2 tablespoons pickling spices

Combine sugar and vinegar, let stand at room temp until sugar dissolves, about 4 hours. Put picking spices in a square of muslin. Tie up. Return half of pickles to jar with half of sugar syrup. Add spice bag and remaining syrup. Refrigerate. Let sit for 24 hours before use.


2 potatoes, peeled , diced, and cooked
3 stalks celery, chopped
2 hard boiled eggs, peeled, and sliced
1/4 cup Bea’s Sweet pickles, chopped
1/4 to 1/2 cup Bea's Sweet Pickle juice
1 to 3 tablespoons yellow mustard
Mayonnaise to taste
Salt and pepper

Let potatoes cool; combine potatoes, celery, egg, and sweet pickles. Add small mustard, mayonnaise, and sweet pickle juice, along with salt and pepper to taste.

Now raise the flag and start the parade you are ready!!

Today we have our Spa Collection on sale in the shop along with other fabulous sales, such as our Botanticals.

Pop on by to see those & all the items in store for you at Bespoke Decor. Click HERE.

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Anita, Yvonne and Kelly

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