| I like to think of Canada and America as sisters. Canada is the super chill, laid back, but intensely lovely sister, and America the high-strung, rebellious one, with an edge that you can't resist and a beauty you can't deny. So similar, but each possessing their own fundamentally unique personalities. Because I can't seem to decide to which I associate with more, I have chosen both. After all, you can't have too many sisters, right? This year, I was able to celebrate the birthdays of both my favorite girls. It was my first time being in Canada for her special day, and boy did she know how to throw a party. It wasn't quite as extravagant as the parties her sister likes to throw, down south, but perfect just the same. We spent the day in the park, soaking up the intensely hot sunshine and parading through town with other red and white clad party-goes...and a couple wieners. |
| |
| America's party wasn't quite as well attended seeing as there weren't as many "natives" around. But I couldn't let the day pass without reminding her that although I frequently abandon her, my heart will always be red, white, and blue. |
 |
 |
 |
| And to prove it to her, we rushed the border just before it closed and caught the most beautiful fireworks over the river in a sleepy town in northern Montana. Boy am I lucky to have such beautiful sisters. Happy Birthday! Recipe Time (courtesy of "She Knows" blog) |
 |
| Firecracker cakelettes Yields 10-14 cakes Ingredients:
Directions: Step one Mix white cake mix, egg whites, oil, water and sour cream for three to four minutes on medium speed. Split cake batter into three equal amounts, adding red and blue food coloring to two of the portions. Coat three, 4 x 9-inch bread pans with cooking spray and lightly flour the bottoms. Add the three batters to the pans and bake at 350 degrees F for 18-23 minutes. Allow them to cool and remove from pans. Using a 1-1/2-inch round cookie cutter, cut circles from each of the baked cakes. (I got 10 out of each cake, but you might be able to get more if you try.) Using a serrated knife, carefully trim off the browned, baked bottoms of each cake circle. Using a jumbo straw or plastic tube (one-half or three-quarters-inch in diameter), remove the centers of the cake circles. Be sure to save the red and blue centers to use as plugs for later. Put a portion of the red cake plugs back into the bottoms of the red cake circles. Pipe a line of frosting around the centers of the red and white cake circles. Stack the white cakes on top of the red cakes and the blue cakes on top of the white cakes. Add Pop Rocks down the hollow centers of the stacked cakes. Put a portion of the blue cake plugs back into the tops, covering the center filled with Pop Rocks. Cut licorice rope pieces approximately 1-1/2 inches long and insert them into the centers of the blue cakes. |
