On June 14, 1777, John Adams spoke about the flag at a meeting of the Continental Congress in Philadelphia: “Resolved, that the flag of the thirteen United States shall be thirteen stripes, alternate red and white; that the Union be thirteen stars, white on a blue field, representing a new constellation.”
There have since been 27 official versions of the flag, according to the Library of Congress. The last change was made on July 4, 1960, when Hawaii became the 50th state. The thirteen stripes are emblems of the thirteen British colonies that announced independence from Great Britain in 1776. The fifty stars represent the states in America.
Flag Day is celebrated on June 14. It commemorates the adoption of the official “flag of the United States of America” with its popular nicknames such as:
– Stars and Stripes
– Old Glory
– The Star Spangled Banner
– The Red, White and Blue
I have no recipe to share today. I simply want to take a moment to thank you for your kindness over the years. Your enthusiasm, encouragement, and interest are huge motivating factors. Nothing makes my day more than hearing from you – that you tried one of my recipes and loved it! And not only did you cook my dish, you took the time out of your busy day to let me know. How cool is that? You rock.
Not knowing how to link a website, nor understanding that I should actually say something about the meal, I naively thought Taste With The Eyes would be a blog about food and restaurant photos. I’ve learned a lot since then. I never realized how this little project could lead to making friends all over the world, all the fun to be had, and all the skills I would acquire. It has been such a sweet experience. So, the theme for the anniversary is “blogging is sweet” and since desserts are few and far between here, as I am definitely a savory gal, I thought I would share a few shots of Chef Perry’s house made gelato bars taken at Terranea Resort’s Sea Beans restaurant.
It is my hope that Taste With The Eyes continues to inspire you just as reading your blogs and hearing your comments inspires me. I’m grateful for the people this blog has brought into my life. It has turned into quite a passion over the past seven years! As a direct result of blogging, I am now a food writer and photographer for a local paper, I photograph food for a world-class resort, and have my Korean recipes featured weekly in the Korea Herald Business.감사합니다 K-Herald! And who knows what fabulous people I shall meet and what fabulous opportunities lie ahead? I hope our paths cross soon and often. It is an honor and pleasure to know each and every one of you.
Merci Beaucoup.
Your Friend, Lori Lynn
Vanilla Bean Gelato Bars
“The pleasures of the table, and of life, are infinite – toujours bon appétit!” -Julia Child
Strawberry Gelato Bars
“ I want the amateur diner to enjoy the food as much as the connoisseur.” -Charlie Trotter
“We came from Ventoso, a village of about 800 in Italy’s Emilia-Romagna region. We grew up making food from the freshest ingredients available locally, such as our signature Tortelli di Zucca (Fresh Squash Ravioli). At Eatalian Cafe, we strive to keep this “fresh” tradition – our pastas, dough, sauces, gelato, bread, pastries, are all freshly made every morning. Our foods are not only fresh, but also full of passion, memory, tradition, and love.”
It was my pleasure, once again, to plan the employee holiday party for our school. Workplace parties can be challenging to plan, given the wide range in age and interests of the guests. We are fortunate to work with a terrific group of talented wonderful people. And with a little attention to the details below, the party was a huge success.
