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Found via My Black Book.
How will you celebrate July 4th? Bring a little red, white and blue into your festivities:
Blue and Red Checked Napkins, set of four, 100% Cotton
Rattan Food Dome and Tray, as see on Apartment Therapy
Bowl and Spoon set in White
Blue and Red Striped Tablecloth,, 100% Cotton
"A friend of mine has an electric fence round a piece of his land, and keeps two cows there. I asked him one day how he liked his fence and whether it cost much to operate. 'Doesn't cost a damn thing,' he replied. 'As soon as the battery ran down I unhooked it and never put it back. That strand of fence wire is as dead as a piece of string, but the cow don't go within ten feet of it. They learned their lesson the first few days.'
Apparently this state of affairs is general throughout the United
States. Thousands of cows are living in fear of a strand of wire which no
longer has the power to confine them. Freedom is theirs for the asking. Rise
up, cows! Take your liberty while despots snore. And rise up too, all people
in bondage everywhere! The wire is dead, the trick is exhausted. Come on
out!"
My husband and I met on Martha's Vineyard 19 years ago about this time of year. One warm summer night a bunch of us were out on the town. As we all started to pile in our old Jeep I asked him a question, which I shan't repeat here. I will only tell you his reply, which was, "Yes, to the right music." This was so the right answer. As we headed down the country roads, hair blowing all over in the night air, this Buddy Holly song came on the radio. He turned to me and said, "Like this song." This was so the right answer. We eloped eight weeks later. Needless to say, this is our song. What's your song?
Handcarved wood santo (shown left)
2 cups all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
~
Large pinch of salt
1 cup unsalted butter, at room temperature
1 cup sugar
2 eggs
1 cup unsweetened coconut milk
2 Tbsp. fresh grated ginger
1 tsp. coconut extract
¼ cup tequila (100 percent agave)
½ cup buttermilk
1 cup shredded sweetened coconut
Coconut Cream Frosting
½ lb. cream cheese, at room temperature
2 Tbsp. unsweetened coconut milk, or more as needed
2 Tbsp. tequila (100 percent agave)
2 tsp. coconut extract
3 cups confectioners’ sugar, sifted, or more as needed
1 cup shredded sweetened coconut
Steps
Preheat the oven to 350 degrees. Butter and flour two 12-cup cupcake pans or line with paper liners.
Sift the flour, baking powder, baking soda, and salt into a bowl and set aside.
In a large bowl, using an electric mixer, cream together the butter and sugar until fluffy. Add the eggs one at a time, occasionally scraping down the sides of the bowl and mixing well after each addition. Add the coconut milk, ginger, and coconut extract and beat for 1 minute at high speed until well blended.
In a measuring pitcher, stir together the tequila and buttermilk. Add the dry ingredients in 3 batches to the egg mixture alternately with the buttermilk mixture in 2 batches, beginning and ending with the dry ingredients and mixing well after each addition. Fold in the shredded coconut.
Fill each cupcake well about three-fourths full with batter. Bake until a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes.
Let the cupcakes cool in the pan for 10 minutes. Turn out onto a rack and let cool completely before frosting.
Meanwhile, using the electric mixer, beat the cream cheese on high speed until smooth. With the mixer on high speed, slowly add the coconut milk, tequila, and coconut extract. Continue beating until thoroughly combined and smooth, about 5 minutes. Add the confectioners’ sugar and continue beating on high speed, occasionally scraping down the sides of the bowl. The frosting should be smooth and spreadable. Adjust with more coconut milk if the consistency is too thick, or more confectioners’ sugar if it is too runny.
To assemble, spread the frosting on the cooled cupcakes and sprinkle with the shredded coconut.