Last year we couldn’t have our annual Fourth of July party because we were in the States for the holiday, but this year we returned to tradition, throwing a party for some friends with hamburgers using my special “American” recipe. We didn’t give much notice, and it coincided with San Fermín, the enormous Booze & Bull festival in Pamplona, which some of our invitees were attending, so we ended up with a nice dinner party of seven adults and our little Nora.
The table set, ready for guests to arrive.
It was nice to get out the fine linens and china, which rarely get used.
A little Spanish ¡Olé! in our American fiesta: serrano ham, salchichón and sheep cheese.
A crab salad hors d’Å“uvre that my wife makes.
Gildas, so named because the buxom shape reminded a horny Basque bartender of Rita Hayworth, consisting of olives, an anchovy and a hot pepper. These are fabulous!
My favorite corner of the house.
Guests snarfing down burgers.
Awww yeah!! 150 grams (1/3 lb) of minced beef and pork meat, melted Havarti cheese, sautéed onions, fresh lettuce (literally picked that morning, since one of the guests brought it from his garden), paper thin tomato slices, ketchup, mustard and mayo, all on a bun baked fresh in a local bakery that morning.
The highball course. One of the guests is an experienced cocktail bartender.
My beautiful gals.
Happy Fourth of July from Spain, everybody!