"My God! How little do my countrymen know what precious blessings they are in possession of, and which no other people on earth enjoy!" ~Thomas Jefferson
LETTER FROM THE PUBLISHER July 2010 HAPPY 4th of JULY Dear Life Bites Readers, This month we have some great summer travel ideas, as well as a few delicious 4th of July ideas including destinations, recipes and family fun recommendations. Hotel feature for July is tea at The Ritz London. Book Bites has some fine selections to enjoy by the pool over the 4th. Sips features the latest in tea, water, wine and all warm weather libations, as well as festivals honoring the grape. Summer is here and grilling is on everyone's plate. We have some scrumptious picnic/patio ideas and beautiful serving selection ideas from Sur la Tabla. Swimming or lounging at the beach will be a favorite pastime around the world. Sense of Style is packed with artistic endeavors for summer enjoyment, and Tinseltown Tidbits includes the Tony winners and Santa Barbara International Film Festival July event. July is the birthday month of my beautiful daughter Mary, and my life has been blessed with so many "Cancer" born friends and relatives. July 4th is a special American holiday for families, and July 14th is the celebration of Bastille Day. Please enjoy the recipe below from the National Watermelon Promotional Board. See their website for delicious and creative summer recipes. I hope you all will join me in remembering our soldiers fighting in foriegn lands, and pray for their safe return to their families. God bless them, and God bless America in these stressful times; may the flag of freedom fly now and forever! Cordially, Bonnie Carroll Publisher/Editor
Watermelon for the 4th
Watermelon, Toasted Jalapeno and Shrimp Pico de Gallo Ingredients: 2 tbsp canola or vegetable oil, 1 tbsp minced seeded jalapeno, 3 tbls minced fresh shallot, 1 tbsp minced fresh garlic, 1 teaspoon soy sauce, 1 tbsp ground cumin, juice from 3 fresh limes, 2 cups minced watermelon, 2 cups chopped, cooked and peeled and devined shrimp, 1/4 cup chopped parsley, 1 cup diced roasted red pepper, ground black pepper to taste. Instructions: Heat oil in heavy non-stick skillet over medium heat. Saute jalapeno, shallots and garlic until golden and toasted around the edges. Remove the heat and add soy sauce and cumin. Cool scrape the cooled ingredients into a bowl and toss with lime juice, watermelon, shrimp, parsely and roasted pepper. Season with pepper to taste. Serve with chips and margaritas, fish tacos or atop grilled salmon. Serves 6 to 8. www.watermelon.org.
WHO WE ARE . . . LBN Staff 2010 Bonnie Carroll, Publisher/Editor writebc@aol.com Mary Hilton, Contributing Editor, Marketing Dir. Maryhilton2000@aol.com Jeanne Bacsi, Equestrian Columnist , tolifebites@aol Cody Chandler Hilton, Teen Times Columnist codyhiltonsb@aol.com Delia Pacache, Associate Editor Mike O’Connell, Photo/Video Director/Contributor tolifebites@aol.com Rosalie Frances, Contributor culinarycoup@aol.com Additional contributing writers are included on an individual issue basis. Email: tolifebites@aol.com
Read the Santa Barbara Daily Sound www.thedailysound.com
Be sure to watch archived radio/video clips of Bonnie Carroll travel team reporter on KZSB 1290 AM
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