Fourth of July Celebrated in a Socially Distant Way

In lieu of a traditional Fourth of July celebration this year consisting of an official  fireworks display over the Mississippi River in downtown New Orleans, city officials planned an equally festive, socially-distanced, drive-in mini music festival, so reports a nola.com article.

Due to the recent coronavirus pandemic, New Orleans moved their Fourth of July celebration and fireworks to have them set off over Lake Pontchartrain near Bucktown as the culmination of the night’s festivities, “Festing on the Fourth.” The event took place at Bucktown Harbor Park, and featured performances by country/Cajun fiddler and singer Amanda Shaw, the brass/stage band hybrid the Brass-A-Holics, contemporary funk band Flow Tribe, and cover band D-Play, ending with a fireworks display choreographed to music.

Given the casual atmosphere of the Fourth of July event, attendees could bring their own food and beverages, but food and both alcoholic and nonalcoholic beverages were  available for purchase. Additionally, face masks were required when going to and from the concession area and restrooms. Otherwise, attendees were expected to remain inside or beside their vehicles as the show was broadcast via an FM transmitter.

Given that national and state-wide guidelines have altered previously scheduled music events and festivals, drive-in-style events have become the default model for live music, as nothing will deter a Louisiana city’s right to party. Earlier this summer, Kenner hosted a drive-in concert at the Pontchartrain Center on May 30, and soon a three-week drive-in concert series on the UNO Lakefront Arena will kick off on July 10 with Tank and the Bangas and continues with Galactic on July 17 and the Revivalists on July 24.

One group featured at the Fourth of July event was Flow Tribe, a group who would have entertained crowds at the New Orleans Jazz & Heritage Festival, but instead played a similarly raucous outdoor show at the Abita Brew Pub in Abita Springs on June 20.

“It’s all up in the air,” singer/trumpeter K.C. O’Rorke said. “Everybody’s trying to figure out a formula that works. So many things go through your mind: ‘Should I be doing this? Is this the right time?’ You want to be responsible.” This ever-shifting landscape requires “constantly being on your toes and figuring out what will actually happen and what won’t. We’ll take what we can get, but we won’t push it. We’ll figure out something else to stay alive.”

During the band’s downtime, O’Rorke and his bandmates have finished a new album and live-streamed monthly performances from their New Orleans-based studio, though the reception could take some adjusting. “We’ve gotten used to no applause and playing to a screen, which is strange. So this will be cool. We’re grateful for the gig,” said O’Rorke in a an interview with nola.com prior to the Fourth of July event.

The Fourth of July event, “Fest-ing on the Fourth”, kicked off at 3pm with live music at Bucktown Harbor Park. For optimal visual and audio reception, attendees had the option to go just over the levee near the Coast Guard Station on the grassy field for a lively, celebratory evening.

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Fourth of July Recipes To Make

This hot weather has everyone craving some Fourth of July, fulfilling recipes.  We could not miss out on these delicious recipes that Southern Living recently provided. This slideshow of 50 Fourth of July Recipes for An All-American Cookout will for sure make your mouth water. So we picked our favorite punch recipe and Macaroni and cheese recipe to share!

Fourth of July Punch

The secret to this punch is that the longer it chills, the better it will get.

INGREDIENTS

  • 8 cups of seedless watermelon, cubed
  • 1 cup of pineapple juice, chilled
  • 1 can of club soda (12oz), chilled
  • ½ cup of fresh lime juice
  • ¾ cup of granulated sugar

DIRECTIONS

Take half of the cubed watermelon and blend the cubed pieces until it becomes smooth. This will take about 45 seconds. Once it is smooth, pour the watermelon juice through a strainer. Allowing the juice to drain through into a pitcher. Throw away the solid parts that stay in the strainer. Repeat the process until all of the watermelon cubes are blended.

In a small bowl, add the ginger, sugar, and lime juice; you want to whisk this mixture until the sugar dissolves. Pour this mixture into the watermelon juice that is in the pitcher. Mix it together, then add the chilled pineapple juice. The punch should be chilled for at least 2 hours, or let it chill for up to 2 days.

When serving, fill the glass with ice and pour the punch in. Top it off with the club soda and serve. The perfect drink for a hot day.

Fourth of July Macaroni Pie

Who doesn’t like a warm, full bowl of Macaroni and cheese? Now imagine it in a buttery, flaky crust.

INGREDIENTS

  • 8 ounces of elbow macaroni, uncooked
  • 1 ½ cups of whole milk
  • 2 ounces of fontina cheese, shredded
  • 2 ounces of extra-sharp white Cheddar cheese, shredded
  • 4 ounces of Gruyere cheese, shredded
  • ½ package of refrigerated pie crust
  • ⅓ cup of all-purpose flour
  • 3 tablespoons of unsalted butter
  • 2 teaspoons of Dijon mustard
  • ½ teaspoon of black pepper
  • ¼ teaspoon of kosher salt
  • 3 thyme sprigs

UTENSILS

  • 9-inch pie plate
  • Small bowl
  • Blender
  • Medium saucepan

DIRECTIONS

The oven needs to be preheated to 350 degrees. Take the 9-inch pie plate and press the crust into it. Make sure to crimp the edges. Place the plate into the freezer for about 15 minutes, it needs to be firm. Place aluminum foil on top of the crust and place dried beans or pie weights on top. Bake the pie crust for about 20 minutes or until it is a golden brown color.

Remove the pie from the oven and also remove the weights and the foil holding it down. Place the pie back in the oven and bake until the bottom dries up. This should take about 5 minutes. The pie will need to cool for about 10 minutes.

While the pie crust is in the oven, cook the macaroni. Once it is cooked drain the pasta, rise it, and place it on the side.

The thyme sprigs and butter needs to be cooked in a medium saucepan. Once the butter is melted, add the flower. This needs to be stirred constantly until it starts to get thick and produce a light golden color. Slowly add the milk while whisking, once the mixture is fully combined remove the thyme sprigs.

Add the salt, pepper and mustard while continuing to whisk. The next step is to start adding the cheeses. Making sure it melts before adding more. Continue to whisk until the mixture is fully melted. Then gentle add the pasta into the mixture. Place the pasta into the pie crust by using a spoon. Bake the pie at 350 degrees for about 25 minutes, take the pie out and let it cool before serving.

Wether you try one or both, your Fourth of July is sure to be more enjoyable with these additions to your backyard cookout.

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