As I mentioned in an earlier post, Tristan and I had a few friends over on July 3. It was 4th of July-themed, but on a less chaotic night (i.e. less parties to compete with). None of my friends had to work on the 4th, so it was a great night to relax and enjoy some BBQ and bevvies! I talked about my Orondo Ruby Sangria recipe here, and I still have to share the super special strawberry BBQ recipe we made. This post is focused on the party itself, and of course, the decor (is there a difference?).
I’d done some Pinterest perusing, and gathered some 4th of July decor inspiration, then promptly ran out of time to do anything I’d planned. BUT, our friend the Star also appears during Christmas and New Year’s Eve, allowing for easy re-purposing of existing decor when in a bind.
In this picture, we see how I painted some letters and glued them onto some ribbon I already had, and draped them across a glittery star I’ve had on my front door SINCE CHRISTMAS. I would not kid about this.
I also was able to re-use the festive stars I had hanging during our New Year’s Eve soiree. And I really wanted to do this centerpiece, but went to three different places looking for blue bottles (no luck), and my amazing husband brought me home flowers that weren’t red (but stunning nonetheless, and still alive, almost two weeks later!). I took these as clear signs that my centerpiece wasn’t meant to be. Here’s what I came up with instead:
Lantern, cookies, Orondo Ruby cherries, pit bowls and firecrackers (again, left over from New Year’s Eve!).
Here’s the BBQ station (AKA Tristan’s Turf) before it was overrun with amazing food and condiments.
Yay for market lights!
We inherited this flag from some family members (don’t worry – it wasn’t folded into a triangle in wooden case or anything), and it was such a fun, vintage touch!
Let’s zoom in on those snacks!
Our little apartment reached capacity at 13 people, inside and out. Here are some brave souls who were willing to appear on our blog.
Up next, the recipe for THE best burger I’ve ever had. Tristan and I have been eating the leftovers for two weeks and could continue through winter. It’s THAT good.