9 minute read
FINDING FIREWORKS
Tents go up and fireworks come out
The spark of joy that a child gets from a firework is the main reason Jared Lankford, area manager for Hales Firework tents, is in the business.
Advertisement
The first step to a Fourth of July celebration
Astaple in every community in America in the heat of the summer are the massive tents stuffed with fireworks for everyone’s pleasure on the Fourth of July.
Every Fourth of July celebration is different and every party host has a specific plan for their event.
From the big final booms to the warm up sparklers that children play with, the firework tents as well as the people working them have all the answers.
Jared Lankford, area manager for Hales Fireworks, said he has been running a fireworks tent for 17 years.
“I have nine tents that I am responsible for,” he said. “In life, people try to bring joy and happiness to those around them. But, that takes on different forms for different people.”
For Jared, great childhood memories include the hours spent in fireworks tents.
“The first time a child throws a snapper and laughs and giggles at its pop gives me joy,” he said. “The firework industry has evolved over the years and now people use them to celebrate anniversaries, birthdays and even gender reveals. Fireworks are always finding new ways to incorporate fun into the different aspects of life.”
Fireworks is the nice way that Jared uses to bring joy to people.
“You sell them what they want and need,” he said. “You can’t push what you like onto someone, part of the fun is learning what will bring them the most joy.”
But, Jared also stays completely transparent about the products he sells.
“If they are good I will promote them, but I also never lie about what a firework will do,” he said. “That is how you keep your customers happy and build what we have built over the years.”
In 17 years Jared has faced a number of changes in his industry, but one change was completely unpredictable— COVID-19.
“We will follow social distancing regulations and sanitize the baskets,” he said. “Thankfully in a firework tent we are in open air, so that will make it easier to follow social distancing rules.”
Between self quarantine and stay-athome orders, most people are ready to get out again and celebrate in some way.
“The Fourth of July will be one of the first chances for people to get out again,” he said. “I get to be on the scene of that!
“People are looking for a reason to celebrate, and Independence Day has always been about that kind of celebration.”
Jared is confident the season will be good.
“Fourth of July is on a Saturday this year, which is great,” he said. “And if you think about it fireworks are the ultimate social distancing celebration.
“People can stay within their family units and spread out from other people, people usually do that anyway when watching fireworks.”
Jared says he believes it will be a good way to move into phase two of COVID-19 recovery.
Fireworks tents in Missouri can open on June 20 to July 10. Hales firework tents are open seven days a week from 8 a.m.-midnight.
People can follow the Facebook page Lankford Fireworks proudly representing Hales Fireworks or call 417- 389-0152. n
Surprise Inside Independence Cake
INGREDIENTS cooking spray 1 (18.25 ounce) package white cake mix 1 (3.5 ounce) package instant French vanilla pudding mix ¾ cup water ¾ cup vegetable oil 4 eggs 1 drop red food coloring, or as needed 1 drop blue food coloring, or as needed 1 cup butter-flavored shortening 1 cup unsalted butter at room temperature 1 teaspoon salt 1 tablespoon clear imitation vanilla extract 8 cups confectioners’ sugar 1 cup heavy cream
4th of July Fruit Kabobs
INGREDIENTS 2 watermelons 1 (10.5 ounce) package fresh blueberries wooden skewers
DIRECTIONS Slice watermelon in thick slices. Cut out stars using a cookie cutter. Skewer about 15 blueberries on a wooden skewer and 1 watermelon star on top. Repeat with remaining ingredients.
DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). Spray 3 9-inch cake pans with cooking spray. In a large bowl, beat the cake mix, instant pudding mix, water, vegetable oil, and eggs together with an electric mixer to form a smooth batter. Divide the batter equally into 3 smaller bowls; tint one bowl to your desired shade of red, and one to your desired shade of blue. Pour each bowl into a prepared cake pan. Bake in the preheated oven until the cakes are set and a toothpick inserted in the center of the cake comes out clean, 10 to 15 minutes. The cakes will start to pull away from the sides of the pans when done. Remove the cakes, allow to cool for about 10 minutes in the pans, and then turn out onto 3 separate pieces of plastic wrap set onto a work surface to finish cooling. While the cakes are cooling, beat the butter-flavored shortening, butter, salt, and imitation vanilla extract in a large bowl with an electric mixer until creamy. Mix in 1 cup of confectioners’ sugar at a time, beating in each cup well before adding the next. Mix in the cream, 1 or 2 tablespoons at a time, until the frosting is smooth and spreadable. To decorate, lift the red layer using the plastic wrap, and gently turn over and place onto a cake plate. Remove plastic wrap. Generously frost the top of the red cake, then place the blue cake on top. Frost the blue layer, then top with the white cake; use remaining frosting to frost the top and sides of the cake.
Drunken Berries
INGREDIENTS 1¼ cups white sugar ½ cup water ¼ cup pear liqueur 1 pound fresh strawberries, hulled 1 pint blueberries 1 pint fresh blackberries
DIRECTIONS Combine sugar with water in a saucepan over medium-high heat, stirring until the sugar has dissolved and the mixture comes to a boil. Reduce heat to low and simmer for 5 minutes; remove from heat and let stand 5 more minutes. Stir pear liqueur into the syrup and refrigerate for 1 hour. Gently combine strawberries, blueberries, and blackberries in a large bowl and pour syrup over the berries to coat. Allow berries to stand for about 3 hours to absorb flavors. Mixture can stand up to 3 days if desired.
Fourth of July Layered Gelatin
INGREDIENTS 1 (6 ounce) package cherry flavored Jell-O® mix 2 (.25 ounce) envelopes unflavored gelatin 2 cups boiling water 4 (.25 ounce) envelopes unflavored gelatin 1 cup boiling water 1 (14 ounce) can sweetened condensed milk 1 (6 ounce) package blue raspberry flavored Jell-O® mix 2 (.25 ounce) envelopes unflavored gelatin 2 cups boiling water
DIRECTIONS Place cherry gelatin mix into a heatproof bowl, stir in 1 packet of unflavored gelatin, and mix with 2 cups of boiling water, stirring until the gelatin has dissolved and the mixture is clear, about 2 minutes. Pour into the bottom of a 9x13 rectangular glass baking dish. Place in refrigerator until completely cold and set, about 1 hour. Sprinkle 4 packets of unflavored gelatin onto 1 cup of boiling water in a heatproof bowl, allow to stand for about 3 minutes, and stir until dissolved; mix in the sweetened condensed milk. Allow to cool but not thicken, about 10 minutes; gently pour into a layer on top of the cherry layer. Return to refrigerator and allow to chill completely, about 1 more hour. Place blue raspberry gelatin mix and 1 packet of unflavored gelatin into a heatproof bowl, and mix with 2 cups of boiling water, stirring until the blue gelatin is clear, about 2 minutes. Allow to stand and cool but not thicken, about 10 minutes; gently pour onto the white layer. Chill in refrigerator until the dessert is firm and cold, about 1 hour. To serve, cut into squares.
By Sam Yarrow
Fresh and Flavorful Summer Meals
For many in Missouri, July is a month where we fire up the grill and eat meals with our close friends, especially for Independence Day! It is also the perfect time to try new fresh and nutritious food options for us to celebrate this national holiday. A goal to try is constructing a balanced meal with 25 percent protein, 25 percent starch, and 50 percent non-starchy vegetables. This is a good rule of thumb because it will help us get the vitamins and minerals our body needs to stay healthy. Not to mention the combination of protein and fiber will promote you feeling satisfied quickly meaning less calories in the long run. Filling half of your plate with non-starchy vegetables may seem like a lot, but it can easily be done if you have plenty of non-starchy vegetable food options. Zucchini, bell peppers, poblano peppers, portobello mushrooms, eggplant, carrots, onions, and asparagus are all great options for grilling. However, it is important to ensure vegetables are washed and have a thin coating of olive oil before setting them on the grill for the best tasting results. Consider buying buns, rolls, and pasta that is whole grain. Having whole grain options along with non-starchy vegetables will help you add more fiber to your plate. According to the Mayo Clinic, a high fiber diet can help normalize bowel movements, lower cholesterol levels, and reduce risk of cardiovascular disease. There are many ways to flavor your grilled meats without adding high amounts of salt to them. If you are trying to watch your sodium intake, consider marinating shrimp or chicken for added flavor. You can also add fresh peppers, pepper spices, or dried herbs to beef before cooking for extra flavor too.
Try this recipe for a healthy citrus vinaigrette to add to a summer salad.
Healthy Citrus Vinaigrette
INGREDIENTS 3 ½ tablespoons apple cider vinegar 1 ½ teaspoon grated orange zest 2 tablespoons fresh squeezed orange juice 2 ½ teaspoons Dijon mustard ¾ cup light olive oil Salt and freshly ground black pepper to taste
DIRECTIONS Place all ingredients in an airtight container and shake well, or whisk ingredients in a bowl with a wire whisk. You can also add all of the ingredients to a blender and blend well. Try with a salad containing romaine lettuce leaves, fresh cilantro, red bell pepper, avocado, cucumber, and heirloom cherry tomatoes. The citrus and cilantro combo is the perfect combination!
Recipe from The Harvest Kitchen: theharvestkitchen.com/healthy-citrus-vinaigrette/
