June 14 is Flag Day
Something that I love about my daily walks through Old Salem is seeing all of the different flags. With the acquisition of each new state, our flag has gained a white star.
I can think of nothing more patriotic than Old Glory proudly waving in the sun. As Francis Scott Key suggests in The Star Spangled Banner, the flag is a sign of our freedom and a testament to the brave soldiers who protect us.
The flag is brings comfort to an expatriate. It gives hope to a refugee. It harbors stories from the history of our country.
The last verse of The Star Spangled Banner should be our patriotic shout as our country progresses. May we “Praise the Power that hath made and preserved us a nation!”
O thus be it ever, when freemen shall stand
Between their loved home and the war’s desolation!
Blest with victory and peace, may the heav’n rescued land
Praise the Power that hath made and preserved us a nation
Then conquer we must, when our cause it is just,
And this be our motto — “In God is our trust”
And the star-spangled banner in triumph shall wave
O’er the land of the free and the home of the brave!
- 1 cup vanilla yogurt
- 1/2 cup cottage cheese (trust me!)
- blueberries and sliced strawberries
- Lightly pulse the yogurt and cottage cheese in a food processor until smooth. The cottage cheese will cut some of the sugary sweetness vanilla yogurt, and it will add enough just enough fat to keep the yogurt cups from being rock solid after freezing.
- Pour about 1/4-1/3 cup of the mixture into silicone baking cups. Arrange the blueberries and strawberries into an American flag pattern. I used the sliced strawberries and stripes, and I placed the blueberries in the top left to represent the stars.
- Freeze for at least 2 hours, preferable overnight.
- When you are ready to eat, pop the frozen yogurt cups out of the silicone molds. You should not need to thaw if you used cottage cheese in the yogurt mixture.