Susan Spess Shay

Still playing make believe.

Happy 4th of July!!!

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Happy Independence Day!

Wow, it’s been a day or two since I’ve been here. I could do a whiney-hiney, but I won’t. LOL. Instead I’ll share another 4th of July picture I found online.

Need something to keep a little one occupied today? There are some great 4th of July coloring pages at Apples 4 the Teacher. Check it out. 🙂

Our kids are all coming today to share our celebration with us–Lord willing! What are we having? The same thing we have every 4th. FRIED CHICKEN!!!

Yes, I fry chickens every 4th of July. Today it’s FOUR FOR THE FOURTH! I love good fried chicken, but it makes such a mess, I try to only make it once a year.

I started doing chicken for the 4th years ago when the boys were little and we still lived in Pryor Creek. After all this time, they won’t let me stop even though the 4th is usually the hottest day of the year. Oy!

One year we packed up our chicken and went to OKC and visited the WWII museum, the zoo and the Omniplex, which I understand has been renamed Science Museum Oklahoma. We also visited a museum full of war memorabilia. Maybe the Infantry Museum? It’s been a long time and we haven’t been back. Mostly, I remember how much G-Man enjoyed that place and how much the kids didn’t. LOL.

If you haven’t been to Science Museum Oklahoma, you should go! I had a fantastic time, and my boys loved it. All my boys, including the big one.

After we moved home to C-Town, I kept frying. One year we had both my dad and G-Man’s on the 4th. They loved it. I loved it . . . once I was through frying. 🙂

I learned how at Mama’s (and Grandmother’s and Aunt Phyllis’s) knee. Here’s how we do it:

Soak the cut up chicken in salted water for a few hours before you start frying.

  • Into a brown paper bag put a few cups of flour, salt, plenty of pepper. (I add a teaspoon or two of garlic powder for another layer of flavor.)
  • Put a pan with an inch or so of vegetable oil on to heat.
  • Take the chicken out of the water, one piece at a time, shake off the water and drop into the sack of flour. When you have three or four pieces in the bag, shake it up and carefully place in the heated oil.
  • Cover with a lid and fry until almost done, then remove the lid and turn up the heat just a little to get the chicken crispy brown.
  • Turn the heat back down as you start your next pan of chicken.

Warning: Don’t get the oil too hot in the beginning. The chicken will get done on the outside and stay uncooked in the  middle. Nobody likes that!

I also make Ina Garten’s potato salad. It’s not Mama’s salad, but it’s sooo good. (This is from


  • 3 pounds small red potatoes
  • Kosher salt
  • 1 cup good mayonnaise
  • 1/4 cup buttermilk, milk, or white wine
  • 2 tablespoons Dijon mustard
  • 2 tablespoons whole-grain mustard
  • 1/2 cup chopped fresh dill
  • Freshly ground black pepper
  • 1/2 cup chopped celery
  • 1/2 cup chopped red onion


Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes. Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole-grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside. When the potatoes are cool enough to handle, cut them into quarters or halves, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. (As the salad sits, you may need to add more dressing.) Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.

BTW: In a slightly different version of this recipe, she calls for fresh tarragon as well as dill. If you raise your own herbs, it makes it even better! Or maybe you can’t tell tell the difference. LOL.

How are you celebrating? Going to the lake? Having a wienie roast? Gonna blow up your world with M-80’s?

Why not share your fun with us?

Author: Susan Shay

For as long as I can remember, I've loved two things--reading and people--and that led me to become a writer. Many of my stories are set in Small Town Worlds. I'm a wife, mother, sibling and an aunt. I have a deep faith in God, and an exciting life in Christ. Maybe I shouldn't be (after all, he's God!) but I'm constantly amazed at the things He's up to. :)

I'm so glad you dropped by my Small Town World! Hope you'll leave a comment. I really enjoy hearing from you!

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