This year, our 4th of July celebration is going to be a bit more subdued.
My husband is still battling cellulitis. Right now, he still has to go to the hospital for twice daily infusions, which are exhausting.
He is slowing recovering, but its frustrating for him to be limited in what he can and can’t do physically. My mother is currently working on rebuilding her strength in a focused rehab offered by a local nursing home.
I am trying to preserve some sort of summer fun for my kiddo.
He and I will go to our city’s parade, and the fireworks that night.
Depending on the weather, we may go to the pool
or just hang out at home. In between all of that, I am a caregiver as well. This year, I don’t think we will be grilling since my BBQ King is laid up.
Instead, we will be having firecracker franks
1 package crescent rolls
1 package hot dogs
1 oz Queso fresco cheese, crumbled
1/2 c tomato sauce
½ tsp red pepper flakes
¼ c chopped green chilies
Preheat oven to 375. Unroll the crescents into triangles on a baking sheet. Mix tomato sauce, red pepper and chilies together. Brush onto crescent rolls. Crumble cheese over top. Roll hot dogs into crescent, starting at the widest point. Bake 15-20 minutes.
*if you want to get really festive, you can brush the rolled up crescent rolls with food coloring before baking, turning them red, white and blue!
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