I love the smell of fireworks in the morning.

Everyone on our beach sets off fireworks for the 4th. See a slide show of the festivities here. Also by request, here’s the cake I made for the potluck. It’s semi-original, adapted from something I saw on the Food Network.
Rosemary Olive Oil Cake

• 3 eggs
  2 cups sugar
  1-1/2 cups extra-virgin olive oil 
  1-1/2 cups milk
  1/4 cup triple sec, Cointreau or Grand Marnier
  1/4 cup frozen orange juice concentrate
  3 teaspoons lemon zest
  2 cups flour
  1/2 teaspoon baking soda
  1/2 teaspoon baking powder
  1 teaspoon salt
• 1/2 cup orange or lemon marmalade
  Rosemary sprigs and powdered sugar, for garnish
  Preheat oven to 350 degrees F. Oil and flour a bundt pan.
  Beat the eggs, sugar, olive oil, milk, liqueur, orange juice, and lemon zest. Add the dry ingredients, including 1-2 teaspoons chopped rosemary, and beat well. Pour  into bundt pan. Bake for 50 minutes to 1 hour, until it tests done. Place on a rack to cool. Run a knife around the edges and invert on a plate. Warm the marmalade in the microwave and drizzle over the cake. Garnish with rosemary sprigs, sprinkle with powdered sugar.