Show Your American Pride This Fourth of July
with $4 .US Domains!

Robyn Norgan
Jul 3, 2012

Tomorrow is the Fourth of July, an American holiday celebrating the adoption of the Declaration of Independence, a document declaring the United States independent from Great Britain, which was signed on July 4, 1776. Many Americans will celebrate this day with fairs, parades, fireworks, and, of course, lots of food in the form of picnics and barbeques. But this year, we want you to celebrate with our $4 Fourth of July .US sale! Use code 4FOR4TH to get your .US at just $4 for 1 year registrations. This code can only be used to register one .US domain per account is only available for one day, so get your .US before it expires 7/4/12 23:59 PDT and show your American Pride with the only TLD that can - .US!

And if you want to be really patriotic check out these Fourth of July themed premium domains:

Now for some fun - find out what it takes to be an American citizen. Take the US citizenship test and then reward yourself with these great Fourth of July themed recipes from Click on the recipe titles for more information.

red white blueberry fruit salad
Red, White, and Blueberry Fruit Salad

1 pint strawberries, hulled, and quartered
1 pint blueberries
1/2 cup white sugar
2 tablespoons lemon juice
4 bananas

Mix the strawberries and blueberries together in a bowl, sprinkle with sugar and lemon juice, and toss lightly. Refrigerate until cold, at least 30 minutes. About 30 minutes before serving, cut the bananas into 3/4-inch thick slices, and toss with the berries.

4 july star cupcakes
Fourth of July Star Cupcakes

1 (18.25 ounce) package chocolate cake mix
1 1/3 cups water
1/2 cup vegetable oil
3 eggs
15 large fresh strawberries
2 cups white frosting
36 fresh blueberries, rinsed and dried

1. Preheat oven to 350 degrees F (175 degrees C). Line 12 cupcake cups with paper liners. Grease top of cupcake pan to help remove baked cupcakes.
2. Place the cake mix, water, vegetable oil, and eggs into a large mixing bowl, and mix with an electric mixer on slow speed for 30 seconds to combine ingredients. Increase speed to medium, and beat 1 more minute, scraping down the sides of the bowl occasionally. Spoon the batter into the lined cupcake cups, filling them to the brim. Cupcakes will rise and bake over top of the liners, making wide, round tops.
3. Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 25 minutes; check after 20 minutes. Let the cupcakes cool in the pan completely. Gently run a knife underneath the cupcake tops to separate them from the pan so cupcakes can be removed, but leave in the pan.
4. Cut the green stem end from each berry, leaving a flat platform on the end. Slice each berry into quarters by cutting in half, then rotating berry and cutting in half again crosswise. There will be a total of 60 triangle-shaped berry pieces.
5. To decorate, cut the wide rim of a cupcake top into a star shape with a sharp paring knife by cutting out 5 shallow triangles, evenly spaced around the top. Leave the middle of the cupcake uncut, and discard cut-out portions. Frost the cupcake with the white frosting, following the star shape of the top and leaving the cut-out portions unfrosted. Place 3 blueberries into the center of the cupcake, and place 5 strawberry slices surrounding the blueberries, cut sides down and points facing outward, to make a large strawberry star. Repeat for remaining cupcakes.

red white blue strawberry shortcake
Red, White, and Blue Strawberry Shortcake

1 (18.25 ounce) package yellow cake mix
1 (8 ounce) container frozen whipped topping, thawed
1 pint blueberries, rinsed and dried
2 pints fresh strawberries, rinsed and sliced

1. Prepare cake according to package directions and bake in a 9x13 inch pan. Cool completely.
2. Frost cake with whipped topping. Place blueberries in a square in the corner, and arrange sliced strawberries as stripes to make an American flag. Chill until serving.

On behalf of everyone at Dynadot, we hope you have a wonderful Fourth of July!

Post by Robyn Norgan