Later in the summer I’ll be hosting a garden party to celebrate my daughter and son-in-law’s elopement. And yes, I know I’ve already mentioned it, but it’s become a delightful preoccupation. We’ll need extra seating, of course, and have been keeping an eye out for bargains. Well, look what I scored at a yard sale. For $15!
Pairing the set with a gazing ball on a wrought iron stand creates a nice cottage look, don’t you think? Handy Man may paint the chairs at some point, but for now I’m loving them au naturel.
Spending time in our backyard is a favorite pastime and we do a lot of al fresco dining. Last night was no exception.
The lettuce and beets are from our garden. I used my mandolin to julienne the carrots and beets – super quick and easy! Along with those are diced cheddar, sliced hard-boiled eggs, cucumbers, grape tomatoes, yellow peppers, chopped ham, sliced avocado, and on the far right a little jar of my favorite vinaigrette. Oh, and notice my adorable little crystal salt cellar with its silver salt spoon.
I don’t buy bottled salad dressing. For one thing, I get bored with using the same dressing over and over again. But then if I have several on hand, they hang out in the fridge forever. If you’re a bottled dressing buyer, do you check your best-before dates?
I’ve borrowed a vinaigrette recipe from Prudence Parker, the heroine in my upcoming novella, Kiss at the Cove, and she encouraged me to share it with you.
Pru’s super-simple super-tasty vinaigrette
Juice of half a lemon (about 2 tablespoons)
1 tablespoon white wine vinegar
3 tablespoons extra virgin olive oil
1 teaspoon Dijon mustard
a drizzle of maple syrup, to taste
salt and pepper, to taste
Put all of the ingredients in a small jar with a tight-fitting lid. Shake, shake, shake. Done.
Bon appetit! Until next time,