Once a month three friends come to lunch at Linderhof. It's an 8 year tradition starting the January after I started staying at home. It's fun for me and I have a great time pouring over cookbooks to find new foods for these luncheons. I always try new recipes for this luncheon and so far they've all turned out.
Besides the food, part of the fun of having these luncheons is setting the table. In June, I picked a big bouquet of parsley blooms for a blue and white vase that I put in the center of the table. A green tablecloth and bright red napkins in my silver napkin rings. The red echoing the strawberries in the dessert.
It was a simple meal -- chilled fresh corn soup, chicken salad with basil cream and a roll sprinkled with rosemary and served hot. It was a hot day on the prairie and the cold soup and chilled salad tasted especially refreshing.
For this meal I used my breakfast room plates -- blue and white as so many of my dishes are with little birds for we so enjoy watching the birds from the breakfast room table. The matching tea cups served as soup cups.
Dessert was Ina Garten's lemon angel cake because I had 12 whites that needed using. With a big spoon of whipped cream and strawberries.
We enjoyed the luncheon, talking and visiting and the afternoon passed all too quickly. Soon, they were saying goodbyes and I was back in the kitchen doing the dishes.