Company for Lunch

We love having company for lunch -- so we can get out special dishes and glassware, to cover the table with a cloth and use the linen (rather than the cotton) napkins.

I met Francie on a food board and we connected because we both grew up in the City. She north of the river and I in the south but we shared a lot of the same memories -- of shopping and lunching downtown, the Plaza and some favorite restaurants.

We've met before and thoroughly enjoyed each other's company and so when Francie informed me that her Texas friend, Sally, would be visiting, I, of course, issued an invitation to come to Linderhof for lunch!

What fun it is to set the table for company. A fine cloth (this one is Quaker lace), the linen napkins (Irish linen preferred). These were bought a week or so ago in Minnesota -- blue and white and never used -- until now.
Blue and white, of course, and beside the Spode plates my new Spode soup bowls. So I could use them soup had to be part of the lunch! And a menu at each place -- a Linderhof tradition!
My hydrangeas are blooming away and they look so pretty in this lovely blue vase which was a gift from another member of that same food board. It is as if she were at the party as well!
I always love the expectant look of the table and the quietness of the house just before the guests arrive -- the hustle and bustle that sometimes is the preparation is done -- we're just waiting for the company to come.

It was a summer ladies luncheon -- fresh spring pea soup, a chicken and pasta salad with vinaigrette and an herbed roll . . . and dessert . . . .
Strawberry pie. Kansas City Tea Room Strawberry Pie. I've had the recipe for eons and eons and I make it usually every spring when the berries are at their best. It's simple and delicious and tastes so like strawberries!

Francie and I shared remembrances of this pie and which tea room or lunch room served it (we think they ALL did!) It was pricey for pie at the time and served only in May and June. Then it was gone until the following year.

It is a simple pie to make although it does take a bit of standing and stirring to get the glaze to thicken.

KANSAS CITY TEA ROOM STRAWBERRY GLACE PIE

6 cups strawberries

1 cup sugar

3 T. cornstarch

1/2 cup water

red food coloring

baked pie shell

Whipped cream

Cut up 1 cup of strawberries. Take the green stems off the rest of the strawberries.

In a saucepan, combine sugar, cornstarch, water and mix until smooth. Add the cup of cut up strawberries. Cook over medium heat, stirring constantly, until the mixture thickens and boils. Cool. Pour sauce mixture over strawberries and pour berries into baked pie shell. When ready to serve top with whipped cream. (whipped with sugar and with a splash of vanilla). Top with a reserved berry for garnish.

It's Thursday which means that Susan at Between Naps on the Porch is hosting Tablescape Thursday -- please join her and see what everyone has on their table this week!