Shirley Ann Comes for Lunch . . .

Friend Shirley Ann called and said that she had a doctor's appointment in my little town (she lives in the little town 20 miles to the East) and was wondering if after -- we could "do lunch" -- Of course, I said yes. However, instead of eating out, I suggested that she stop by The Lyons Twin Mansions and get two salads to go and that we eat here.

And so I set the table in the breakfast room. . . .

With a wonderful old cloth that was an estate sale find and my Asiatic Pheasant . . . the Royal Staffordshire plate in a dark blue, a Royal Staffordshire salad plate in a lighter bleu that we'd use for the rolls and a Burleigh Asiatic Pheasant cup and saucer.

Some wonderful new napkins from Pottery Barn that are monogramed with an "S" -- our new "everyday" napkins! Placed in silver napkin rings, of course!

The German silver which we use for every day which has my grandmother's initials. Bought at an estate sale but am wondering . . . . for it is my grandmother's initials and she would have had German silver! Monogramed on the back as all European cutlery is for it is always turned upside down when placed on the table.

And a pretty bouquet of garden flowers in a Spode Blue Italian pitchers. They're not blooming as profusely as normal for August so I feel fortunate to have this bouquet!

A simple table -- with the blue and white china (of course) and some silver candlesticks with some new black metal shades that look so English (bought here, at an antique store in our quaint downtown).

Shirley Ann brought the salad and I made iced tea. I also took a couple of Sister Shubert rolls out of the freezer to bake off to go with our salad. One of those "must haves" in our freezer -- Sister Shubert rolls. They are soooo good!

And for dessert -- some cookies that went well with tea. I baked them to take on Thursday but there was plenty for Wednesday lunch. Lemon poppyseed. We love lemon poppyseed cake and lemon poppyseed muffins so what could be bad about lemon poppyseed cookies?

It's a Martha Stewart recipe and I find hers a bit fussy compared to other chefs. But it is a good cookie. Tart but crisp with sugar and lemon. It was perfect with a cup of Earl Grey tea.

The rest are bagged and will be a snack when a group of us make a trip north tomorrow to ee the orchids in the caves.

Shirley Ann and I had a great luncheon. Lots of visiting and we felt that we weren't too "bad" even though we had a roll and some cookies. We were "sort of" celebrating her birthday early -- her real celebration (for the two of us) will be Friday.

MARTHA STEWART'S LEMON POPPYSEED COOKIES

1/4 C. fresh lemon juice

3 1/2 t. grated lemon zest

2 sticks unsalted butter

2 c. flour

1 t. baking powder

1/2 t. salt

1 1/2 c. sugar

1 large egg

2 t. vanilla

1 T. poppy seeds plus more for sprinkling

Preheat oven to 375 Bring lemon juice to a simmer in a small saucepan over medium heat cook until reduced by half. Add 1 stick butter, stir until melted.

Whisk together flour, baking powder and salt. Cream remaining stick butter and 1 cup sugar on medium speed in the bowl of an electric mixer fitted with the paddle attachment. Mix in egg and lemon butter. Mix until pale, about 3 minutes. Mix in vanilla and 2 t. zest. Mix in flour mixture and poppy seeds. Sift together remaining 1/2 cup sugar and 1 1/2 t. lemon zest. Roll spoonfuls of dough into 1 1/2 inch balls, roll them in sugar mixture. Place 1 inches apart on baking sheets. Press each with the flat end of a glass dipped in sugar mixture until 1/4 inch thick. Sprinkle with more poppy seeds.

Bake until just browned around bottom edges, 10 to 11 minutes. Transfer to wire racks, let cool completely. Store in an airtight container up to 1 week.

It's Thursday and time to join Susan at Between Naps on the Porch for Tablescape Thursday.