It was predicted to be a perfect Spring Day . . and the Lunch Bunch (minus one) were scheduled for lunch. Before the heat of summer drives us inside, we enjoy porch and patio and pergola. And what better place for a luncheon than under the pergola!
|The pergola in the herb garden|
Herr Squirrel was mad as I went about preparations for he jumped from feeder to tree every time I passed through! A Squirrel just can't eat in peace!!!!
The table under the pergola and the three iron benches on each side makes for perfect stetting for a lunch in the herb garden.
Alas, no dishes are on the table for they're all inside -- waiting for my guests -- for we're not fond of unexpected visitors on the china or in the tea!
|Begonias and birds for the centerpiece|
The cloth is a Williams Sonoma one that I got at a deep discount a few years back. I have two yellow ones in the same pattern for my round tables on the patio. This square one seemed perfect for the big square table under the pergola. It's really an air vent from an old store downtown . . . and a base was welded to fit.
It's a wonderful table . . . but alas, it doesn't get moved around a lot for it is heavy!
Fresh flowers for the center . . . borrowed from the baker's rack on the patio. And two iron birds.
|The jug topper to keep our "swimmers"!|
A pitcher of icy tea with the British "milk jug topper" (in this case would it be an ice tea jug topper? It's what I call Cynthia's Tea -- 2 family size bags of Luizianne and one regular size bag of Harney's Hot Cinnamon Tea brewed together. It's our favorite tea of summer!
It's a great place to sit and visit and sip tea while the hostess is inside getting dessert!
A simple lunch and a spring lunch . . .
|blue and white, of course!|
Cups of zucchini vichyssoise with a hint of dill and a snippet of dill on top, a cold salad of bow tie pasta with garden peas and my pesto topped with a basil leaf and a Fresh Herb Garden Scone from my newest cookbook, Sweet Remembrances.
We talked and lingered over our lunch -- catching up as we always do.
Dessert was as fresh and seasonal as the main course . . .
|Victorian bowls make the perfect dish for the "clouds"!|
A strawberry mousse. From a recipe by Giada de Laurentis. It's easy and tasted so springy.
|Refreshing and pink!|
Topped with one of my last garden strawberries. I renamed the dish "Strawberry Cloud" for it certainly was a light dessert!
The Strawberry Cloud started out life as a raspberry ricotta mousse. I think it would be good with blueberries as well.
15 ounce container ricotta cheese
1/2 cup strawberry jam (Homemade is best!)
1 cup whipping cream
3 T. powdered sugar
Fresh strawberries for garnish.
In a mier, blend the ricotta until light and fluffy. Add the jam and until well combined and the mixture is pink. Transfer to a large bowl.
In a separate bowl, beat the cream until thick. Add the powdered sugar and continue to beat until the cream holds still peaks. Working in batches, carefully fold the cream mixture into the ricotta mixture. Spoon the mousse into serving bowls and refrigerate for 1 hour. Garnish with fresh berries and serve.
It's Thursday and I'm joining Susan at Between Naps On the Porch for Tablescape Thursday and I'm joining Kathleen at Cuisine Kathleen for Let's Dish! Join these lovely ladies for some lovely spring tables! They are always inspiring!