“May mercy, peace, and love be multiplied to you”
Today, we are going to take you back to last summer on our old patio! It is hard to believe that we have been at this blogging thing for a whole year! That means 52 tablescapes! The colors in this one are just happy! Enjoy!
(Make sure you scroll all the way down for a sweet treat!)I have always loved the crisp look of blue and white mixed with a sunny yellow. The dinner plates are “Willow” by Johnson Brothers. The tablecloth was my first linen purchase as a new bride forty-one years ago. Placemats add texture and were found at TJ Maxx.Katy’s Nana grew these glorious zinnias in her garden!The stemware was ordered from Horchow and they remain a favoriteSeveral years back, my Sunday School class took an outing to the Botanical Gardens in Huntsville, AL where I found these sweet hand painted clay pots used as my napkin holders. “A word fitly spoken is like apples of gold in a setting of silver”
Fresh from the oven, Lemon Rosemary Shortbread with a tall glass of sweet tea. Butch and I love this recipe!
Thanks for visiting with us on our patio!
Lemon Rosemary Shortbread
3/4 cup butter, softened
1/2 cup confectioners’ sugar
1 tablespoon grated lemon zest
2 teaspoons fresh minced rosemary
1 1/2 cups all-purpose flour
1/4 teaspoon salt
In a medium bowl, beat butter and sugar at a medium-high speed with a mixer until creamy. Add lemon zest and rosemary, beating until combined. In a small bowl combine flour and salt. Gradually add to butter mixture, beating until combined. Shape mixture into 2 (10-inch) logs; wrap in plastic wrap and chill for 1 hour. Preheat oven to 350. Line baking sheets with parchment paper. Unwrap dough, and cut into 1/3 inch-thick slices. Bake for 11 minutes or until edges are lightly browned. Let cool on pans for 2 minutes. Remove from pans and cool completely on wire racks. Store in an airtight container for up to 1 week.
This post originally appeared here: Summer’s Happy Ending
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