“May mercy, peace, and love be multiplied to you”
Jude 1:2

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”
Proverbs‬ ‭25‬:‭11‬ 

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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