With the days of summer coming to an end, I wanted to “squeeze” in one last tablescape of the season! To me, the colors in this tablescape are just happy!
(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 favorite
Several 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.
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.
“May mercy, peace, and love be multiplied to you”
Jude 1:2
