It is still really hot here, but I still try to brave the back porch whenever possible. Today, while I was out, a small rain shower moved in and cooled things just a tad. The sun was still out while the rain fell. Norvelle Turner, who helped raise my husband used to say, “the devil is beating his wife” when it rained while the sun was shining.

We may have to have our meals earlier in the morning or way later in the evening to enjoy them outside, but still, I love to be outside and watch the birds and the rabbits and see the wind blowing the trees. Here is my pink outside tablescape:

The inspiration

A pink table for:

with Between Naps on the Porch

Some pink for:

Pink Saturday with Beverly at How Sweet the Sound

And today’s lagniappe is a summery recipe for:

With Designs by Gollum

Today’s Lagniappe:  Summer Squash and Cherry tomatoes in Basil Butter
From Dining by Fireflies: Unexpected Pleasures of the New South – The Junior League of Charlotte, North Carolina

1 lb yellow squash, thinly sliced
8 oz. cherry tomatoes, halved
2/3 cups basil butter, divided

Saute squash and tomato in 2 tablespoons basil butter in a large skillet over medium-high heat 10 minutes or until squash is tender. Serve with remaining basil butter.

Basil Butter

3 garlic cloves, minced
1 shallot, minced
3/4 cup tightly packed fresh basil leaves
1/2 cup butter, softened
freshly ground pepper to taste

Process all ingredients in a food processor until smooth,  stopping once to scrape down sides. Cover and chill until ready to use.

Save any leftover basil butter to slather on hot corn on the cob.

Today, I am displaying some wonderful dishes that have been shared with me by wonderful people. JoAnn Butler (aka, Mommy Jo) sent me her wonderful individual sombrero dishes. They are all different and are all so much fun to use in a tablescape! Mommy Jo’s daughter, Donna Butler Douglas sent me the great and colorful appetizer plates that just happen to go very well with the sombrero dishes. I added these adorable little cocktail forks and some colorful flowers and came up with a very fun and very colorful result.

Thanks Mommie Jo and Donna for your contributions to today’s

with Between Naps on the Porch

So on with the fun! Don’t forget to come back and click on the logo above to see a great parade of tablescapes! Click on the first photo to start the show of choose to view with PicLens for an even larger version of the show (not as good quality)!

[View with PicLens]

Today’s Lagniappe:  Chicken Empanadas
This would be a perfect little bite to eat off of the little plates and you wouldn’t even need a fork! From Paula Deen.

• 3 cups chopped, cooked chicken
• 1 (8-ounce) package shredded Colby and Monterey Jack cheese blend
• 4 ounces cream cheese, softened
• 1/4 cup chopped red bell pepper
• 1 jalapeno, seeded and chopped
• 1 tablespoon ground cumin
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 1 (15-ounce) package refrigerated pie crusts
• Water

My heart is breaking when I see the destruction caused by the oil leak in the beautiful Gulf of Mexico. It makes me want to return to a better time, gathering seashells along the beach and using them in a tablescape. The shells used in this tablescape were gathered by my friend Darlene.

A lighthouse, seaglass and a few other gems from Darlene’s collection take center stage on this table.

It turns out, I don’t have a tablecloth in the shade of blue I would have liked to use, so, I used this green.

White plates with seashell pink napkins and Darlene’s collection of seashells at each plate.

How about this guy and his delicious load?

A seagull on the rocks, some fish netting and sea glass bouy near the light house.

The top of the lighthouse holds a tea light.

Even the bird feeder got in on the nautical act!

Love the little boat going by. It is actually a napkin holder.

This menu definitely calls for seafood!

Meet you at the dock!

Today’s Lagniappe (lagniappe – pronounced lan-yap=something extra) Crab Dip

1 lb. lump crabmeat
1 package of cream cheese
Approximately 8 Tbsp. seafood cocktail sauce
Crackers (nice ones that won’t crumble easily)

Put the cream cheese block on a serving dish, Let it soften for a few minutes, flatten a bit. Pour the crabmeat over the cream cheese. Pour the cocktail sauce over the crabmeat. Provide crackers and knives for people to scoop the crabmeat, cream cheese & sauce onto crackers.

Be sure to join all the fun with

with Between Naps on the Porch

Okay, technically, this is a “rock-scape” because we used the rocks as our table down by the White River. Check out past posts from this week to see the river house and some of the spectacular views. I may even throw in a few extras here. And, don’t forget, if you would like to have the river house as your very own, Visit my friend Ann at www.OzarkHomeTeam.com

Click on the first photo to start the show!

[View with PicLens]

What a wonderful day on the river it was!

Today’s Lagniappe:  Grilled Butterflied Trout with Lemon-Parsley Butter
From Bobby Flay, this recipe sounds like a divine way to enjoy some of that trout from the beautiful White River!

4 (1-pound) trout without head, scaled, gutted, and butterflied (skin on)

Olive oil or canola oil

Salt and freshly ground pepper

Lemon-Parsley Butter, recipe follows

Parsley sprigs, for garnish

Lemon wedges, for garnish

Heat grill to high. Brush trout on both sides with oil and season with salt and pepper. Grill, skin side down, until slightly charred and crisp, about 2 to 3 minutes. Carefully turn each fish over and continue cooking until just cooked through, 3 to 4 minutes longer. Remove from the grill and top each 2 tablespoons of the Lemon-Parsley Butter. Garnish with parsley sprigs and lemon wedges and serve.

Lemon-Parsley Butter:

1 stick unsalted butter, at room temperature

2 teaspoons finely grated lemon zest

2 tablespoons fresh lemon juice

3 tablespoons finely chopped fresh Italian parsley leaves

Salt and freshly ground pepper

Mix all ingredients together in a medium bowl and season with salt and pepper, to taste. Cover and refrigerate for at least 1 hour before using.

Hope you enjoyed your visit to A Southern Life today. Check out:

with Between Naps on the Porch

and enjoy the lovely tablesettings of some very talented bloggers!

As I have been working today, I have noticed the pink flowers pouring over the fence in the back. It reminds me of when I put in my garden last year as these flowers were blooming. Alas, I am not putting in my regular garden this year. I am gardening in pots. Too much going on right now for the full blown deal.

Last year, as I was putting in the garden, I enjoyed resting near the pretty pink blooms. Here is that time revisited:

Working in the garden can really tire you out. I think I really need a nice place to take a break. This is my tablescape entry this week in Tablescape Thursday hosted by Susan at Between Naps on the Porch. Y’all stay tuned. There are robins building a nest on my porch and I’m taking pics of their progress that I’ll be posting.

A nice place to take a break.

A little lemonade.

A couple of cookies - gotta keep up my strength!

A couple of my favorite gardening books.

My garden gloves.

My garden trowel.

Some seeds.

A watering can with flowers.

Hey, there's a bunny in my watering can!

Everything I need . . .

for a nice break from gardening!

Hope you enjoyed this as much as I did! – Christi

Today’s Lagniappe: Garden Salad with Mustard Vinaigrette
Something light and easy to enjoy.

Use your favorite salad greens and veggies and dress them with this lovely mustard vinaigrette. Easy!

* 1½ cups salad oil
* ½ cup white wine vinegar
* 2 Tbsp. Dijon mustard
* 1½ tsp Kosher salt
* ½ tsp ground white pepper (or freshly ground black pepper)

1. Combine the mustard and vinegar in a glass or stainless steel bowl and whisk them together briefly.

2. Place the mustard-vinegar mixture along with the oil and seasonings in a blender and mix for about 10 seconds or until fully combined.

3. Serve right away, as the oil and vinegar will begin to separate as soon as you stop mixing.

Makes 1 pint of dressing.

Don’t miss a lot of wonderful tables at:

with Between Naps on the Porch

I’ll have to admit, when ever it is even the least little bit warm enough, I’m ready to move it outside. I love having morning coffee on the porch, lunch on the porch, dinners on the porch. I’ll even try to arrange to have meetings on the porch. Anything to be out enjoying the sunshine! Of course, eventually, it will be a little too warm to be out on the porch until late, late in the evening. That is okay – I’m there, watching the lightning bugs and listening to the cicadas!

This evening, it is just another supper on the porch. I’ll try to keep this fresh, but sometimes, I just enjoy the regular evening on the porch without anything fancy. But . . . not this evening. This evening, I broke out the china!

What is going happening on your porch? Check out some great tablescapes at:

with Between Naps on the Porch

Today’s Lagniappe:  Pickled Asparagus
It is asparagus season! Make a batch of these to serve on an antipasto platter or with a Bloody Mary.

* 1 onion, thinly sliced
* 4 lbs fresh asparagus
* 1 red bell pepper, seeded, and cut into thin strips
* 5 cups white wine vinegar
* 2 cups water (distilled is best)
* 4 tablespoons sugar
* 4 tablespoons pickling spices
* 2 teaspoons pickling salt or kosher salt

1. Place several slices of onion in the bottom of two 1-quart jars.
2. Trim the asparagus to fit in the jars; pack them in with the cut-end facing down.
3. Place the pepper strips in between asparagus.
4. Combine the remaining ingredients in a saucepan, and boil over moderate heat for 10 minutes.
5. Pour into the jars, leaving 1/2-inch head space.
6. Seal the jars according to the manufacturer’s directions; process for 20 minutes in boiling water bath.

What a beautiful week this has been!

It has truly been a beautiful and wonderful week! Filled with sunshine and so many beautiful colors, including PINK!

Happy Pink Saturday!

Pink Saturday with Beverly at How Sweet the Sound

Here me visiting with Margaret Banks on The Margaret Banks Show at Mountain Talk 97 with Audio on Demand. Just click the “Audio on Demand” button and look for The Margaret Banks Show 4-10-10.

Before we get to the fun tablescape let me announce the winner of the National Association of Junior Auxiliary’s Silver Spoons, Blueberry Afternoons Cookbook give away!

And, the winner is . . . Victoria! Congrats Victoria and thank you to everyone who left comments to win.

Don’t forget, you can still get this fabulous cookbook from the NAJA website.

Now, on to the fun table:

This is probably one of the most fun tables I have done. The placemats don’t match. Some places have china, some, everyday dishes. None of the glasses match and there are a few other things that are kind of strange!

Colorful but crazy!

A centerpiece with Easter eggs, Christmas ornaments and . . . apples!

Hey! Who left the apple core in the centerpiece?

One candle has a Christmas candle ring and the other a spring candle ring.

Let’s take a closer look at those place settings.

Christmas plate with a visiting bird. Is that any way to place the flatware?

Ah, it looks like Spring, except for that turkey!

Pretty pink florals and stipes with a pretty pink . . . pig?

Fall and Mozart - now that makes sense. Way more than where the knife, fork and spoon are placed.

Beautiful china with an elephant crawling on top.

Can't find my knife! Oh, there it is at the bottom of the plate. I need it to fight off that turtle.

April Fool!

That was fun. Now, I can concentrate on Easter. If you would like to see last years Easter Champagne Brunch table, click HERE. To see lots of creative and beautiful tablescapes check out

with Between Naps on the Porch

Today’s Lagniappe:  Hot Cross Buns
Something yummy to have on Good Friday morning. In many historically Christian countries, buns are traditionally eaten on Good Friday, with the cross standing as a symbol of the crucifixion. Take some to your friends and neighbors as a special blessing to them. I’ve found a shortcut method to making them that I hope you will like.

Makes 1 dozen

* 1  loaf frozen bread dough (1 lb.)
* 1/2  cup  golden raisins
* 2  tablespoons  brandy
* 1/4  teaspoon  ground nutmeg
* 1  large egg
* 3/4  cup  powdered sugar
* 1  tablespoon  milk

Preparation

Thaw frozen bread dough following package directions. Place in a large bowl, cover, and let stand until pliable and no longer cold, 30 minutes to 1 hour.

In a small bowl, soak raisins in brandy for 30 to 40 minutes. Add raisin mixture and nutmeg to dough. In bowl or on a board, knead raisins into dough. With floured hands, divide dough into 12 equal pieces; shape into round rolls. Place about 2 inches apart on a buttered baking sheet. Cover and let rise in a warm place until almost doubled, about 20 minutes. In a bowl, beat egg with 1 tablespoon water. Brush buns with egg mixture (discard remainder). Bake rolls in a 350º oven until golden brown, about 20 minutes. Transfer to a rack and let stand 10 minutes.

In a bowl, mix powdered sugar and milk. With a spoon, drizzle icing over buns in the shape of a large X.

My dear friend, Christy Case Keirn is the president of the National Association of Junior Auxiliaries.

Christy Case Keirn

The NAJA has a publication that is published twice a year called The Crownlet.

In this publication is information about the NAJA Cookbook – Silver Spoons, Blueberry Afternoons.

“A collection of recipes from junior Auxiliary Chapters in Louisiana, Mississippi, Arkansas, Tennessee, Missouri, Texas, Alabama and Florida. This cookbook is filled with NAJA history and stories of the work Junior Auxiliary Chapters are doing for children in their communities.”

As you can see, the ad for this cookbook features a tablescape! I was so honored when Christy called and asked for pictures of tablescapes for the NAJA publication. Christy has also offered to allow one of the cookbooks to be given away on A Southern Life!! So, you know the way this goes – leave a comment here. You can leave one comment a day between now and next Wednesday, March 31st at 3:00 p.m. central time.

Even if you are the lucky winner, I’m sure you will want to go to the NAJA website and purchase more to give away to friends! The proceeds from the sales of the cookbook go to further the NAJA mission which is:

“To encourage members to render charitable services which are beneficial to the general public, with particular emphasis on children; to cooperate with other Charitable 501 (c)(3) organizations.”

What a wonderful organization. Okay, so which tablescape pic did Christy choose?

This one!

So, here is the entire tablescape presentation that includes this picture from June 3rd, 2009.

Blue Fitzhugh china by Spode

Simple and pretty

The colors go well with my planter in the background.

White petunias in the tureen.

Of course, my birds are always invited.

Nice crystal glasses.

And pretty coffee cups.

Cream or sugar?

Very nice.

Checkout Between Naps on the Porch to see a lot of great tablescapes by a lot of lovely and talented people.

Today’s Lagniappe: Buttery Herb Cheese Muffins
This recipe is from the ad in The Crownlet.

2 cups self-rising flour
1 cup (2 sticks) butter, melted
1/2 cup sour cream
1 (6 ounce) package garlic and herbe spreadable cheese, softened

Mix the flour, butter, cheese and sour cream in a bowl until smooth. Spoon into lightly greased miniature muffin cups, filling to the tops. Bake at 350 degrees for 25 minutes or until light brown. Makes 2 1/2 Dozen.

Last week, I shared a recipe for Lemon Thyme cookies that I made for lunch with a friend. I told you I would post more about that. My friend is the precious Christy Case Keirn from Macomb, Mississippi. Christy is the president of the National  Association of Junior Auxiliaries and the marketing directory of our local community college, Arkansas State University, Mountain Home. NAJA has some great cookbooks and, yes, we will have a give away of one soon. They actually used a picture of one of my tablesettings in their latest edition of their organization’s publication to publicize their latest cookbook. I’ll definitely be showing you which setting that was soon as well.

Anyway, today, I would love to share with your some pictures from my lunch with Christy.

It was just the two of us at my huge dining table so I tried to make it a little cozier with  kind of grouping everything in just one corner. We had chicken delight (see today’s lagniappe), salad with lemon vinaigrette, hot yeast rolls and lemon thyme cookies. To drink, we had lemonade spritzers.

Christy is such a fun friend, wish you could all meet her personally. So, what kind of tablescapes are going on today  for:

with Between Naps on the Porch

Today’s Lagniappe: Chicken Delight
Easy and delicious!

4 chicken breast, cooked and cut into small pieces (I usually use 5)
1 2oz. Jar pimientos
1 8 oz can sliced water chestnuts
½ cup slivered almonds
¼ tsp. Celery salt
dash of pepper
2 TBsp. Lemon juice
1 cup mayonnaise
1 cup cream of chicken soup (or mushroom)
1 3 oz. Can onion rings

Mix chicken, pimientos, water chestnuts, almonds, celery salt, pepper, lemon juice, mayonnaise, and chicken soup. Bake at 350 for 30 minutes. Sprinkle with onion rings and bake for another 20 minutes. (Serves 4)