What a wonderful summer it has been. I’ve been enjoying harvesting things from my garden for some time now. Today, I want to celebrate Summer’s Bounty.
I’ve set the table with Spode’s Reynolds pattern (one of my favorites):
A lace tablecloth and some summer fresh flowers:
Stemware with rims of gold:
Cream colored candles in crystal candle holders with gold rims:
Crisp linen napkins with lace:
Bread and butter plates with a sweet gold butter knife:
All set to enjoy summer’s bounty at the table:
“The LORD bless you and keep you;
the LORD make his face shine upon you and be gracious to you;
the LORD turn his face toward you and give you peace.”
Numbers 6:24-26
It’s another Tablescape Thursday with Susan at Between Naps on the Porch. Enjoy!
Today’s Lagniappe: Vegetable and Goat Cheese Salad
A great salad to start the summer’s bounty celebration!
1/2 cup pitted Kalamata olives or other brine-cured black olives
6 anchovy fillets
1 garlic clove
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
4 green onions (white and pale green parts only), thinly sliced
4 medium-size ripe tomatoes, cut into 1/2-inch-thick wedges
1/2 cucumber, halved lengthwise, seeded, sliced crosswise
4 ounces soft fresh goat cheese, crumbled
Fresh basil sprigs
Steam potatoes until tender, about 10 minutes. Cool completely.
Blend olives, anchovies, and garlic in processor until coarsely pureed. Gradually blend in oil, then lemon juice. Transfer mixture to large bowl. Add green onions stir to blend. Season olive mixture with salt and pepper. Add tomatoes, cucumber and potatoes to olive mixture. Toss to coat. Season salad to taste with salt and pepper. Sprinkle goat cheese over salad. Garnish with basil sprigs and serve.
Leave a Reply