summer whites

Welcome Summer!

When I think of summer ~ I think of white . . . crisp, clean white. 
Enjoy this charming tribute to Summer whites!

Summer White Inspirations

~ outdoor space ~

 

photo by Country Living

~ crisp white bed linens ~

Light and airy, white opens the smallest spaces and brings cohesion to large rooms filled with furnishings. 
~ Country Living

~ heaven ~

 ~ simple white dress ~

courtesy of Marie Claire

White textiles are as basic as they are special.

~white linen on clothes line ~

photo by Country Living

  White isn't just the absence of color, it's the backdrop against which color is free to play and reflect, soothing our hearts and calming our minds ~ Sarah Van Arsdale
 

~simple, understated appetizer ~

photo by Jolly Cooking

White dishes, like the plates and pedestal below , don't detract from the beauty of the food you're serving.

~ white linen napkin ~

~ elegant white platter stand ~

photo by Country Cream

 ~ summer entertaining ~

photo by fete and feast

When an object is cast in white, its unique character comes to the fore and is rendered at its most pure, simple - and beguiling. ~ Country Living

~ white footed bowl ~

photo by Party Dress

White can brighten up a garden and is a good choice for dark areas of landscape.

 ~ white peony ~

~ summer dreams ~

White is considered a neutral color in landscape design.  Its appearance can be used as a background for other colors.

~ catalina white linen ~

~ elegant white cake ~

The rich, sweet scent of French vanilla is a strong and creamy fragrance that is great year round. 

It is a scent that is calming, consoling, soothing, purifying, and centering. ~ Scent It

~ homemade vanilla ice cream ~

~ vintage cake stands ~

~ fresh whipped cream ~

~ vanilla cookies ~

~ classic summer meringue pie ~

photo by McCormick

~ Roasted Potato & Leek Soup ~

photo by FineCooking

~ summer evening dining ~

photo by the Innovation Companies

In the presence of white, you can feel the presence of light itself.

~ sparklers ~ a summer pastime ~

photo by Country Living

  The first of all single colors is white . . .  

We shall set down white for the representative of light, without which no color can be seen; yellow for the earth; green for water; blue for air; red for fire;
and black for total darkness.

~Leonardo da Vinci 


 

Granite Steps Country Blueberry Coffee Cake

photo by Pixel Pop

 Granite Steps 
Country Blueberry Coffee Cake 

This enchanting recipe was inspired by the owners and Innkeepers of the famous Granite Steps. Constructed in 1881, The Granite Steps was named for its magnificent granite double curved entry steps. This Savannah Inn bed and breakfast lies in the heart of the downtown Savannah, Georgia's National Historic District. Although this stately Inn has closed its door to guests, this dish continues to grace the tables of those who desire a rich, delectable coffee cake.

Simply . . .  enchanting ~ Granite Steps Blueberry Coffee Cake will surely be enjoyed at your next breakfast or brunch gathering.

 Bon Appetit! 

Ingredients
1 cup packed light brown sugar
1 teaspoon ground cinnamon
1 (12-ounce) can buttermilk biscuits
3/4 cup (1 1/2 sticks ) butter, melted
1 cup quick-cooking rolled oats
1 1/2 - 2cups fresh blueberries
1/2 cup sugar
2 teaspoon lemon zest

Directions
Preheat oven to 375 degrees F.

Generously great a 9-inch square baking dish. In a small bowl,combine brown sugar and cinnamon and mix well with a fork. Separate biscuit dough into 10 biscuits. Cut each biscuit into 6 - 9 squares.  

Dip each piece in melted butter and coat with brown sugar mixture.  Arrange in a single layer in baking dish. You may have to double stack. If this is the case, then stagger the pieces on top of the first layer. See photo. Sprinkle with 1/2 cup oats. 

In another small both, Combine sugar and lemon zest in a bowl and gently fold in blueberries to coat. Spoon blueberry mixture over oats and biscuits, and then sprinkle with remaining 1/2 cup oats. 

 

Drizzle remaining melted butter on top. Bake for 20 minutes or until cake is golden brown and center is done. Cool for 20 minutes. Serve warm.

Simply . . .  decadent

Treat your family, friends, and guests to an extra special treat and prepare a warm Cream Cheese Glaze that can be drizzled over the top of this decadent coffee cake. Serve in a beautiful glass vessel to be shared, or pour in petite carafes . . . and place one on each plate.

Don't have time to prepare a Cream Cheese Glaze? Serve a rich French Vanilla cream in charming petite carafes for your guests to drizzle over their warm decadent cake.  It's heavenly!

petite carafes

  

 Cream Cheese Glaze

3 ounces of cream cheese, room temperature

3 Tablespoons powdered sugar

1/2 teaspoon vanilla

3 Tablespoon milk, more may be needed for thinning glaze 

  Combine ingredient and stir until smooth
  

double chocolate sable cookie

. . . a classic French cookie

Sable is from the French word sablee which means sandy. Sable cookies are a classic French cookie, made out of crumbly chocolate shortbread. These delicate chocolate marbled cookies melt in your mouth, and the hint of salt truly brightens up the flavor and underlines the deep cocoa and rich chocolate.  Whether eaten all alone, accompanied with a decadent ice cream, dipped in a most delectable white chocolate sauce, or paired with a hazelnut spread ~ this classic cookie is simply . . .  divine.

Ingredients

3 ounces bittersweet chocolate, frozen for 10 minutes

1 1/4 cups all-purpose flour

1/3 cup Dutch-process cocoa powder

1/4 teaspoon baking soda

1/4 teaspoon fine sea salt

11 Tablespoons unsalted butter, softened

1 cup sugar

1 large egg yolk

Directions

Grate the chilled chocolate with a fine grater or rasp, set aside.

Whisk together the flour, cocoa powder, baking soda and sea salt.

Beat the butter and sugar in a medium bowl with an electric mixer until just combined. Mix in the yolk. Add the dry ingredients to the butter and beat lightly together until just combined but still crumbly. 

Fold in grated chocolate with a spatula.

Bring the dough together by lightly squeezing in your hands; but don't knead or overwork, as the secret to these cookies is their delicate, sandy texture. 

Divide the dough in half. Lay half the dough on a long sheet of waxed paper and shape into a log along the width of the waxed paper, leaving some space at each end. Pull the paper over the top of the log. Grip the edge of the top piece of paper, and use a straight, firm edge, like a ruler or the edge of a pan, to press gently against the edge of the dough where the papers come together to create a solid, firm round log. Repeat with the remaining dough and refrigerate for at least 1 hour. To keep logs round store inside an empty paper towel role.

Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or silpats.

Slice logs into 1/2-inch thick rounds with a sharp, thin knife. Divide rounds onto the prepared sheets, leaving about 1 inch between them, and refrigerate for 15 minutes.

Bake until cookies smell fragrant with a full cocoa aroma and set on the outside, about 9 to 11 minutes. Remove from the oven and let cool on the pans, about 5 minutes.

Transfer cookies to a rack to cool completely. Serve.

Busy baker's tips ~ Dough can be made and frozen for up to 2 weeks. Store baked cookies in an airtight container for up to 5 days.

~  simply . . . divine  ~ 

Ice cream sandwiches

Sandwich two of these cookies together with a petite scoop of ice cream.  Complimentary flavors include peppermint, mint, french vanilla bean, and hazelnut. 

White Chocolate Sauce for dipping 
In a medium-sized pot, bring the cream to a gentle simmer. Remove the pot from the heat and whisk in the white chocolate pieces.  Allow the mixture to sit and cool for a minute. all of the white chocolate should easily melt into the cream. Whisk in the sour cream and taste for seasoning. Sour cream is temperamental when heated, so take care that your mixture never gets overly hot. If so, cool a little before incorporating the sour cream. 

Hazelnut spread
The rich and warm-bodied flavor of a hazelnut spread atop, or sandwiched between two sables, is most delectable.

Bon Appetit!

etiquette

Emily Post's name has become synonymous with proper etiquette and manners; and over the years, Phyllis Hoffman has made her mark in the etiquette books as well. She published a beautiful book called Southern Lady ~ Gracious Table, and in this lovely book she writes a charming one-page text titled Mind Your Manners. 

It's a must read if you love to entertain, dream of entertaining, or are the lucky recipient of many invitations.  

excerpts from

~ Mind Your Manners ~

Cell phones should be turned off before seating begins. Answering telephone calls or sending text messages while dining with others is unspeakably rude.

Know when to stand and when to sit.

When chatting before dinner, gentlemen should stand when a lady enters the room and should sit at the table before their female counterparts have done so. Once seated at the table, gentlemen are also expected to rise if a latecomer who is a female enters the room. Both men and women should remain standing until the hos or hostess is seated.

Know your napkin etiquette.

Wait until the hostess has placed her napkin in her lap before following suit, and if grace is to be said before the meal, leave your napkin in place until after the prayer is concluded. If you must leave the table during the meal, place your napkin in the seat in your chair. Also, use your napkin to blot, don't wipe. This is doubly true for women wearing lipstick. When the meal has ended, and after the hostess has done the same, place your napkin to left of your plate.

Learn the order of use.

If you stumble across unfamiliar silverware pieces at your place setting - don't falter. the most basic rule is to start eating with those utensils on the outside and work your way in with each course. If you are still confused, quietly take note of when your hostess uses a particular utensil ~ and how.

 

courtesy of MarthaStewart.com

When passing food, salt and pepper, or other requested items to fellow diners, always pass to the right.

Don't forget to compliment the hostess on her beautiful table, the delicious entree, or the divine dessert! Be sincere ~ don't claim to love a menu item you barely tasted ~ but find at least one positive aspect of the occasion, the company, or the meal to comment on before leaving.

After the meal is over, don't rush out, but don't linger too long either. Most dinner or luncheon guests are expected to stay about an hour after the conclusion of the meal.

Emily Post's charming garden

Photo by Alison Shaw

Manners are a sensitive awareness of the feelings of others. 

If your have that awareness, you have good manners, 

no matter which fork you use. ~Emily Post

pink lemonade

Lemons! Lemons! Lemons! 

I was recently given a basket of beautiful lemons ~ and I couldn't resist squeezing them to make this all time favorite of mine . . . pink lemonade. There's nothing like it . . . fresh-squeezed lemonade. Add a splash of grenadine ~ and you've turned a simple yellow refreshment into a sweet, pink delight!  

Pink Lemonade

Ingredients

1 cup freshly squeezed lemon juice (5 to 6 lemons)

1/2 to 3/4 cup superfine sugar, to taste

1 cup crushed ice

4 cups water

3 teaspoons grenadine

6 maraschino cherries

Directions

Place the lemon juice, sugar, ice, water and grenadine in a blender and process until completely smooth. Place a cherry in the bottom of 6 glasses and pour the lemon juice mixture in the glasses. Serve.  

simply . . . refreshing & charming INSPIRATIONS

~ delicate punch glass ~pink flower ~

   

~ intimate garden affair ~

Enchanting beverage jars filled with pink lemonade and citrus slices of  pink grapefruit, lemons, limes and lemons 

 

~ Pink lemonade roses ~

~ Crisp mint leaves ~

~ pink lemonade granita ~

beautiful beverage jar ~ pink peonies ~ 

and delicate straws in dainty glasses

 

~ beautiful glass on a china plate ~ 
~lemon slice and maraschino cherries ~

 

charming goblets ~ lavender stems

Summer garden ~ watermelon ~ pink lemonade

Monogrammed sugar cookies ~ tall glass of pink lemonade

~ pink lemonade atop a vintage tablecloth ~

~ watermelon and mint leaf skewers ~

~ a passion for pink ~

~ pink lemonade cupcakes ~

bon appetit!!