And just in time for Tablescape Thursday!
We're linking to Susan's party at Between Naps on the Porch and invite you to join us in browsing Blogland's finest dish-a-holics!
We've had lots of rain here in NC over the last week, but today- oh my gosh, TODAY was just a magnificent, beautiful Carolina blue sky day!
I had to meet with the other members of our neighborhood ARB committee, so a light, easy lunch on the porch became the plan.
I can't tell you how beautiful it was today with a gorgeous light breeze blowing
It needed to be quick and easy as I had to squeeze this meeting into an already packed schedule today.
Vintage milk glass snack sets are just right for light summer meals
Two on the coffee table...
And two on the porch table...
Those beautiful roses were a gift from a grateful client. My entire screen porch smells wonderful!
Nothing like fresh cut roses and handpainted butterflies- another gift from some years back
Roasted tomato and red pepper soup from my freezer, grilled farmer's market veggies and mini croissants from our local market
An antique doily on a vintage silver tray for chopped peppers and creme fraiche to garnish the soup
Old printed napkins from a yard sale in NY sit under the plates
I love the bright summer colors on the green mats!
Did someone say dessert??
Peach Pie Cones in a glass of vanilla ice cream and fresh raspberries
Now this is a tip on how NOT to take a picture
Do NOT sit on the couch in front of the table and lean back. You won't be able to see your knee, but the camera will!
Have a beautiful day!
Peach Pie Cones
1 recipe of your favorite double crust pie pastry (or 2 pre-made pie shells. Do not buy the ones in a tin. You need the pastry flat on your counter)
3-4 ripe peaches- peeled, pitted, and chopped (you can also use frozen peach slices, thawed and chopped)
1/2-3/4 cup mini marshmallows
2 rounded TBLSP cinnamon sugar mixed with a pinch of cayenne pepper and a dash of chili powder+ a bit extra for sprinkling
Preheat oven to 400 degrees and line 2 baking trays with parchment.
Toss peaches with cinnamon sugar/pepper/chili mixture. Stir in marshmallows.
Roll out pastry dough into 2 9-10 inch rounds and using a pizza cutter, cut into 6 wedges
Place a bit of the peach mixture along the long side of the wedges and dampen the edges with your finger dipped in water
Fold over pastry so long edges meet and press to seal. Fold down part of the top edge a bit and place cones on baking sheets. Sprinkle with sugar mixture and bake for 18-22 minutes till golden brown. Serve with ice cream, custard, or creme fraiche and fresh raspberries if desired
Be sure to join us tomorrow for Foodie Friday at Designs by Gollum.
Buon Cibo, Buon Amici,
Pattie and Allie