savoring summer
August 21, 2025
Good morning! Today I’m sharing pictures from a gorgeous ladies’ luncheon I was invited to yesterday. We were first welcomed into the kitchen, where our hostess served sparkling champagne sangrias—each glass whimsically decorated with a basil leaf clipped to the rim with the tiniest clothespin. (I’m absolutely stealing that idea!) While we chatted and sipped, servers passed around tiny half figs topped with warm, melty baked brie—heavenly little bites.
Then we were invited outdoors, and as I rounded the corner to the pergola, I actually swooned at the sight before me: a table dressed in the most beautiful shades of citron, lime, and yellow, glowing in the afternoon light. Of course, I took plenty of photos so you could enjoy it too.
Lunch was a fresh chicken salad with pineapple and grapes, beautifully served on a wide bib lettuce leaf (the closest recipe I could find is linked here). And the linens! They were from Le Jacquard Français, the venerable French company whose tablecloths and napkins I came to love while working at a luxury home store years ago. Their colors and patterns are timeless, and I can personally vouch that they wear like iron—we use them daily in our home, and they truly last.
I was so happy to see my friend embracing summer. The internet and shops may already be shouting “fall,” but don’t let them rush you—summer is still here, and we’re savoring every bit of it! The big tomatoes are finally slowing down (thank heavens—we can only handle so many seventy-pound tomato days!), but the green beans are absolutely going wild.
When my husband asks what’s for dinner, I always start with, “Well, green beans and tomatoes for sure!” I do try to find new ways to serve them and I found a green bean and corn recipe we love so much that it’s on repeat, and the best part is—it freezes beautifully. I flash-freeze the cooked corn and green bean mixture on a tray, then pack it into freezer bags once solid. That way we can just shake out the amount we need at mealtime and at that time I'll add the fresh herbs. I’ve also been pickling them, and honestly, we almost like them better than the cucumbers! Another favorite is blistered green beans, but I add a tablespoon of chopped garlic the last minute. Try it!
Tonight’s dinner is chicken soup—simple and comforting. I have a quart of homemade chicken stock in the freezer, a leftover piece of chicken to chop up, and plenty of vegetables on hand. It all comes together easily, and best of all, it’s a new way to use up some of those green beans!
As always, thank you so much for popping in. I’d love to hear from you—say hi in the comments, or share a favorite summer recipe or book recommendation! Recently I enjoyed Nora Goes Off Script by Annabel Monaghan, and if you’re looking for something light, fun, and easy to read, this one is a delight.
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