I would love to be in Nantucket . . . with so many travel complications and concerns about the coronavirus, we decided to spend our summer at home. No worries. I am grateful for my family’s safety and health. And we will make the most of it!
I need to disconnect, reconnect and appreciate our many blessings. In my Texas kitchen, I’m baking bread, mixing sandwich fillings and a making big pitcher of iced tea. Soon I’ll be in the garden enjoying some fellowship. It makes life worth living.
Something about eating outdoors evokes many childhood memories. Growing up in Louisiana, so many happy times were shared over southern food and iced tea on our front porch. Today, I am transforming these memories into a garden party!
Tips For A Garden Party:
- Be spontaneous, don’t over plan!
- Offer an assortment of sandwiches, salads, cookies and a couple of miscellaneous items
- Take along a little extra fruit
- Bring a variety of beverages and a bottle opener
- Don’t forget the plates, napkins and utensils
Cucumber sandwiches are a light, delicious and refreshing snack to serve on a hot, summer afternoon. Decorate with your favorite herb or flower.
- 2 english cucumbers
- 1/4 cup mayonaise
- salt and pepper to taste
- 1 loaf thinly sliced white sandwich bread, crust removed
- 1 8-ounce cream cheese, room temperature
Peel and discard coarse seeds of cucumbers.
Chop cucumbers finely and squeeze in cloth, removing excess moisture.
Season with salt and pepper.
Spread half of the bread slices with cream cheese. Spread with cucumber mixture. Top with the other half of the bread slices. Cut into small sandwiches.
Arrange the sandwiches on a serving platter. Garnish with parsley, salad burnet, mint or edible flowers.
Fashion: Susan Apple, Inc Jade linen dress