Waterside Dining: Pfaltzgraff Cayman


I’m at the table with some waterside dining

and Pfaltzgraff Cayman Dinnerware.


Pfaltzgraff’s Cayman brings sun-muted shades of

 turquoise and browns, sea and sand, to the table.


An island of crushed shells adds a little

Caribbean touch for a centerpiece . . .


Along with jute knotted bottles,

washed ashore from World Market,

and a candelabra insert for

 island ambiance for dining.


Shell napkin rings were found

beachcombing the aisles at Kohl’s

a couple of years ago. . .


The square shells resembling the chiseled stones

that border the edges of the stoneware.


Water hyacinth placemats

provide some coastal texture and

contrast to the stoneware.


And jute bottles are filled with

white powdered sand and shells.


 Cayman accent plates provide flowers for the table,

a welcome and pleasant surprise as spying

Beach Morning Glory growing in the sand.


Providing blooms and

 pattern to the table.





Enjoy 20% off one Cayman item through August 17th,
with the link below (some exclusions apply):



Cayman Table Details:

*Dinnerware/ Cayman by Pfaltzgraff

*Flatware/ International Silver Forte

*Stemware/  Barmaster’s All Purpose Wine Wine, Mikasa

Knotted Jute Vases, Bottles/ World Market

Glass floats/ Pottery Barn, several years ago

Candelabra bottle insert/ Amazon

Crushed Shells/ Michaels

Napkins / Target

Napkin Rings/ Kohl’s, several years ago

Water hyacinth placemats/ HomeGoods


*Lifetime Brands’ products have been provided free of charge in exchange for promotional consideration.

Pfaltzgraff Cayman Dinnerware

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On the Back Porch and Watermelon Gazpacho!

Watermelon Gazpacho

I’m on the Back Porch trying to beat the heat,

 and staying cool with Watermelon Gazpacho!


Refreshing, light, and flavorful for the summertime.

Best of all, no oven required and you can mix up a small batch of this gazpacho, altering the ingredients to your taste!


Watermelon Gazpacho,

adapted from Martha Stewart


*5 cups peeled, seeded, and roughly chopped watermelon, plus 1 cup finely chopped

*1/2 cup cranberry juice

1 cup peeled, seeded, and diced cucumber (I used an English cucumber, no seeding or peeling needed)

1 cup diced celery (I used 1/2 cup)

3/4 cup diced red bell pepper

1/4 cup diced red onion

1/4 cup fresh mint leaves, minced

1/4 cup fresh parsley, minced

Juice of 1 lime

1 1/2 tablespoons sherry vinegar (I substituted white balsamic vinegar)

1 tablespoon jalapeno pepper, minced

* I added additional watermelon (chopped slightly larger) so the gazpacho had a little more texture, along with more cranberry juice until I had desired consistency for us.




Combine 5 cups watermelon and the cranberry juice in a blender or food processor, and puree until mixture is smooth. Pass through a fine sieve into a large bowl, discarding pulp to give you approximately 3 cups of strained liquid.


Add cucumber, celery, bell pepper, onion, herbs, lime juice, vinegar, jalapeno, and remaining chopped melon to watermelon liquid, and stir to combine. Cover with plastic wrap, and place in refrigerator until soup is well chilled, at least 1 hour. Serve, or store in refrigerator up to 1 day.

You can find a printable recipe, here.


I skewered blackberries and cubes of watermelon on bamboo knots picks (World Market) to garnish the jars for serving! Serve your gazpacho in glasses, jars, or even shot glasses for shooter/ appetizer servings if your fruit and veggies are a fine dice.


highly recommend adding some feta cheese crumbles to this watermelon gazpacho (and didn’t get a picture of). The creamy, salty cheese is the perfect partner to the sweet, juicy melon!


Porch Details:

Very Berry Tablecloth by Moda/ Amazon

Flatware/ Pottery Barn

Red Marble Enamelware, Crow Canyon Home/ Mast General Store

Jars by Ball :)


I hope you’re staying cool and

finding ways to beat the heat!

Anita Cedar Hill Farmhouse Porch

You can find me

On the Back Porch at

Cedar Hill Farmhouse today. . .

Cedar Hill Farmhouse Outdoor Dining

 I hope you’ll stop by for a visit!

Watermelon Gazpacho

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Hot Bacon Caprese Salad

Hot Bacon Caprese Salad

Everything is better with bacon, including

the classic Italian Caprese Salad

with the addition of a hot bacon dressing!


Fresh from the pages of the June issue of Southern Living Magazine, I was not-so-patiently waiting for the arrival of heirloom tomatoes at our Farmers Market!


Hot Bacon Caprese Salad,

recipe courtesy Southern Living


Assorted heirloom tomatoes, cut into 1/2-inch slices

Fresh mozzarella cheese, cut into 1/2-inch slices

Fresh basil leaves

4  - 6 bacon slices, coarsely chopped

3 to 4 Tbsp. red wine vinegar (I substituted 3 Tbsp. white balsamic vinegar)

2 tablespoons  extra virgin olive oil

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper



Arrange tomatoes and cheese on a serving platter, placing basil leaves among the slices. Sprinkle with desired amount of salt and pepper.


 Saute bacon in a large skillet over medium heat 6 to 8 minutes or until crisp. Remove from heat, reserving bacon and 2 Tbsp. drippings in skillet. Let stand 1 minute. Add vinegar and oil, stirring to loosen browned bits from bottom of skillet. Sprinkle with 1/2 tsp. kosher salt and 1/2 tsp. black pepper. Drizzle warm bacon mixture over tomatoes and cheese.

Serve immediately.


Notes: I cooked the bacon, removed it from the pan, draining it on paper towels and then sprinkled it over the salad to get an even distribution of bacon. Then I made the dressing in the pan with the reserved drippings to drizzle over the salad.

You can find a printable recipe, here.


Now that we’ve sampled the hot bacon version,

it’s going to be hard to go back

to the classic Caprese Salad!


If your tomato cup runneth over and you need

some additional tomato inspiration,

click on the links below for a taste!

You Say Tomato,

Table and Centerpiece

Heirloom Tomato Pie

Heirloom Tomato Pie 


 Or a individual serving,

 Mini Tomato Pies/ Tarts

BLT Bruschetta

BLT Bruschetta

 Hot Bacon Caprese Salad

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Baby Rattle Cupcakes

Baby Rattle Cupcakes

Baby Rattle Cupcakes are an easy

and sweet ending for a baby shower!


I found the idea on Pinterest when I needed a dessert to send   with my husband for a baby shower at work. Cake decorating/frosting is not in my skill set, but there are lots of cute ways you could decorate and customize these rattles!


She is having a girl, can you tell? :)

The most time consuming part is

tying the bows on to the lollipop sticks,

 double-sided ribbon helps.


 Use a toothpick to make your hole in your cupcake and wrapper to help ease the lollipop stick in, likewise for the gum drop on the bottom of the “rattle”.


 I used a lemon cake mix I doctored for the cupcakes,

substituting buttermilk for the water,

4 eggs instead of 3, and the same amount of oil

called for in the mix.

 And tinted cream cheese frosting with food coloring.


Celebrate It 360° Grosgrain Ribbon (Michaels) for double-sided bows along with lollipop sticks (Wilton) and gumdrops from Dollar Tree, aka candy central.

Safari Animal Baby Shower

 For some additional

baby shower inspiration, click on the links

for recipes and ideas.

Animal Cracker Popcorn Crunch

Animal Cracker Popcorn Crunch

Cheddar Due Date Wafers

Cheddar ‘Due Date’ Wafers

Baby Ruth Cupcakes

Baby Ruth Cupcakes

Swaddled Chicken Salad Bites-001

Swaddled Chicken Salad Bites

Baby Rattle Cupcakes

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Paw, Splash, Drink, Repeat

Paw, Splash, Drink. . .




One of us can do

this all day. . .


Guess which one. . . :)

Chloe dock-001

Chloe hopes you have a little

play time this weekend. . .


And Gracie hopes

you get a nap :)

Wine A Bit: Grandfather Vineyard and Winery

Grandfather Vineyard and Winery

We spent a weekend in the NC mountains

recently to escape the heat, enjoying the scenery.


While we were there,

we took some time out

to wine a bit.


If you’re in the area, we recommend a visit to

Grandfather Vineyard and Winery

in Banner Elk!


The terraced mountain vineyard and winery

is nestled right on the Watauga River.



It’s true, you do feel better

if you wine a bit :)



There’s plenty of seating to

enjoy a glass outside. . .


Kick back and

listen to the water.




Pull up a chair and enjoy the lower humidity

and cooler mountain temperatures.




There are 4-legged ambassadors

at the winery to greet you. . .




A chair with a view, a dog and

a glass of wine is my recipe for relaxation and

guaranteed to lower your blood pressure :)






I hope you’re enjoying a getaway

this summer and staying cool!

Where are you planning to escape to this summer?


Thank you for your visit!

Waffle Fry Burger Bites!

Waffle Fry Burger Bites

Waffle Fry Burger Bites are perfect for patriotic noshing since we pledge allegiance to small bites, allowing us the freedom of snacking over the long holiday July 4th weekend!


They’re good anytime in the summer too for a small bite to satisfy a burger craving, if you want to save calories on bread, or for those that are Gluten-Free since the waffle fries are the bun!

I found this idea for the ‘fry’ bun on Pinterest so I can’t take credit for this fun fry-burger-bite idea :)


I used Ore-Ida frozen waffle fries for the convenience. I did have to pick through the bag to find the right size ‘buns’ but that means there are more fries for snacking, not a problem for a French Fry-oholic :)


Follow the direction on the package for baking your frozen fries in the oven. I baked my fries 15 minutes at 425 degrees F instead of 450 as directed on the bag.


 Top your fries with your preferred burger toppings or allow your guests to build their own! We made these several times of the course of the weekend, making our hamburger paddies and baking our waffle fry-buns as needed. Caramelized onions are a delicious addition too along with bacon.


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 Metamorphosis MondayThe Scoop,

Inspire Me TuesdayWow Us Wednesdays,

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