{Less} Labor Day Picnic

 {Less} Labor Day Picnic

As we sail into Labor Day weekend, I’m wrapping up a few projects and feeling a little lethargic, so here’s a labor-free post from me of our {Less} Labor Day Picnic. Pottery Barn shared my picnic on their blog last year, so here’s a timely & tasty repeat if you’re in need some inspiration for your end-of-summer celebration!

Wishing you a Safe & Happy {Less} Labor Day Weekend!


We’re enjoying a lakeside picnic over the holiday weekend.

I’m testing the theory that everything tastes better out of a jar~ it certainly is convenient & more fun :)

A layered salad made in advance~ a minimum of 8 hours or up to 24~ chilling for the flavors to meld.

You can enjoy the fruits of your labor later,  since that’s  the point of this summer holiday.

Tasty & satisfying, and a salad that my husband enjoys.

You can make individual salad jars, so serving is less problematic & less labor is required.

Layered Cornbread-and-Turkey Salad, recipe courtesy of Southern Living, here


1 (6-ounce) package buttermilk cornbread mix (I used a box of Jiffy corn muffin mix)

1 (12-ounce) bottle Parmesan-peppercorn dressing

1/2 cup mayonnaise

1/4 cup buttermilk

1 (9-ounce) package romaine lettuce, shredded

2 1/2 cups chopped smoked turkey (about 3/4 pound)

*2 large yellow bell peppers, chopped

2 large tomatoes, seeded and chopped (I used cherry tomatoes)

1 red onion, chopped

1 cup diced celery (about 3 celery ribs)

*2 cups (8 ounces) shredded Swiss cheese

10 bacon slices, cooked and crumbled

2 green onions, sliced


Prepare cornbread according to package directions; cool and crumble. Set aside.

Stir together dressing, mayonnaise, and buttermilk until blended.

To make 1 large salad: Layer half each of crumbled cornbread, shredded lettuce, and next 7 ingredients in a large glass bowl; spoon half of dressing mixture evenly over top. Repeat layers ending with dressing mixture. Cover and chill at least 8 hours or up to 24 hours. Sprinkle top with green onions just before serving. Prep: 45 min., Chill: 8 hrs.


*I substituted some chickpeas for yellow bell peppers and used a blend of Monterey Jack & Cheddar cheese instead of Swiss since that’s what I had on hand.

You can bake your cornbread the night before and assemble your salad in bowl or jar in the morning so it’s ready for dinner. It’s great to take to a pot luck, barbeque, or reunion and a crowd pleaser!

Skewers of cherry tomatoes, artichoke hearts, prosciutto, cheese, olives, & cheese tortellini~

Citrus infused water with lemon & orange slices,

easy, refreshing & thirst quenching!

 Dessert in a jar with very little labor using fruits in season~ plums, peaches, berries of any kind or combination.

 Peach-and-Blueberry Parfait, recipe & inspiration courtesy Southern Living here.

Instead of making a custard, I mixed a jar of lemon curd with 8 ounces of  1/3 less fat cream cheese~ (less labor :)

Layer custard or lemon curd mixture with ready-made angel food cake or pound cake from the grocery store, peaches & blueberries.

 Assemble, chill & enjoy!

The Novel Bakers return September 8th for Picnic Week

with themed picnics, recipes, inspiration and guest bakers!

Wishing you some food and fun in your weekend~

Have a Safe & Labor-Free Holiday :)

 Plates/ Kohl’s

Flatware/ HomeGoods

Napkins/ World Market

Mason Jar Drink Dispenser/ Pottery Barn

Galvanized Bottle Caddy/ Pottery Barn

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A Farmers Market Table


I’m taking a trip to the Farmers Market via the table for

Cuisine Kathleen’s Farewell to Summer Table Challenge!


I had a little tabletop inspiration with a trip to one of our local Farmers Markets to enjoy some farm fresh summer veggies and peaches while they last, soon to be replaced by fall’s bounty of apples, pumpkins and winter squash.

Davidson Farmers Market


I also had some inspiration from a Farmers Market tray,

fresh for the picking from World Market. . .


. . . and some vintage-inspired Farmers Market seed cards to plant on the table.


A berry basket holds a medley of vine-ripened tomatoes, okra and South Carolina peaches, topped with some flowering basil.


And a zinc seed tray from my Potting Shed is offering this week’s Farmers Market harvest of zucchini, cukes, heirloom tomatoes, peppers, and fresh local eggs.


Rooster glasses are AWA certified and pastured, found foraging at Tuesday Morning.



And ears of fresh summer corn are *weighting* to be shucked ;)




Help yourself to a Farmers Market Bloody Mary!

Puree some summer heirloom tomatoes in a blender, strain the seeds and pulp to make fresh-from-the-garden tomato juice. Season your tomato juice with celery seed or salt, horseradish and tabasco to taste, a squeeze of lemon or lime, Worcestershire sauce and add your vodka.


Garnish and top with some garden fresh veggies: pickled okra, cucumber, heirloom cherry tomatoes, a sprig of parsley and basil and a celery stalk! You can find a recipe for Spicy Pickled Okra (which would also work for green beans) for a Bloody Mary garnish from Cottage at the Crossroads.

Farmers Market Pasta Salad

To savor the flavors of summer, help yourself to Farmers Market Pasta Salada bumper crop of delicious flavors in a pasta salad! Add some rotisserie chicken from the grocery store for a time saver and complete meal.

The Flavors of Summer Pizza

Corn, Tomato and Basil Pesto Pizza, a trio of summer flavors in every slice!


And infuse the flavor of summer in your salt for your tomato recipes this winter with an easy recipe for Basil Salt.


Farmers Market Table Details:

Chargers & Baskets / HomeGoods

Red Marble Enamelware, Crow Canyon Home/ Mast General Store

Flatware & Quilt / Pottery Barn

Rooster Glasses / Tuesday Morning

Plates / Mikasa French Countryside

  Rooster / Hobby Lobby

Farmers Market Tray / World Market

Berry Baskets & Napkins / Kohl’s


Hope you’re savoring the flavors of summer!

Here’s a handy seasonal produce chart for North Carolina, courtesy of Davidson Farmers Market. When you eat ‘in season’ you’re enjoying the most fresh, flavorful and nutritious foods, while also helping support local agriculture and preserve regional farm land.

NC Seasonal Produce

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Parsley, Sage, Rosemary and Thyme: Herb-Laminated Biscuits

From Frozen to Fancy Herb-Laminated Biscuits

I saw this idea for beautiful herb-laminated biscuits to dress up your bread basket in the September issue of Cooking Light Magazine, and Wow is right, you have to try this!


You can use this technique with any rolled biscuit recipe. I wanted to have a trial run to experiment with them since the herbs in the garden are plentiful now. . .

Herb Garden

They would make a great addition for brunch to serve with ham and for the holidays alongside your turkey platter!


I experimented with this technique with frozen biscuits, and it worked, a pretty metamorphosis for your biscuits, from frozen to fancy, in 30 minutes!


We like Mary B’s Frozen Biscuits. . . they taste homemade and go to the freezer to the table in 20 minutes. Best of all, you can pull out only one or two at a time for your garden fresh tomato and pop them in the oven, resealing the bag!


 With this herb-laminated technique, you blanch your herbs (parsley, sage, rosemary and thyme) in boiling water 5 to 10 seconds and then plunge them in ice water to set the color & stop the cooking process.


Drain your herbs on paper towels and top with additional paper towels. Weight down the herbs with a heavy skillet or pan to flatten them neatly. (I used a baking sheet with a heavy dutch oven on top). Let stand 5 minutes.


Lightly brush tops of your biscuits with beaten egg; arrange herbs on top of biscuits, keeping herbs flat. Gently brush a little more egg on top of herbs to seal or laminate the herbs in place. Bake according to your biscuit recipe or instructions.


I also experimented with tea biscuits that are bite size and would be a fun addition with chicken salad for a shower or garden party.


Try this fun technique with your favorite biscuit recipe or frozen biscuit!


Cooking Light also suggests trying this with cornbread, letting it cook until almost done, then laminating it with your herbs and finish baking.


You can see how easy this technique is and follow the process step by step with this video:

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Novel Baking: Etta Mae’s Worst Bad-Luck Day



I’m joining The Novel Bakers with Etta Mae’s Worst-Bad Luck Day

 by Ann B. Ross

This was my introduction to the Miss Julia series, set in the fictitious Southern town of Abbotsville, North Carolina. Prepare yourself for a fun ride, laugh out loud moments, a cast of colorful characters in this quick read! I hope this won’t be the last we see of Etta Mae Wiggins!

“Bestselling author Ann B. Ross is back with another lively adventure set in Miss Julia’s Abbotsville. For the first time, though, she writes from the perspective of another resident:  the hardscrabble, heart-of-gold Etta Mae Wiggins. Etta Mae is frustrated with her trailer-park life and her no-good family, and she has big dreams for something better. Working as the home nurse for the elderly but wealthy Howard Connard, Senior, she finally sees her chance—with her sexy curves and infectious charm, Etta Mae is determined to become his wife. Unfortunately, Connard’s scheming, money-hungry son and stuck-up daughter-in-law are equally determined to make sure she doesn’t. To make matters worse, Etta Me’s exhusband Skip (her first ex, that is) has shown up with a winning lottery ticket in his hand and local thugs hot on his heels. Plus, her dreamy former flame, officer Bobby Lee, keeps popping up to remind her that she’s not over him yet. In the middle of all this mayhem, Etta Mae has to get that marriage license—before it’s too late!

A hilarious wild goose chase that takes us from the mansions of Abbotsville to the trailer park that Etta Mae calls home, this book is filled with familiar faces (including Miss Julia, who narrates the first chapter), features Ann Ross’s signature wit and southern charm, and will appeal to fans of the beloved series and newcomers alike.”


Among the colorful characters of this book, Etta Mae’s feisty Granny was my favorite:

“She came running out of the kitchen wiping flour from her hands on her apron. Wisps of white hair flew wildly about her wrinkled face, a mustard-colored smear was on her cheek, and her Reeboks left a trail of Red Band flour with every step she took. When Granny cooked, she went at it like Sherman through Georgia.”


I took my Novel Baking cues from Granny. . .

“Gonna make me some fried pies. Got up this morning with a taste for ‘em.

Peach, I’m thinkin’.”


My pies are baked instead of fried.

I used my Nordic Ware Pocket Pie Press that I used for my Scary Hand Pies and Pocket Plum Pies.

You can find one from Amazon, hereYou can also use a bowl as a template to cut a circle of dough for your pies, crimping the edges of your pies with a fork to seal them.

Nordic Ware Pocket Pie Press

 I made a cream cheese pastry crust, but you can use refrigerated store-bought pie crust.

I am a Novel Baker but not a baker :) and I promise this pastry crust recipe is quick and easy to make with a food processor as well as easy to roll out!

Cream Cheese Pastry

recipe courtesy of Kraft foods

2 cups flour

½ tsp. salt

1 pkg. (8 oz.) Cream Cheese, softened (I use light cream cheese)

1 cup (2 sticks) cold butter, cut into small cubes

Pulse all ingredients together in food processor until dough comes together.

Divide into two portions, and shape into flat disks. Wrap each tightly in plastic wrap and refrigerate for 30 minutes – 1 hour, until firm.

I got 10 pies (6″ circles of dough) out of this pastry recipe, re-rolling the scraps.


Peach Hand Pie Ingredients

1 pkg of refrigerated pie crust, or recipe for a double crust pie

1/3 cup sugar

1 tablespoon cornstarch

2 cups fresh peaches, peeled and diced

1 teaspoon lemon juice

1/4 teaspoon salt

1/2 tablespoon cinnamon

1 egg beaten with 1 tablespoon water

Additional sugar, or sanding sugar


Preheat oven to 400 degrees F.

In small bowl combine peaches with sugar, lemon juice, salt, cinnamon and cornstarch.

Unwrap refrigerated dough and roll into a circle. Using back of pie press, cut circle out of pastry dough. Lightly dust pie press with flour. Place dough circle onto top of crimped side of pie press, pressing dough circle down slightly in center.

Spoon about 1/4 cup of fruit mixture onto indented portion of pastry circle. Using a pastry brush, brush edges of pastry circle with egg wash.

 With handles of pie press, fold pie in half and squeeze to crimp and seal edges.


Place pies on a parchment lined baking sheet. Brush tops with egg wash and sprinkle with additional sugar. Cut small slits in top of pie to allow steam to escape. Bake 15-20 minutes until golden brown.

You can substitute pie filling for a quick and easy hand pie if you prefer.

Cool & serve. You can find a printable recipe, here.

Peach Hand Pies

“Regardless of where you live —trailer or mansion or somewhere in between—- and regardless of what Granny says, names do count. They tell who you are, where you’ve come from, and what you’ve made of yourself, all in one word. I could’ve call myself Etta Mae Taggert or Etta Mae Whitlow or Etta Mae Connard, since I’ve been, or intend to be, one or the other at various times of my life. In between though, I’ve always gone back to Wiggins, and I don’t know why unless it’s because I figured I had to start at the bottom all over again each time.”


“. . . Granny’s pots and cans of flowers on the porch were blooming all over the place.”

I used Granny’s cans of flowers as an excuse to play by my Potting Shed. . .


“Every other flowering plant that lined the porch and sat on tables was planted in a Maxwell House coffee can.”


Since this is a Novel Bakers’ review, a Swift’s Jewel shortening can is standing in for the part of Maxwell House :)












“ ‘That Miss Granny, she something else, an’ that Miss Julia Springer, she a lady an’ a half.’ ”


“Any book by the beloved creator of the Miss Julia series is a cause to celebrate. Etta Mae is one of the South’s pluckiest, most endearing characters, and readers will love her fun, fast-paced adventures.”

— Michael Lee West, author of A Teeny Bit of Trouble


Visit Jain and Michael Lee to see what fun

 and trouble they cooked up with Etta Mae!

a quiet life

Rattlebridge Farm


The Novel Bakers return September 8th for Picnic Week

with themed picnics, recipes, inspiration and guest bakers!

Peach Hand Pies

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Skillet Bourbon, Peach and Blueberry Crumble!

 Skillet Bourbon Peach and Blueberry Crumble

We’re enjoying the fruit of the season and

Bourbon, Peach and Blueberry Crumble is

a celebration of summer fruit in a skillet!


I used 6-inch skillets that I found at Cracker Barrel for Patriotic Berry Skillet Cobbler. My hubby is a fan of more topping-to-fruit ratio, which the smaller skillets are ideal for since they’re not as deep as a regular size skillet, and you can enjoy your own generous serving of crumble or cobbler!


The bourbon in this recipe adds a depth of flavor, vanilla, caramel and oak, rather than booziness to the fruit.

This recipe calls for 1/4 cup of bourbon (2 ounces) so a mini bottle is just the right amount if you don’t have any in your liquor cabinet or on your nightstand :)  You can substitute orange juice for an alcohol free alternative but the bourbon is the magic ingredient in the crumble!


Skillet Bourbon, Peach and Blueberry Crumble,

adapted from Guy Fieri, Food Network

Yield: 4 to 6 servings



For the filling:

6 cups sliced peaches (about 5 peaches)

1 cup blueberries

1/4 cup (2 ounces) bourbon

*1/4 cup sugar (you may need to add more depending on the sweetness of your peaches and tartness of your blueberries)

2 tablespoons cornstarch

1 teaspoon ground cinnamon

1/4 teaspoon grated lemon zest

1 teaspoon fresh lemon juice

1/2 teaspoon vanilla extract


For the topping:

1 cup all-purpose flour

1 cup rolled oats

1/2 cup sugar

1/2 teaspoon kosher salt

1 1/2 sticks (3/4 cup) cold unsalted butter, cut into small cubes

2 tablespoons heavy cream


Preheat oven to 375 degrees F.

In a large bowl, combine the peaches, blueberries, bourbon, sugar, cornstarch, cinnamon, lemon zest, lemon juice and vanilla. Mix well to coat the peaches and blueberries and set aside.

In a second large bowl, make the topping by combining the flour, oats, sugar and salt. Add the cold butter cubes and cut the butter into the flour with a pastry blender or pulse dry ingredients with butter together in a food processor. Mix until the texture is coarse and holds together in clumps in your palm when you give it a squeeze. Add heavy cream and mix just until the dough comes together a bit more.


Pour the filling into a 12-inch cast-iron skillet (I used two 6-inch skillets), then spoon the topping mixture evenly over the filling. I had enough topping left over for another 6-inch skillet that I saved and tossed in the freezer.

Place skillet(s) onto a baking sheet to keep oven clean and to catch any fruit that bubbles over (mine did). Bake crumble uncovered in a 375 degrees F oven, 30 to 40 minutes or until the fruit is bubbling around the edges and the topping is golden in color.

The peach & blueberry filling is not overly sweet so it’s perfect served with vanilla ice cream!

You can find a printable recipe, HERE.

Patchwork Fruit Cobbler

Or help yourself to some Patchwork Fruit Cobbler with an easy to assemble patchwork crust made of squares of sugar-crusted pastry. Recipe HERE.


Taste the Fruit Tablescape, HERE.

“Live each season as it passes; breathe the air, drink the drink, taste the fruit, and resign yourself to the influences of each.”

~Henry David Thoreau

Skillet Bourbon, Peach and Blueberry Crumble

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A Wheelhouse Picnic


Boating Picnic

Our weather has been typical of summer with

 late afternoon and evening pop-up storms,

so picnicking under the cover of the dock is the

 next best thing to a floating picnic on the pontoon!


I packed a Wheelhouse Picnic for

light and easy summer dining. . .


Also one that’s casual and make-ahead

that can be enjoyed anywhere.


An antipasto platter with marinated artichokes, olives,

assorted meat and cheese and Marcona almonds.

Life preserver not required  :)


Some crackers and fruit. . .


And some wine.


Wheelhouse \ Wheel”house’\, n. (Naut.)

The room on the bridge of a ship from where you steer. . .


. .  .providing you with control and a clear view of what is coming ahead.


Area of expertise, a particular skill.


and Chardonnay :)





Wheelhouse Picnic Details:

Dishes/Food Network™ Cafe Red & Blue Dinnerware, Kohl’s

Goblets/ Dollar Tree

Flatware & Napkins/ World Market

Napkin Rings, Chargers/ HomeGoods

Buoys, Appetizer Boats, Galvanized Tray/ Pottery Barn, several years ago

Flatware, plates, chargers and napkin rings not required for Wheelhouse picnic but I couldn’t resist :)

The Novel Bakers return September 8th for Picnic Week

with themed picnics, recipes, inspiration and guest bakers!

Pack a Picnic: Recipes and Inspiration for a Portable Feast!

Until then if you’re looking for picnic

inspiration you can find some HERE.


“A picnic is more than eating a meal,

it’s a pleasurable state of mind.”

~ DeeDee Stovel, Picnic


Wishing you Smooth Sailing & Happy Picnicking

in your wheelhouse the rest of the summer!


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Peach and Prosciutto Crostini with Basil and Goat Cheese

Peach and Prosciutto with Basil & Goat Cheese

Peach and Prosciutto Crostini with Basil and Goat Cheese is a savory

 and fresh way to enjoy summer peaches.

Sweet and salty, tangy and creamy, just the right combination of flavors

for a light summer appetizer and to enjoy with a glass of wine!


I found this recipe searching for a savory way to use peaches. I made a couple of changes using a mixture of goat cheese and Neufchatel and added a wee bit of honey to sweeten and balance the tangy goat cheese.


 This is more of a procedure than a recipe, feel to adjust or substitute cheeses to your taste.

 I used a ratio of one to one, goat cheese to Neufchatel (or light cream cheese).


Peach and Prosciutto Crostini with Basil and Goat Cheese,

adapted from Cooking Light


 French bread baguette, cut diagonally

2 ounces goat cheese

2 ounces Neufchatel (light cream cheese), softened

1 tablespoon honey

1 tablespoon coarsely chopped fresh basil, plus more for garnish

 Salt & Pepper to taste

Peaches, cut into wedges

Prosciutto, cut into thin slices


Lightly coat baguette slices with olive oil and toast or grill (I used a panini press). Combine goat cheese, Neufchatel, and honey in a small bowl. Stir in 1 tablespoon basil. Spread cheese mixture evenly among bread slices.

Wrap each peach wedge with a piece of prosciutto. Top each bread slice with wrapped peach wedge. Season with salt & pepper to taste and garnish with basil. Serve immediately.

Notes: Adjust the ratio of cheeses to your taste. You can toast the baguette slices and combine the cheese mixture in advance, but assemble just before serving for the best results.

You can find a printable recipe if you need one, HERE.

Hope you’re savoring the flavors of summer!

Peach and Proscuitto Crostini with Basil & Goat Cheese

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A Flower Fix, Black-eyed Susans and Winners!



I’m always looking for a flower fix!

Black-eyed Susans are growing wild, popping up in fields

 and alongside roadways with

a delightful burst of cheery yellow color!


 I stopped to gather some flowers, free for the picking,

to fill some jars and a vase for the Potting Shed.


Along with Black-eyed Susan, I cut some goldenrod,

and some lespedeza, with its clusters of pea-like pink blooms,

(identified by a reader last year, thank you Janet :)




The Nature Library~ Wild Flowers and Garden Flowers,

copyright 1926


“So very many weeds having come to our Eastern shores from Europe,

and marched father and farther west year by year, it is but fair that

Black-eyed Susan, a native of Western clover fields,

should travel toward the Atlantic in bundles of hay whenever she gets

the chance to repay Eastern farmers in their own coin.”


In celebration of Bee Season, Garden Bouquets

and Summertime Sipping. . .

The Bee's Knees Lavender Lemonade Cocktail

. . .The winners of May All Your Weeds *Bee* Wildflowers Giveaway

and Quattro Stagioni Canning Jars

are Sandi Allen and Michelle Wing!


Congratulations to you both,

I’ll contact you by email and get your jars to you.

Thanks to all who entered and May All Your Weeds *Bee* Wildflowers!

Black-eyed Susan Potting Shed

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Watermelon Mojito with Mint Simple Syrup!

Watermelon Mojito with Mint Simple Syrup

Watermelon Mojito with Mint Simple Syrup is

a refreshing cocktail for summertime sipping!


This cocktail (or mocktail), starts with fresh watermelon puree!

To make your puree, cut your watermelon into chunks and toss in a blender and puree until smooth. Pass watermelon through a strainer, discarding pulp and reserving watermelon liquid. Keep watermelon puree in the fridge to mix with sparkling water/soda or lemonade.


A traditional mojito is made by muddling mint leaves with sugar and lime. Instead of muddling your mint leaves, make an easy mint-infused simple syrup to keep on hand in the refrigerator.


Herb-infused simple syrups are easy to mix for flavoring and sweetening your beverages at the same time! Simple syrups are simply equal parts water and sugar, heating until sugar is dissolved. They will keep in the refrigerator for up to 2 weeks.

 Try mint, rosemary or lavender-infused syrup to add to your lemonade, iced tea or cocktail. Directions here.


Watermelon Mojito with Mint Simple Syrup

To ice filled glass add:

1/2 cup (4 ounces) fresh watermelon puree

Juice of half a lime

1 1/2 – 2 ounces light rum

2 ounces mint simple syrup, or to taste

Sparkling water or soda to top off, (I used a lime flavored sparkling water)


Garnish with mint, lime or watermelon wedge if desired

For a mocktail, omit rum and add additional sparkling water/soda

Stir, Sip and Enjoy!


For more summer watermelon recipes

 click on the links for a taste!

Watermelon Gazpacho

Watermelon Gazpacho

Watermelon Goat Cheese Bites

Goat Cheese-Melon Party Bites

Shrimp Salad over Zesty Watermelon

Shrimp Salad over Zesty Watermelon

Watermelon Fish Centerpiece

Catch & Release a

Watermelon Fish Centerpiece


In celebration of Bee Season, Garden Bouquets and

 Summertime Sipping, I’m giving away 2 sets of 4

Quattro Stagioni Canning Jars!

To enter to win, leave a comment HERE.

Winners will be chosen August 8th.


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‘Just Peachy’ Crab Salad with Avocado!

Crab Salad with Peaches and Avocados

‘Just Peachy’ Crab Salad with Avocado is perfect for a summer appetizer or light dinner and pretty enough to serve company!

Summer peaches and creamy avocado are a delicious complement to fresh and naturally sweet crabmeat that has a touch of ocean saltiness!


I found this recipe in my search for a salad using summer peaches. I knew this was a keeper recipe when I saw it was from Chef Virginia Willis, a contributing editor for Southern Living Magazine!

‘Just Peachy’ Crab Salad with Avocado,

adapted from Southern Living

Yield: Makes 6 servings

The crab salad can be made ahead, but the avocado and peach layers are best prepared just before serving.

Peach and Avocado Crab Salad


1 pound fresh jumbo lump crabmeat

2 tablespoons lemon zest

1 tablespoon mayonnaise

1 teaspoon Dijon mustard

5 tablespoons fresh lemon juice, divided

1/2 jalapeño pepper, seeded and finely diced

1/4 cup finely diced celery

2 green onions, finely chopped

Kosher salt and freshly ground pepper to taste

5 to 6 medium peaches, unpeeled and coarsely chopped

2 tablespoons honey

3 medium avocados, diced




Pick crabmeat, removing any bits of shell. Whisk together lemon zest, mayonnaise, Dijon mustard and 1 Tbsp. lemon juice. Fold in jalapeño, celery, green onion, and crabmeat, gently, using a rubber spatula. Season with kosher salt and freshly ground pepper to taste.


Stir together peaches and remaining 4 Tbsp. lemon juice. Reserve 3 cups peach mixture. Pulse honey and remaining peach mixture in a food processor until smooth. Season pureed peach mixture with kosher salt and freshly ground pepper to taste.


Spoon 1/4 cup pureed peach mixture onto a chilled plate. Place a 3 1/2-inch round cutter in center of peach mixture on plate.  (A clean, empty tuna can with both ends removed can be substituted for a cookie cutter if you don’t have the right size.) Spoon one-sixth of diced avocados and 1/2 cup reserved chopped peach mixture into cutter, packing each layer firmly and sprinkling with kosher salt and freshly ground pepper to taste.


Top with about 1/2 cup crab mixture. Carefully remove cutter from plate. Repeat procedure with remaining pureed peach mixture, avocado, chopped peach mixture, and crab mixture. Arrange desired amount of arugula around each layered salad; serve immediately.

You can find a printable recipe here.

Crab Salad with Peaches and Avocados

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