Friday, July 1, 2011

This Is How We Do It

We three Englishes enjoyed an al fresco lunch today. We nibbled on a cobbled together "Ploughman's lunch", featuring local cheese from Spinning Spider, meat from Hickory Nut Gap farm, dill spears, an olive & caper berry medley (thanks, Nicole, for passing these over to us after last week's picnic!), an aged Cheddar, beet pie with horseradish cream, and fresh iced tea. The wee-est amongst us feasted on N.C.-grown sweet potatoes.

Nothing beats eating outside. Its long been my favorite way to dine. When Hubs lived in Vermont long ago, he used to eat outdoors even during the cruelest winter days. Huxley seems to dig it, too.

We're off to Charlotte tomorrow to celebrate my nephew Jimmy's first birthday. It'll be a treat having the cousins, only 3 1/2 months apart in age, play together, giggle together, and just be boys together.

May you all have a lovely weekend. I'm thinking we'll gather some folks chez English this Monday for the holiday. We picked up a kiddie pool for Huxley, the blueberries & wineberries are in high gear, the breeze is just fine, and we love entertaining.

Wherever you are, whatever you do, may it be grand!

7 comments:

{ T G L } said...

That lunch looks delicious! Have a wonderful weekend!

This Good Life

Helena said...

What is beet pie and how do you make it? It sounds intriguing....

elisa rathje said...

so great. the sun's come out and we're firing up the canada day barbecue for a family meal out on the deck looking to the ocean. have a lovely weekend!

Qalballah said...

One thing I love about summer is having lunch outdoors. Yours looks very yummy!

rebecca said...

we should eat lunch outside more often.

daddy and calder are camping in the backyard tonight. i can hear them out there in the tent. and i just saw a bat flit by the window.

summer's stepping up.

Lavigne Photography said...

Umm do you have a recipe for the cheddar beet pie?
-in Vermont

ashley english said...

the beet pie is a little something i'm working on for my new book. while i can't offer the recipe just yet, i promise to do so a bit sooner to publication. what i can say, though, is that's it's amazing-earthy, sweet, robust. details forthcoming....