Wednesday, May 15, 2024

That Good Ol' Road-Tripping Summer Time Tablescape

The pure joy of the warm weather seasons are finally here.  Although considered somewhat late for the season, everything has begun to fully bloom. The lush colors of green grass and bright colors of yellow daffodils and red tulips are strikingly noticeable.  Lilacs finally blossomed and were picked for the table vases and the fresh, fragrant scent permeated delicately throughout the rooms. It is one of the things I have always looked forward to.  

What is one of your most treasured memory during the start of Spring or Summer?  Do you find yourself smiling when you think fondly about an event in the past?  Do you eagerly look forward to making plans for the months ahead?  I am sure there are a ton of suggestions for the upcoming months, but for someone like me, Spring and Summer always includes the excitement of making plans going foward, but it also brings out a sense of nostalgia based on the past.  

Fun trips to my family's summer cottage and road-tripping was always on the schedule for summer.  I adored the road trips across Wisconsin with my family, especially with my mother, who had such an inquisitive nature that resulted in visiting anything new to the area -- businesses,  events and new people.  As a result there was always something extra to learn about the community, especially in the small rural towns.  I loved the first exploratory visits to any of the shops that had sprouted up after our travels to the area had ended for the winter.  It was such enjoyment to discover any of the added businesses, such as family-owned restaurants/diners and specialty boutiques. 

Even the existing stores were wonderful to revisit and rediscover once again since after so many years ago, some of them are a thing of the past and no longer exist, such as the small five and dime/variety stores (so adorable), teenage snack bars or hang-outs, family-owned bakeries, family-owned butchers, an exceptionally small movie theater, candy/ice cream shops combined with antiques and small coffee shops/diners.  

The supper clubs were one of the memorable highlights of the area, especially for time honored tradition of the Friday night Fish Fries.  One of which was owned and operated by a collector of Native American artifacts.  Going for a Friday fish fry was more like visiting a museum than it was visiting a restaurant to have dinner.  The establishment was filled with a variety of Indian pieces encased in glass cabinets and these variable artifacts once belonged to tribes throughout the area. 

 Also popular were the roadside fresh fruit and vegetable stands/markets.  At that time, they literally were wood stands slightly larger than children's lemonade stands perched along the side of the road that sold freshly harvested produce, eggs and crafts from the local farmers in the area.   

All of these cherished memories brings out a warm and tranquil sentiment for the joyous bygone summer and inspired me to create a retro tablescape which captures those fun and happy moments.  I hope it will elicit the same "down memory lane" response as it had for me.  This year's tablescape, That Good Ol' Road-Tripping Summer Time Tablescape, consists of one of the fabric patterns close to my heart and symbolizes all things summer -- red and white gingham.  



This cozy, countryside pattern is mixed with my vintage linen table topper of red flowers with an edging of light blue lattice.  The brightly colored, 1950's whimsical topper captures the expressive playfulness of that generation.  There is something so adorable and sweet about the combination of the red and light blue colors mixed with the various size gingham checks.  It is the crazy, but harmonious mix of patterns that replicate the crazy mix of experiences through the season and years.







What makes the tablescape even more vintage is my set of four clear dessert cups and plates edged with the apple red color.  The red stems of the dessert cups fit perfectly in the "made-to-fit" circle on the matching plate.  I placed a light blue and white gingham checked napkin underneath each of the plates so that the dessert set would be more noticeable.  They have such warm-hearted charm.  




In both floral centerpieces, the use of red geraniums and white daisies speak "summer time" to me.  A versatile white pitcher makes for a perfect vase for the table's floral centerpiece and a small blue and white checkered ceramic watering can is the other centerpiece for the serving tray filled with daisies and little red apples. It was a surperb and unexpected find at a local thrift store.  When I came upon it, I knew it would convey a bit of whimsy for this summer time table.  








Quilted fabric balls add a touch of homespun coziness to the tray.  The quilted balls were made of fabric scraps from previous projects.  The little colorful balls make a charming and inexpensive addition to the table that speaks volumes for its tiny size.






The use of mason jar beverage glasses  are a"must" and make everyone immediately think of summer.  These jar beverage glasses can hold any summer time drink from kool-aid, juices to fun, thirst-quenching cocktails.  

 


What might add to the summer celebration is a simple dessert, A Vanilla Buttermilk Pound Cake,with a subtle taste of blueberries and raspberries to serve on the vintage red-rimmed plates with accompanying dessert cups.  Baked in a leaf designed bundt pan, this moist poundcake is filled with fresh berries and dusted with a bit of powdered sugar.  Ideal for a light summer dessert.

Anyone interested in giving this recipe a try can find the recipe below.  Have a slice.....the warm weather season has arrived and the fun is about to begin. Happy Summer Time and Happy Road-Tripping.






Feeling Nostalgic Vanilla Buttermilk Pound Cake

3 C all-purpose flour
1/4 tsp. baking soda
1/2 tsp. salt
1 C softened butter or 2 sticks
2 1/2 C sugar
6 eggs
3 tsp. vanilla extract
1 C buttermilk

Preheat oven to 325 degree F.  Grease and flour bundt pan.  In a mixing bowl, combine flour, baking soda and salt. 

In a separate bowl, mix butter, sugar and add eggs one at a time.  Blend in vanilla extract.  Mix for 3-4 minutes and gradually add flour alternating it with buttermilk until all of it has been incorporated.

Pour batter into prepared bundt pan and bake for 50-60 minutes.  Cake will pull away from the sides of the pan.  Let cake cool for 20-30 minutes before in order for the cake to easily release from the pan when inverting it.  Let the cake than completely cool.  Dust with powdered sugar or a glaze of your choice.  Serve with fresh berries, whipped cream, ice cream.

Stored finished cake in airtight cake tin.  

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