The weather this past weekend was awesome! It made me
excited for hosting parties outside again. Last June, we had some friends over
to celebrate summer – I find any reason I can to celebrate… I tried to keep the
menu easy so that I could enjoy the party as well. I think it was a success – we
all had a lot of fun and I stayed relatively calm.
Cooking in our kitchen can be difficult in the summer
because we don’t have AC, so I decided to grill chicken and vegetable skewers. They were still on the grill when this picture was taken - the white platters on either side were where the skewers ended up.
We also grilled grape tomatoes on skewers to enjoy with this lemon and feta dip. I found the recipe for this dip in last summer's issue of Sweet Paul Magazine. It was
easy to make ahead of time and everyone loved it! The sign is a piece of
driftwood Tim and I found down by the lake and the name is written using a
white ink pen from the Paper Source.
For something sweet, I served brownies with lemon cream
cheese frosting. I was going for a cheery yellow and green theme so thought the
addition of lemon to the frosting would be nice.
In keeping with the easy menu, I made sangria. It’s best if it’s made a day ahead, so it’s a perfect drink for a low stress party. I used Bobby Flay’s sangria recipe but made a few alterations:
Sangria
2 bottles red table wine
1 cup brandy
1 cup orange juice
1/2 cup triple sec
1/2 cup simple syrup
seasonal fruit
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