In July we hosted Dinner on (the) Deck. It was a hot evening, and the garden was melting. A few greens and cool colors were used on the table to chill down my guests without turning the garden hose on them. White buddleia adds some sweetness. Coconut Lime echinacea join a few purple coneflower seed heads with loosetrife greenery.
Dinner consisted of spiedies, chopped Mediterranean salad, and grilled vegetables with seasoned potatoes. A guest brought homemade pickles. Raspberry sorbet with fresh berries and a Ghirardelli raspberry chocolate wafer topped off dessert. Better living through food.
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