Easter Lunch

Last time, I showed you this year's Easter Buffet table, now let's go outside!!

Since we live in California, Easter is usually just when the garden starts its fabulous color show...so eating in the garden for Easter is a delight. I recently found the farm table of my dreams in an antique store, but the price {in the thousands...and worth every penny!} was a little higher than I can go for at this time, especially since it will sit on our back patio year round, in rain and shine.

We still had an old table in the garage, which seats 12, so I painted that a shade of aqua. I rubbed the top first with a candle to mimic wear, so that once the paint was dry, a little sanding was all it took to take paint back off to show the original pine top.

Since my buffet table inside is quite busy, the outside decorations are kept very simple. A few pots of spring flowering plants, an antique French child's toy wheel barrow, some antique Easter eggs......done. I love the aqua top of this table so much, that I didn't even use a runner.

This is my drinks station before I added the other pitcher of Watermelon Lemonade, and the glasses. I made a cross from faux catkin stems by tying them together in the center with wire. Wrapped some moss around the wire to hide it, and stuck the cross in a pot filled with florist foam. Simple, but beautiful. I bought the beehive lemonade server this year. Love it, what's better for all outdoor parties? In it, I served my FrenchGardenHouse Iced Tea. So simple to make. Here is the recipe:

FrenchGardenHouse Iced Tea

1 gallon of water {I use bottled, but if you have great water from your sink, use that}

6 bags good quality Black Tea

2 to 3 bags Fruit Tea

Put all tea bags in a large container in the sun for 2-3 hours to steep

{or, if it's not sunny, boil some water, add all tea bags and steep 10 min. and then add to your gallon of water}

add:

3-4 packets of Crystal Light Iced Tea {I love the Peach}

Raspberries

Blueberries

Lemons

Sugar or Splenda to taste

Ice

Just before serving, add ice.

Be sure to taste this, you can add more water, more sugar or Splenda, or more packets of Crystal Light to get a taste you love.

It's simple, and very refreshing. A little slice of lemon on each glass makes it pretty.

FrenchGardenHouse Mango Salad

Salad Greens {for my crowd, I usually use 2 -3 bags of prewashed Spring Mix}

Mango chunks {if you can get fresh and have the time, do. If not, buy it frozen already cut up and thaw}

Candied Pecans {buy ready made or make your own...see below}

Raspberry Dressing {you can buy this, or make your own}

Raspberry Dressing:

Ingredients

1/2 cup canola or other good vegetable oil 6 frozen raspberries, thawed 3 tablespoons raspberry vinegar 2 tablespoons seedless raspberry preserves 1 tablespoon granulated sugar ( or to taste) 1 tablespoon Dijon mustard 1 teaspoon poppy seeds 1/4 teaspoon onion powder

Directions Measure the dressing ingredients in a bowl or large glass mixing bowl. Process with an immersion blender, which will mix and thicken the dressing all at once.

Sugared Pecans:

1 bag {or more depending on the size of your salad} Pecan Halves

Granulated Sugar

Cast Iron Pan

Heat Cast Iron Pan on med to high heat

Add sugar to completely coat the bottom of the pan

Add the pecans. Stir, and keep stirring until sugar melts and coats the Pecans. Be careful not to burn the sugar or pecans,

turn heat down if neccesary until you have a sticky but still liquid mass. Turn pecans carefully onto a baking sheet covered in

parchment paper to cool. Cool and then break apart if needed.

Here is a shot of the other side of the drinks table, leading to our little deck. I love the gravel we added a few years ago...gives our garden a "French" feel I think.

After lunch, our little guests will search for eggs and other treats hidden in the garden. Happy Easter, everyone! I hope you alll have a memory making time with your family and friends. xoxo Lidy