Biggest Smiles Ever Tablescape and Raspberry-Lemon-Yogurt Bread

Dear Summer,

I thought of you today and smiled. I reflected on the hot sunshine when you ripened the tomatoes and eggplant in my garden.

Fondly remembering the warm afternoon in August when hundreds of dragonflies put on a spectacular display for my friends and me, and the pink sky that reflected off the lake.

When you leave, you will take away my morning coffee on the deck and the early morning light. I will think of you often, Summer.

The sweet and spicy scent of fall will fill the kitchen, and the cosmos and phlox will soon be replaced with mums.

My Dear Summer, you still make me smile when I recall the birdsong and hungry hummingbirds buzzing by the window.

My Dear Summer, this table was set in your honor. Don't stay away too long.

xxoo
Mountain Breaths

Smile table details:


Placemats were purchased for me a few years ago by my personal shopper at Marsha's Garden :-)


Courtly Check napkin rings/vase/dishes/bowls from
MacKenzie-Childs

Ruffled white salad plate from Home Goods

Smile bowls purchased several years ago

Bird candle from Pier One

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Keeping with the summer theme, I found this wonderful recipe for Miranda Lambert's Raspberry-Lemon-Yogurt Bread. You may have heard me squeal with delight when I sliced the bread and saw the color of the sun-kissed raspberries! There is nothing like a warm loaf of lemon bread with fresh picked raspberries.

I've  never had a golden raspberry until this year. They are very sweet and wonderful!  

Miranda Lambert's Raspberry-Lemon-Yogurt Bread

INGREDIENTS:

Vegetable oil cooking spray

2 cups all-purpose flour

2/3 cup plus 1 tbsp sugar, divided

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup nonfat lemon yogurt

2 large eggs, lightly beaten

4 tablespoons unsalted butter, melted and slightly cooled

Grated zest of 1 lemon

1 teaspoon vanilla extract

2 cups fresh raspberries

PREPARATION

Heat oven to 350°. Coat a 1-lb loaf pan with cooking spray. Combine flour, 2/3 cup sugar, baking powder, baking soda and salt in a bowl. Combine yogurt, eggs, butter, zest and vanilla in a second bowl. Toss raspberries with remaining 1 tbsp sugar in a third bowl. Fold yogurt mixture into dry mixture; stir to combine completely. Gently fold in raspberries. Scrape batter evenly into loaf pan. Bake until top is golden and springs back when you gently touch it, 65 minutes.

I will be joining Tablescape Thursday and Foodie Friday.

Thank you for stopping by!

Debbie