With the ending of one season comes the much anticipated beginning of another. I always enjoy what seems like a subtle shift both inside and outside of the house this time of year. Longer days, fruits and vegetables from the Farmer’s Market, and many gatherings at the house are a few of the welcoming events that summer brings into our lives.
When I was asked by my friend Julie from Julie Blanner to participate in her Summer Home Tour I thought what a fantastic way to celebrate the start of this time of year. There were two things I knew from the start, I wanted to include my mother, and note the changes that take place outside. Fresh flowers, seasonal ingredients, and lots of baking were all at the top of the list in making this happen.
I decided to make a call to one of my favorite flower shops Rose Bredl. I explained my vision for the summer feeling I wanted to create in my home to the owner of the shop, Mary. She immediately understood and suggested flowers and flowering branches that would help me create summer in my home.
Jumbo hydrangeas, magnolia branches, and a cotton branch of sorts all made their way home with me. They sat for a bit in the mud room while I came up with the vessels that I thought would suit them best. There was a lot of arranging and rearranging, but in the end I think every flower found its place.
Light Source: Barn Light Electric
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While I was busy with the flowers my mother was busy in the kitchen putting together some of the same baked goods that I remember from so long ago (recipes below). We discussed a menu of sorts, but I always trust her and know everything will always come out just right.
My mother also has the talent of a great seamstress, something I did not inherit from her unfortunately. She made both of the aprons we are wearing in these pictures. I honestly can not recall a time that my mother was in the kitchen cooking without an apron on.
These moments in the kitchen with my mom make it seem as if no time has passed. We chat, laugh, and always get side tracked like we did many years ago. Even though the kitchens have changed throughout the years and we are older now, the moments feel the same in a way.
Pat-In-Pan Pie Crust
Ingredients (standard 8″ pie crust)
- 1 1/2 cups plus 3 T. flour
- 1 1/2 t. sugar
- 1/2t. salt
- 1/2 cup vegetable or canola oil
- 3 T. cold milk
Place flour, sugar, and salt in pie pan. Mix with fingers until blended. In large measuring cup combine oil and milk. Beat with a fork until creamy. Pour all at once over the flour mixture and mix with a fork until completely combined.
Pat the dough with your fingers to fit the pie pan.
My mom always pre bakes her crusts at 425 F and starts to check it after 7 minutes of baking.
*Prick the crust with fork prior to baking*
- 3 cups flour
- 1t. baking powder
- 1/2 t. salt
- 3/4 lb. unsalted butter
- 1 cup confectioners sugar
- 1 1/2 t. vanilla
Preheat oven to 325 F
Sift dry ingredients together in one bowl.
In a mixer cream butter, then add confectioners sugar and vanilla. Beat well. Turn mixer to low speed and quickly add dry ingredients. Stop mixing as soon as all ingredients are combined. Do not over mix.
Shape dough into a disc and wrap in plastic. Chill in refrigerator for at least 1 hour. When ready, roll out and cut with your favorite cookie cutter. Bake 12-14 minutes (start to check at 10 minutes).
* I want to thank you for stopping by and visiting my home. Please be sure to visit the other homes on todays tours and Julie Blanner to see the full Summer Home Tour.
- Chloe from Boxwood Avenue
- Sue from The Zhush
- Laura from Finding Home Farms
- Kari Anne from Thistlewood Farms
- Tomorrow: Liz Fourez from Love Grows Wild
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