On Friday we hosted Ben Ashby, Editor and Founder of FOLK magazine.
It was bright and sunny outside and over a spring time lunch we prepared in his honor, we all enjoyed hearing about how Ben has launched his magazine and how he works with his writers from all over the country.
Ben's magazine has soul... and that is something that really doesn't exist very much on the printed page anymore. I would say FOLK Magazine is for all the fans of the original Country Living Magazine who long for the ideas and images of what real country life is all about.
We like to roll out the red carpet for guests, and I thought I would share a glimpse of the food we served during our lunch meeting:
Forsythia from home is a thrifty way to make a bold floral statement.
Old blue glass pieces hold masses of pansy blossoms. Our white round dining table is covered in sheets of parchment paper.
Favorite ironstone pieces hold a mix of fresh berries, soup and salad.
A heafty stack of milk glass plates (I use the same plates for lunch and dessert).
A vintage lab beaker ices cold and colorful bottled drinks.
Buttery brioche rolls are the perfect foil for fresh seafood salad.
Chocolate tea cake is sweetened only with maple syrup and served with fresh whipped cream spiked with orange zest and juice... insanely delicious.