The tole tray is an old painting on top of an oil lid of all things, the matching silver candlesticks were purchased by a friend on a trip to France, the bust of the woman was a great Hobby Lobby find, the canvas is one of my new designs and the crown hook was a recent gift. And of course, we have a few Pug accessories here and there.
I did find some time that day to make strawberry soup for dessert. It's a simple, fun summertime recipe from the July/August issue of Victoria Magazine. The recipe called for bowls, but I liked the vintage sundae cups instead.
Old-Fashioned Strawberry Soup
3 cups hulled, sliced fresh strawberries
1/4 cup of sugar
2 tablespoons of chopped fresh mint
1/2 cup peach nectar
3 tablespoons balsamic vinegar
1 cup sour cream or plain yogurt
1. In the work bowl of a food processor, combine the strawberries, sugar, and mint. Pulse to roughly chop. With the food processor running, slowly pour in the peach nectar and vinegar. Refrigerate soup until chilled, about 1 hour.
2. Spoon chilled strawberry soup into bowls, and top each with with a dollop of sour cream or yogurt.