Weekends tend to be very busy.
So when one decides to invite friends to lunch, it has to be fairly simple.
One way to do this is to prepare as much as possible in advance.
There was a luncheon here on Saturday so Friday night found me chopping cantaloupe, honey dew melon, fresh pineapple chunks, and watermelon----all for a big, luscious fruit salad.
The dining room table was also set in advance for six guests, using my favorite Old Country Roses dishes.
Orange cupcakes with orange frosting ( added fresh orange juice to butter and confectionery sugar) were also made.
Saturday morning found me adding coconut to half of the fruit salad and leaving the rest plain.
Cut up strawberries were added and fresh raspberries and red grapes topped both.
It was also time to make two dressings----lemon and raspberry vinaigrettes.
The former requires freshly grated lemon peel and the latter, fresh raspberries squished up. Both dressings turned out well.
Loved using the Victorian cheese cover for the butter dish!
Blue cheese chunks were served on the side. I love this cheese but it's too salty to enjoy in quantity.
Sliced roasted chicken on lettuce mixed with chopped carrots and soft rolls with butter rounded out the luncheon.
WHAT DOES A FAVORITE LUNCH CONSIST OF FOR YOU?