Happy 4th of July

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Well if we can’t have fireworks this year (thank God), then we should just get together and have fun eating beautiful July 4th food.  And possibly pray for rain at the same time.

Like I’ve said before - it doesn’t have to be complicated.  It’s fun to do some serious cooking, but it is hot, so why not just be creative and buy some store bought things that you just trick out beautifully!  That can be just as much fun!!!

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This is just so freaking beautiful


This is watermelon and feta cheese!  Great appetizer 

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I thought this was pretty funny… it’s advertised: What better way to relax on a Sunday afternoon than dig in to our new Tipsy Afternoon Tea. Our 2 favorite things combined.... Cake and cocktails!!


Classic cheesecake

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How easy is this….


Not that hard and very creative and fun

party on

And in honor of our very own ‘Govenors Mansion’… although I doubt they ever tried this…

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Governor's Mansion Summer Peach Tea Punch


  • 3 family-size tea bags
  • 2 cups loosely packed fresh mint leaves
  • 1 (33.8-oz.) bottle peach nectar
  • 1/2 (12-oz.) can frozen lemonade concentrate, thawed
  • ½ cup simple sugar syrup
  • 1 (1-liter) bottle ginger ale, chilled
  • 1 (1-liter) bottle club soda, chilled
  • Garnish: fresh peach wedges


How to Make It

Step 1

Bring 4 cups water to a boil in a medium saucepan; add tea bags and mint leaves. Boil 1 minute; remove from heat. Cover and steep 10 minutes.

Step 2

Discard tea bags and mint. Pour into a 1-gal. container; add peach nectar, lemonade concentrate, and Simple Sugar Syrup. Cover and chill 8 to 24 hours.

Step 3

Pour chilled tea mixture into a punch bowl or pitcher. Stir in ginger ale and club soda just before serving. Garnish, if desired.

And for a little more punch:

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Sweet Tea Berry Sangria

A delicious white wine sangria that uses steeped berry sweet tea!  Load the pitcher with seasonal summer berries for the ultimate summer cocktail!


6 berry flavored tea bags

3/4 cup sugar

5 cups water, boiled

750 ml sweet white wine

3 cups fresh strawberries, blueberries, cherries


In a large pot bring the water and sugar to a boil. Remove from heat and stir until the sugar is dissolved. Add the tea bags, cover and let it steep for 10 minutes.

Remove the tea bags. Let the tea come to room temperature (or refrigerate overnight).

In a large glass pitcher, add the cooled tea, sweet white wine, and berries.  Chill for at least an hour. Serve in large goblets with ice if desired.

Have a great 4th everybody!!!

                                                                     © Michelle Young 2012