september sangria

September is the “Social Season” here at the lake. Company has returned home, grandchildren are back in school, summer heat is only a memory (it is 46 this morning) and gardens no longer require hours of care.

Which means it’s time to party.

Montana Kathy outdid herself last week. Can you tell?

Jalapeno muffins and devilled eggs appetizers.

Six of us gathered to eat and sip and talk and laugh beside the Clark Fork River. Lunch was seafood paella, roasted garden beets and freshly baked baguettes (thank you, Martha).

I tried a new recipe for my dessert contribution: French Custard Cake. The ingredients are put into a blender, mixed, then refrigerated for at least an hour but up to several days. I prepared the batter the night before, so the next morning all I had to do was slice the peaches (I wish I had used more than the recipe required), add the batter, sprinkle with sugar and bake.

I am going to make it with pears next time.

If you’re curious, here’s the link:


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1 Response to september sangria

  1. Ruth says:

    I checked out the recipe – sounds really good!

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