We have an Indian summer here on the Central Coast that lasts through October and sometimes into November. At the lake the says still warm up to the mid 80’s but the nights are quite cool. It is our favorite time there. The crowds are gone, the vineyards begin to look like fall, and the weather is great. We finished the patio project just in time to enjoy.
Here is the after showcasing the fountain that we copied from Katie Denham of Katiedid blogspot (you can follow her tutorial here http://katie-d-i-d.blogspot.com/2010/05/making-lemonade.html). The coffee table was made by our wonderful friend, and craftsman extraordinaire Jim Isn’t it great?
At the lake fences have to be “see through” which as you know normally translates into “ugly”Steve and Colin came up with the idea of using redwood posts (that will age to gray) and rebar (yep you heard me) which will eventually rust.
They also added a low stucco fence that can be used for extra seating and serve as a retaining wall for the small “garden”. The lake is filled (an understatement) with deer and in the late summer they will eat anything even those plants that are supposedly deer proof. We planted the hill with grasses, lavender, rosemary and catmint (nepeta). I was hoping that the morning glory vine would eventually cover the fence. Unfortunately they like that as well. I planted herbs in the old cart. I have a large herb garden at home and sorely missed my supply of fresh herbs.
We added an old pair of shutters from Capitol Salvage, World Market Kooboo chairs, and another of Jim’s wonderful creations.
Creeping fig will soon cover the large blank wall.
I filled an old galvanized trough with succulents
Then we had a little party to celebrate the (almost) completion of our patio project. We had a group of friends down and wanted to be able to wine taste and enjoy their company so I wanted to keep the menu as simple as possible with nearly everything prepared in advance.
Sundried Tomato Pesto on Toasts
Crockpot Pork Sliders
With Rick Bayless’ Simple Slaw
Fresh Corn Salad
Peanut Butter Ice Cream Sandwiches
Here are a few cooking notes should you try any of the above recipes. When I make the sundried tomato pesto I do not use a recipe and I do not use the oil filled ones. I reconstitute the dry ones , use some of the juice & add basil, pine nuts, parmesan to taste I always make a huge pile of it because it keeps for at least a week in the fridge and leftovers are great on pasta. I love to cook but I DO NOT BAKE. Everyone raved about the ice cream sandwiches if I can make them anyone can trust me I absolutely hate baking. I have done a million reincarnations of the watermelon salad sometimes I add tomatoes, sometimes not. The key is lots of mint, kalamata olives, feta, red onion, and lots of lime zest . I usually do a dry rub on the pork, cook it in the crock pot in advance and then the day of add some sort of bbq sauce even a good bottled one works fine.