A Sweet Little Indoor Picnic
It is getting to be that hot and humid time of year again here in GA. So we are avoiding the bugs and the heat with a sweet little indoor picnic to celebrate our anniversary.
How my husband and I ever survived a July wedding, I will never know. Maybe it was cooler 20 years ago, and this is all just a result of global warming. I do not know, but this Georgia heat index is ridiculous. As many of you guys know, my husband sustained an injury to his shoulder recently, which took all of our travel plans for our 20th anniversary and put them into a holding pattern. We will still go and celebrate, eventually, just not on our actual anniversary this month or even this year, lol. I decided to share a fun TBT picture to July 26, 1997. I have always loved this candid shot of me trying to tromp through the grass in heels, as my sweet hubby to be reaches back to make sure I don’t end up face first on the ground.Since we are at home for our anniversary, I decided it would nice to have a cute little romantic picnic. Problem #2, apparently Atlanta, GA is now the new Seattle, WA because it has rained for days this summer. This is a very unusual trend for our drought stricken state, so you will hear not complaints for me. However, it makes planning a picnic outside very challenging.So gave up on the outdoor portion and I decided to plan a quaint little indoor picnic, with a view of the outdoors. Hey less bugs and air conditioning so that’s a win, win. I set up the picnic right in the middle of our family room, which has this beautiful bowed wall of windows overlooking the woods and creek.
I started the picnic setup off with my mother’s Irish linen table topper. Those infamous galvanized chargers, that I am so in love with this month, I can really see some longevity with them. I also add a selection of pretty glass jars to reflect the light since it is such an overcast day.
Some simple snack with a light version of a charcuterie board lined with maple glazed turkey, Manchego cheese which is my hubby’s favorite, rosemary crackers and some sliced apples and oranges. I added a side dish of smoked almonds, ranch dip and carrots. Then onto the main course Sissy’s Fried Goat Cheese & Strawberry Salad. This is a fantastic recipe given to me by my dear friend Niki. Honestly I have made a few tweaks in the prep so now it is even simpler for an easy weeknight dinner. I think we have it least once a week in during the summer and especially during strawberry season. Click the link above for the full recipe and my DIY tips on pre prep for easy weeknight dinners.I also toasted up some homemade croutons with a multi grain french loaf, and some OLI+VE Persian Lime Olive Oil. Which makes them taste fantastic without any additional seasoning required. Finally what is a picnic with out lemonade? So I made a semi homemade Blueberry Lemonade Cupcakes, which you can link over to get the recipe details. Again, all of my recipes are super simple this one starts with a box cake mix, how easy is that? They were fantastic and so delicious you really must make them.
Another fun option is to try my super Easy Instant Pot Lemon & Blueberry Cheesecake Bundt. It is such a simple recipe using the Martha White muffin mix, and your Instant Pot. Plus you can even make pretty little individual mini cakes like the one seen below. Which is absolutely perfect for a picnic for two!
Instant Pot Lemon Blueberry Cheesecake Bundt
- Instant Pot 3 Qt. Mini ( Recipe Can be doubled for larger size Instant Pots)
- Cooking Trivet
- Flower Bundt Cake Pan
- 1 package Martha White Blueberry Cheesecake Muffin Mix
- 1/2 cup Milk
- 1 Large Lemon Zested & Juiced
- 1/2 cup White Chocolate Chips
- 1/2 cup Confectioners Sugar
- 1 can Olive Oil Spray
- Zest your entire lemon, then slice in half and juice completely.
- Mix muffin mix, half a cup of milk, 1 tsp lemon zest and 2 tbsp of fresh lemon juice in a bowl. Then stir in 1/2 cup of white chocolate chips.
- Add cooking trivet and 1/2 cup of water in the base of Instant Pot and place bundt pan on top.
- Cook at High Pressure Manual Cook for 10 Minutes, then allowed to natural vent and rest for 20 minutes.
- While the cake is baking make the icing drizzle with all of the remaining lemon zest and lemon juice and approximately 1/3 cup of confectioners sugar. If you drizzle is to thin add more if it is too thick thin with a tsp of water until you reach a syrup consistency.
- Once your cake is completely cooled, invert the flower bundt pan onto a plate or cake dish and drizzle with the lemon icing.
PIN ME for later and be sure to follow us on Pinterest at Jen @ JENRON DESIGNS Thank you for joining us on our indoor anniversary picnic, which is a fun idea it you ever find yourself stuck inside during monsoon season.