Blueberry Lemonade Margaritas


1/2 c. granulated sugar
1/2 c. water
1 c. blueberries
Zest of 1 lime
2 tbsp. kosher salt
2 tbsp. granulated sugar
lemon, cut into wedges
8 oz. tequila
4 oz. triple sec
3 oz. lemonade
  1. In a medium saucepan over medium heat, combine sugar and water and stir until sugar has dissolved. Add blueberries and lime zest and bring mixture to a boil. Reduce heat and simmer mixture until blueberries have burst, about 5 minutes.
  2. Remove from heat and let cool 10 minutes, then strain mixture into a clean jar. Let cool completely.
  3. On a small plate, stir together sugar and salt. Rim each glass with a lime wedge, then dip in sugar salt mixture. Divide tequila, triple sec and lemonade between 4 glasses. Fill each glass with ice, then top with blueberry syrup. Garnish with a lemon wedge and serve.



For everyday navy blue linens, our 100% Italian linen navy blue placemats and napkins pulled straight from the washing machine for that lovely linen texture are effortlessly chic.

Linen Placemats and Napkins $16 Each


Anfa Blue and White Placemats

Not able to get to the Greek islands this summer?  The next best thing to dining al fresco in Santorini is throwing a Greek dinner party using our Anfa Blue Placemats and Navy Blue Napkins.  A lush runner of bougainvillea and candlesticks in a stunning saturated red round out the vacation vibes.

Placemats $18; Napkins $16

unnamed (1)

Linen Cocktail Napkins

For the smallest accent of navy blue linens we have linen cocktail napkins.  Traditional elegance that will tone beautifully with your Aperol Spritz – and make a lovely gift to take to your summer get-togethers.

Linen Cocktail Napkins $4 Each


Navy Blue Linen Tablecloth

Quiet and serene: navy blue linens complement dark woods beautifully in both dining rooms and bedrooms for a rich, moody atmosphere.  You may have noticed that we find the blue and white combination hard to resist, so we paired a Navy linen tablecloth with our Modern Lace linen table runner – soft white Italian linen printed with Suzano-Inspired motifs in red and blue.  Finish off with a bouquet of fresh meadow flowers for a beautifully understated tablescape.

Linen Tablecloths from $180.  Custom sizes available.

unnamed (2)

Hemstitched Table Linens

Adding a hemstitch to the napkin and placemat creates a more formal, classic version of the same placesetting. For this elegant look, a navy blue linen napkin with ivory hemstitch and navy blue linen placemat with ivory hemstitch are layered with Spode china and vintage silver.

Hemstitched Linen Placemats & Napkins $24

unnamed (3)

Navy Blue Italian Linen Sheets

In the bedroom, the Navy Blue Italian Bed Linens are as comfortable as they are handsome.  The inky Indigo blue sheets are pre-washed for comfort and get even softer (and more beautiful) with every wash. These bed linens keep you cool in warm weather, warm in cool weather, are naturally anti-microbial and hypo-allergenic.  And if you can’t give up your classic white sheets, these navy blue linens mix in perfectly.

Sheet Sets $350-$390


Grapefruit Mojitos


Grapefruit Mojitos

These six ingredient Grapefruit Mojitos couldn’t be easier and makes four drinks with just 10 minutes of prep time. Fresh mint and limes are muddled together before being drowned in grapefruit juice, simple syrup, white rum and club soda.
Prep Time10 mins
Total Time10 mins
Course: Drinks
Cuisine: American
Servings: 4 drinks
Calories: 405kcal


  • 2 limes quartered
  • 0.66 ounces fresh mint
  • 1 cup grapefruit juice
  • 1 cup simple syrup
  • 1 cup white rum
  • 12 ounces club soda
  • fresh grapefruit wedges and additional mint to garnish


  • Add limes and mint to pitcher. Using a muddler, extract juice from limes and bruise the mint leaves.
  • Stir in grapefruit juice, simple syrup, rum and end with club soda.
  • Strain and serve over ice, garnishing with fresh grapefruit and mint, if desired.

The Lobster Roll


Whether you prefer the classic New England Lobster Roll (mayo) or the Connecticut Roll (warm butter) or even the new California Lobster Roll (mayo and avocado)- this lunch treat is the perfect garden or beach lunch special.  We prefer the version from the Montauk fav spot- The Lobster Roll. Its a great place to sit and enjoy the sunlight only found in the fields from South Hampton to Montauk or do as we do…..set up luncheon in the garden or by the pool, pour drinks, get take-out from The Lobster Roll and wait.

Alas the Hamptons may not be in the picture this year- so here’s how we can all do it.

“To the uninitiated, lobster rolls are a strange concept. A specialty of Maine, they are basically hot dog buns stuffed with lobster salad. (Some insist it should be a split-top potato-bread roll, but even so, it still looks and tastes a lot like a hot dog bun.) The lobster salad should be chilled and dripping with mayonnaise. When the lobster meat is sweet and in big chunks, and the roll is warm and dripping with butter, the combination of flavors and textures is downright addictive. Here’s a simple recipe that will produce a very satisfying lobster roll for those who know them and an entrée into the world of the lobster roll for those who don’t. You can substitute chilled cooked shrimp or lump crab meat with perfectly delicious results”

–Mitchell Davis, James Beard Foundation, NYC


  • 12 ounces cooked lobster meat, from 2 to 3 one-pound lobsters, cut into chunks (about 2 cups), chilled
  • 1/2 cup Hellmann’s or Best Foods mayonnaise
  • 1 celery stalk
  • Juice of 1/2 lemon (2 tablespoons)
  • 2 tablespoons minced flat-leaf parsley, tarragon, chervil, or chives, or a combination (optional)
  • Kosher salt and freshly ground black pepper
  • 4 hot dogs buns or potato rolls
  • 3 to 4 tablespoons unsalted butter, at room temperature
  • Iceberg or other lettuce, for garnish (optional)


In a medium bowl, combine the lobster meat, mayonnaise, celery, lemon juice, parsley, a pinch of salt, and some pepper. Mix well to coat the lobster with the mayonnaise. Chill.

Flatten the hot dog buns without splitting them apart, if you can. Generously butter the cut side and sprinkle with some salt. Heat a cast-iron or nonstick frying pan or griddle over medium-high heat. Place the buns in the pan buttered side down and toast until golden brown, 4 or 5 minutes. (You’ll smell the delicious, buttery aroma when the buns start to toast.) Remove the buns to serving plates, toasted side up. Place a lettuce leaf on top, if using, and spoon one fourth of the lobster salad on each sandwich. Pull up the sides and serve.


serve with chips, sweet potato fries, or potato salad and corn on the cob

try the California version too!



Virginia Ham Biscuit

Virginia-Ham-Biscuits-The-Races-30Yields 8

Virginia ham biscuits. A southern staple. Brunch, lunch, dinner, tailgate party, reception…whatever the occasion, you’ll find these simple, tasty sandwiches on the menu.

Prep Time  15 min     Cook Time 12 min


  1. Classic Buttermilk Biscuits
  2. 2 cups all-purpose flour
  3. 4 teaspoons baking powder
  4. 1/4 teaspoon baking soda
  5. 1 teaspoon salt
  6. 1 teaspoon sugar
  7. 2 tablespoons, cold, unsalted butter (cut in small pieces)
  8. 2 tablespoons duck fat (or lard)
  9. 3/4 to 1 cup cold, whole buttermilk
  10. 1 pound Virginia Ham, thinly sliced
Condiment of your choice
  1. Honey mustard (1/4 cup whole-grain mustard, 1 tablespoon honey, 1 teaspoon dijon)
  2. Plain mustard (whole-grain or dijon recommended)
  3. or…get creative…
  4. Caramelized onion jam
  5. Your favorite chutney (fruit chutneys pair nicely)


  1. Preheat the oven to 450 degrees.
  2. Sift the flour, baking powder, baking soda, salt and sugar together into a large bowl. Blend the butter pieces and duck fat (or lard) into the dry mixture with a pastry blender (or two knives) until you achieve a course meal with flakes of butter/fat throughout.
  3. Make a well in the center of the flour mixture, then slowly pour the buttermilk in the center while stirring the flour into the “pool” of buttermilk. Depending on the humidity levels, it may only take 3/4 cup buttermilk (rainy or very humid day) to 1 cup buttermilk (clear, dry day). Stir in the buttermilk until a dough forms and no dry pieces are left, but it should not be overly wet either.
  4. Turn the dough out onto a floured work surface. Roll out the dough until it is 1/2 inch thick. Use a biscuit cutter (between 2-3 inches…I use a 3 inch cutter for bigger biscuits) to cut out rounds and place on a cookie sheet. Gather dough, form, rollout, and cut out biscuits until you’re out of dough. Don’t over handle the dough as the butter starts to melt. You can dust a little flour over the dough if it gets too sticky.
  5. Place the biscuit rounds on the cookie sheet so they are lightly touching one another. They’ll help each other “climb” as they bake. Friendly biscuits…
  6. Bake for 10-12 minutes until the biscuits have risen and the tops have started to brown. Remove from the oven, brush with melted butter (if desired).
  7. When slightly cooled from the oven, slice the biscuits open, pile high with thinly sliced Virginia ham, spread honey mustard (or condiment of your choice) on the top biscuit half, and enjoy! Serve warm or at room temperature.
Adapted from The Southerner’s Cookbook