To build the Maypole, we wandered into our backyard and found appropriately sized branches. We crossed the branches with colored ribbons, a leafy reef, and propped the pole in front for our friends to see upon arriving.
We arranged bouquets of daisies, buttercups and baby’s breath for our friends to create their personalized floral wreaths. What creative beauties!
As guests arrived, we setup various tapas-inspired nibbles and a signature white Sangria cocktail served in Mason Jars.
To complement the sweet and salty chicken, we adapted Smitten Kitchen’s rich and lemony Asparagus, Goat Cheese, and Lemon Pasta by substituting Gemelli pasta and adding Kalamata olives. For a light salad, we tossed peppery arugula with freshly picked bright red strawberries, nutty sunflower seeds, and our favorite Dijon Vinaigrette.
|Photo courtesy of Taryn Talmadge|