If you're a regular reader of this blog, you might have guessed that summer is my favorite season. I know.

Everybody is all—it's fall y'all and I'm over here, crying a little into my wine slushies.

But summer is the best. For so many reasons but mostly because for three months, I don't ever have to wear pants. Not even once.

So in celebration of this sentiment, I threw a party. I called it a summer supper, but really it was my love letter to the season. I invited a small selection of my besties, crafted a menu that emphasized fresh fruits and barbecue. and served a sit down dinner on my back lawn. It helps that my house borders the country club because it makes that shit super swanky. Let's take a peek at the party, shall we?

First, I began with drinks and appetizers inside so my guests could chat with me while I finished preparing the meal. I attempted my first cheese & charcuterie spread on long pieces of brown butcher paper fringed with daisy chains. You'll see a plethora of fancy cheese, salamis, olives, pickles, bread, and crackers that became fodder for friendly fingers.

I served a cantaloupe & mozzarella caprese salad to accompany this spread. I know.

I was skeptical, too. But that flavor combination of salty and sweet just works.

Every damn time.

When I prepare all the food in advance of the party, I like to play bartender and shake up some craft cocktails while folks arrive. This time, since I was serving a sit down, I knew I'd need to have the libations ready to sip so I went with a Sweet Tea Sangria and a little beauty called a Firecracker featuring watermelon and cucumber vodka.

Before we move onto the dainty, bohemian-inspired table, let's finish off food. Once I had my guests filled to the gills with drinks and snacks, I rolled them out onto the lawn and served them a few items off the grill. Like these balsamic steak rolls, featuring marinated flank steak and grilled vegetables.

Yep. Look at that beautiful plate. Those are sweet potatoes, thick sliced, sauteed with roasted garlic and garnished with mint. Divine.

Next off the grill were some skewers, loaded with coconut shrimp and pineapple. At this point, our grill was getting a bit sticky and entirely too hot to handle. So we turned it down a bit before churning out this masterpiece.

And last but not least, dessert arrived in the form of these dainty little peach thyme teacakes, featured last week on A Sweet Little Life and accompanied by cantaloupe, honeydew, and watermelon ices.

Now that we've gorged on the food, let's move onto a feast for the eyes. Our summer supper table was set on a wide expanse of lawn overlooking the green.

I brought real furniture outside, focusing on piles of greenery and white flowers to create a dainty bower for our supper interlude.

One of the things I adored was that our table was clustered on the edge of the garden where some of the vegetables for our dinner had been harvested hours before.

It created a farm-to-table feel that was intimate and indulgent.

The riot of greenery in the middle of the table was a simple effect to create using a bouquet or two of wildflowers in tall vases, interspersed with baby's breath stuck between the slats of the table and LED candles that created a magical glow after sunset.

Simple place settings consisted of bouquet wreathed cards with initials, set into serving plates.

In lieu of traditional place mats, I opted for napkins, folded simply and set underneath the plates.

I also tucked a print out menu at each place setting in addition to a more formal framed version that adorned the table. You'll notice the glassware was simple, with mason jars that complete the charming, garden party theme.

Thanks for dropping by to celebrate the end of the summer season with A Sweet Little Life. For a full listing of the recipes featured in this party, see below or visit the Summer Supper board on Pinterest.