Clinging to the summer with free-stone peach sangrira

Sunday was one of those magical mountain evenings where the air was so crisp and clean and dry, it sparkled.

We dined al fresco bundled in fleeces and sweatshirts, feasting on a meal largely culled from everyone's gardens and trees. Robyn created the libation pictured above, peach-and-basil sangria, from her own canned peaches and garden basil. It was the perfect start to this end-of-summer repast, tasting as it did of afternoon sun and mown fields. With a kick.

And, of course, there was the meal. And the flowers. And the company.

As we all return to laboring for a living, there's satisfaction in knowing that we celebrated the season so rightly and so well.

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