Slide Show: July 2006 Inspirations

Produced By Alan Henderson / Photography Van Chaplin / Food Styling Rebecca Kracke Gordon

Make a Splash

The clean sound of water singing softly in a fountain brings an unforgettable element to any garden. Its natural music draws the eye, relaxes the spirit, and lifts the mood.

It doesn't take major work, either, to put one in your yard. We just tucked this simple fiberglass model in among shade-loving ferns, impatiens, and caladiums for an eye-catching look. With the wide variety of prefab garden fountains available today, you're sure to find a size and shape to suit your needs. Pick a level spot, add water as instructed, and plug it into a GFCI outlet. That way, you can listen as you plant around it. You'll have a personal oasis by afternoon's end.

Produced By Alan Henderson / Photography Van Chaplin / Food Styling Rebecca Kracke Gordon

Refresh With Mint

Here's an idea guaranteed to chill even the hottest summer day.

Clean some mint leaves. Then wet a fluffy cotton towel, and wring it almost dry. Lay the leaves down on the folded, damp towel, and carefully roll it up. Leave the towel in the refrigerator for two to three hours. When you feel the need to beat the heat, take it out, shake off the leaves, and rub your face and hands with its cool, minty freshness. Aah!

Produced By Alan Henderson / Photography Van Chaplin / Food Styling Rebecca Kracke Gordon

Red, White, Blue―and Delicious

Celebrating the Fourth is as easy as 1-2-3. You'll have this creamy, dreamy treat ready in a flash. Hail to the chef!

Strawberry-Blueberry Shortcake Ice-Cream Sandwiches
Combine 1 lb. fresh strawberries, sliced, with 2 cups fresh blueberries; sprinkle with 3 Tbsp. sugar, and toss. Let stand 10 minutes. Spoon evenly over 10 vanilla or chocolate miniature ice-cream sandwiches; dollop with 1⁄2 (8-oz.) container thawed whipped topping. Makes 10 servings.

Prep: 10 min., Stand: 10 min.

Note: An additional lb. of fresh strawberries, sliced, may be substituted for the blueberries.

"Inspirations" is from the July 2006 issue of Southern Living.