Saturday will start with quiche, leeks melting into butter, bacon crisped just enough, and custard tucked into a crust that feels more indulgent than it should. By evening, I’ll be rolling out noodles from Magnolia Table Vol 2 by hand. The counter will be dusted in flour, the rolling pin working the dough into ribbons. And here’s the thing: pasta doesn’t have to be uniform. The uneven strands are the ones that catch Alfredo sauce best, turning imperfection into flavor. Mrs. Gail’s chicken from Magnolia Table Vol 1 will round out the plate, and dessert will be sheet pan s’mores, gooey and golden without a campfire in sight.

Sunday will begin with a small stop at the farmers market before heading home to the skillet. Magnolia Table Vol. 3s Smash burgers need cast iron — there’s no substitute. The heavy pan holds heat, presses each patty flat, and gives those frilled, crispy edges that make a burger worth remembering. Potato salad from Magnolia Table Vol 2 will cool the plate, and lemon pie from Magnolia Table Vol 1 will finish the weekend, tart and bright, a slice of summer’s last word.

It is the last weekend of summer, and I couldn’t help but wonder… do seasons end on the calendar, or on the plate? With the final forkful of lemon pie, the last burger pressed into the skillet, the noodles rolled slightly uneven on a flour-dusted counter. Maybe summer doesn’t leave all at once, but in flavors that fade slowly, making room for what comes next.

What’s on your menu?

Gracefully yours,

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