With just a few weeks of perfect sit-outside weather left, you know a wedding-weekend novel would be just the thing to read. Some of you can’t make it to the beach because your kids are already in school. No problem. The porch will do, especially with no children around, begging for snacks.

In Beautiful Day by Elin Hilderbrand, we not only have a wedding to read about, but a wedding on Nantucket (scenery!!!), thrown by parents who shell out $120 per guest (150 of them!!!) as easily as you and I buy kitchen rugs.

You know this is the kind of story you want to read.

Who will be the problem bridesmaid, the one who complains about the restaurant chosen for the bachelorette party?

Who keeps checking for texts from a certain someone, wandering the house with her eye on the phone signal, just in case cell reception is the problem?

Who can keep an eye on all the parents, who have ridden out bumps in their own marriages? A major bump is the death of the bride’s mother years before. But she is thoroughly present at this wedding, having written out detailed instructions in The Notebook, which covers everything from the embossing on the invitation to the bouquet: “Limelight hydrangeas, white peonies (tight, not blooming), lush white roses, jade roses . . .”

Daddy’s second wife has got her hands full, living up to his first wife’s perfection.

This being a novel, there is always the danger that the wedding will be called off. How close will they come to this? How much drama can the wedding planner handle?

The book is a little talky, but mostly goes down as smoothly as the champagne flowing through this party.

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No, you can’t have the caterer’s clambake recipes, but I’ll share what my own weekend crowd ate:  Rio Grande Quesadillas and Mint Cheesecake Brownie Bars:20160814_193830 (2)

1 (21.3 or 21.7 oz.) package fudge brownie mix
1 (8 oz.) package cream cheese, softened
1 (14 oz.) can sweetened condensed milk
2 eggs
1 1/2 tsp peppermint extract
Green food coloring
1 can ready-to-spread chocolate frosting

Preheat oven to 350′. Prepare brownie mix as package directs. Spread into well-greased 13×9-inch baking pan; bake 15 minutes.

In mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs, extract and food coloring; mix well. Pour evenly over brownie.

Bake 25 minutes or until lightly browned; cool.

Spread with frosting. Cut into bars.

Store covered in refrigerator.

This recipe comes from a sticker attached to an Eagle Brand Sweetened Condensed Milk can.