This weekend, I hosted a luncheon that left my heart so full. It wasn’t a grand affair. It wasn’t elaborate. It was simple — a few beautiful souls gathered around a thoughtfully set table, sharing a meal made with care.

And as I placed each dish down, I realized something again:

This is luxury.

The kind that feeds your soul.

Luxury is the freedom to create space for connection.

It’s choosing fresh ingredients — vibrant cherry tomatoes, crisp wedges of iceberg lettuce, herbs chopped by hand — so that each bite feels intentional. It’s slowing down long enough to taste your food and truly see the people sitting across from you.

One of my favorite parts of hosting is sharing new ingredients with people and watching their expressions as they take that first bite of something they’ve never experienced before. There’s something so beautiful about that moment — the surprise, the delight, the widening of the eyes.

It doesn’t have to cost much money.

It’s not about extravagance.

It’s about the experience.

It’s about the intention behind it.

This time, it was an English blue cheese I discovered at the grocery store that was in sale $2.38 — sharp, complex, and unexpectedly perfect. It completely transformed a classic wedge salad and became the quiet star of the table. Paired with turkey bacon crumbles and a dill and parsley ranch dressing, it was simple, but it was special.

And what truly made it unforgettable wasn’t just the salad.

It was the conversation.

The depth.

The laughter that filled our bellies.

The kind of dialogue that stretches you and softens you at the same time.

That is wealth.

That is richness.

That is luxury.

To gather.

To savor.

To connect.

And I will always choose to set the table with love, one of the greatest luxuries we could ever express.

Remember to Live Well. Live Beautifully. Live YOU.

Shorpshire English Blue Wedge Salad with Turkey Bacon & Dill-Parsley Ranch

Ingredients:

• 1 head of iceberg lettuce, cut into 4 wedges

• 1/2 cup Shorpshire English blue cheese, crumbled

• 1 cup cherry tomatoes, halved

• 1/2 cup turkey bacon crumbles (cooked)

• Fresh chives, chopped (for garnish)

Dill-Parsley Ranch Dressing:

• 1/2 cup mayonnaise

• 1/4 cup sour cream

• 2 tbsp buttermilk

• 1 tbsp fresh dill, chopped

• 1 tbsp fresh parsley, chopped

• 1 tsp white wine vinegar

• 1 garlic clove, minced

• Salt and pepper to taste

Instructions:

1. For the dressing: In a bowl, whisk together mayonnaise, sour cream, buttermilk, dill, parsley, vinegar, and garlic. Season with salt and pepper, then chill.

2. Place each wedge of iceberg lettuce on a plate. Drizzle with a few tablespoons of the dill-parsley ranch dressing.

3. Top each wedge with a generous sprinkle of Shorpshire English blue cheese

4. Add halved cherry tomatoes and turkey bacon crumbles.

5. Garnish with fresh chives. (optional)

6. Serve immediately and enjoy that perfect blend of sharpness, crunch, and richness!