I believe I would title this "A Summer Tea" and, among other offerings, serve cantaloupe and honeydew slices.
The teapot is from Bauer Pottery.
The cup and saucer is Fiestaware.
The spicy ginger bars are from Williams-Sonoma Holiday Favorites.
SPICY GINGER BARS
Preheat oven to 375 and grease a 9 x 13 baking pan, dust with flour and shake out excess.
3/4 cup unsalted butter, softened
3/4 cup firmly packed dark brown sugar
1/2 cup granulated sugar
2 eggs, room temperature
1 tablespoon dark molasses
2 1/4 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking soda
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/2 cup crystallized ginger, cut into 1/4 inch dice
Beat together the butter, brown sugar, and granulated sugar until light, creamy and smooth, about five minutes. Add the eggs, one at a time, and beat thoroughly after each addition. Beat in the molasses.
In a separate bowl, sift together the flour, salt, baking soda, ground ginger, and cloves. Add the flour mixture to the butter mixture and beat well on low speed until thoroughly combined. Add the crystallized ginger and stir to mix well. Pour the batter into the prepared pan.
Bake until the top is golden in color, about 30 minutes. Remove from oven, cool completely and cut into bars.
This is even better the second day.