Labor Day is one of our favorite holidays! We are still in a summer mindset, celebrating with picnics and trips to the beach, but we know that the crisp, cool days of autumn are soon approaching!
We love denim for this time of the year! This season’s denim friendly mood is soft and modern. These summer–to-fall styles will go from Labor Day festivities to a weekend of fall leaf peeping. It’s True Blue Love!

For a casual long weekend at the beach, embrace your comfy chic! Pair our silky French terry top in shades of heather and Navy blue with our boyfriend jean for a relaxed summer-to-fall style!

Photo Credit: August Popkin

Take a walk to enjoy the last of the season’s sunsets in our must have paisley top, with its denim-inspired hues and eye-catching hemline. Our relaxed silhouettes are perfect for the final days of summer as they transition into fall!

Photo Credit: August Popkin

Stripes are a must have for the season! Our sleeveless chambray heather tee will take you into autumn, layered under our striped knit cardigan and our best selling denim pull-on pant, available in a variety of colors!

Photo Credit: Wendra Raley

Be ready for late summer sail in our exclusive floral print top with ¾ sleeves, and our chambray denim pant. The embellished neckline elevates this summer-to-fall style, so you can spend the day on the water, and be ready for a dinner out or an evening celebration!

Photo Credit: www.shopjaneriley.com

The plates from Jane Riley are perfect for any summer gathering! Reach for these festive sets when you want to add a touch of summer to your table! To view these table settings and so much more for your home, visit www.shopjaneriley.com.

Photo Credit: www.food2.com

Celebrate the last of summer’s bounty with this delectable cherry almond torte from Food52. A rich dessert that’s not too sweet, it will wow your guests and brighten any table!

For the full recipe, visit https://food52.com/recipes/5294-cherry-almond-torte

Serves about 10

For the crust

• 3/4 cup (1 1/2 sticks) unsalted butter
• 2 cups flour
• 2/3 cup almond flour
• 1/3 cup plus 1 tablespoon sugar
• 1 large egg, slightly beaten
• 1 teaspoon vanilla
• 1/2 teaspoon salt
• 2 teaspoons lemon zest

For the cherry filling

• 2 pounds fresh sour cherries, rinsed and pitted
• 3 tablespoons unsalted butter
• 3/4 cup sugar
• 3 tablespoons cornstarch
• 2 teaspoons lemon juice

1. In the bowl of a food processor (recommended) or stand mixer (works too), beat together butter and 1/3 cup sugar at medium speed until pale and fluffy. Beat or mix egg into butter mixture, then add vanilla and mix to incorporate. Reduce speed to low and mix in flour, almond flour, salt, and zest until mixture just comes together to form a dough.
2. Halve dough and form each half into a disk. Wrap disks in plastic and chill until firm, at least 1 hour, more if the weather is warm. (Dough softens quickly, and can be quite sticky; if dough gets soft at any point, a 20-minute stint in the fridge will make it more workable.)
3. Meanwhile, make filling: heat 3 tablespoons butter in large skillet over medium heat until foam subsides, then add cherries with juices and sugar and simmer, stirring, until sugar dissolves. (Cherries will exude more juices.) Transfer a couple tablespoons of the cherry mixture from the pan into a small bowl, and add cornstarch, whisking to form a thick paste. Continue to simmer cherry mixture until cherries are tender but not falling apart, about 8 minutes. Then stir cornstarch mixture and lemon juice into simmering cherries and boil, stirring frequently, about 2 minutes. Transfer filling to a heat-safe bowl and put in fridge. This will make more filling than you need; you can bake the rest in ramekins, or save it for next time.
4. Put a large baking sheet in middle of oven and preheat to 375°F.
5. While cherries are cooling, remove one piece of dough from fridge and roll out between 2 sheets of floured wax paper into a 12-inch disk. Remove top sheet of paper and invert dough into 9-inch tart pan. Trim overhanging dough so edge of crust lies flush with edge of tart pan. Prick shell with fork several times to dock in pan, then bake about 15 minutes (no need to weigh it down; it will puff slightly, but when you add filling it’ll shrink back into pan), then remove and set on counter. Spread cooled filling evenly in tart shell.
6. Roll out second half of dough on floured workspace without wax paper to 12-inch disk, then use cookie cutter to cut scalloped circles (or other fun shapes) out of dough. Top cherry filling with dough cut-outs in overlapping pattern. Sprinkle remaining tablespoon sugar over top layer of dough.
7. Transfer torte in tart pan onto baking sheet in oven until pastry is golden and filling is bubbling, about 30-45 minutes. Cool completely in pan on a rack, 1 1/2 to 2 hours, to allow juices to thicken. Serve warm or at room temperature. A scoop of vanilla ice cream would really put it over the edge.

No summer party would be complete without iconic summer music! We’ve compiled some of our favorite songs of the season, perfect for Labor Day weekend!

Just visit the link below to listen on Spotify:

http://living.rubyrd.com/post.php?s=sounds-of-summer

Love these looks? Visit our Pinterest boards, where you can find links to purchase these online! Follow us on Pinterest to be notified when new styles are added to our boards.

www.pinterest.com/rubyrdfashion.

Happy Labor Day, from all of us at Ruby Rd.!