1st Lake Blog

Soak Up the Sun: Pools Close on Tuesday, Sept. 8

With Labor Day Weekend just around the corner, we’re excited to usher in a new season, filled with cooler days and football games. Labor Day is also when we close our pools for the season. But there’s still a tiny bit of time to relax poolside – take a look at our perfect pool menu. Whip up a batch of crisp, pineapple basil tea and stuffed piquillo peppers with goat cheese perfect for snacking. Get the recipes below (and remember to only use plastic cups at the pool! No glass, please!).

1stlake properties pool

Remember, pools close on Tuesday, Sept. 8. Until then, enjoy!

Pineapple-Basil Tea

Tropical flavors are a delicious complement to a day at the pool. This easy recipe, courtesy of Southern Living, requires just a few ingredients for an inspired result – a unique take on typical Southern-style sweet tea.


  • 2 cups chopped fresh pineapple
  • 1 and 1/2 cups sugar
  • Water
  • 8 regular-size black tea bags
  • 1/4 cup chopped fresh basil


In a saucepan, bring pineapple, sugar, and 1 cup water to a boil. Reduce heat to low and simmer for about 10 minutes, stirring often. Cool slightly and process using an immersion blender or in a regular blender. Strain the mixture.

Next, bring 3 cups of water to a boil and add tea bags. Boil for one minute, remove from heat, and cover and steep for about 10 minutes. Discard tea bags and stir tea into pineapple mixture. Stir in the fresh basil and 6 cups cold water. Serve over ice. 

Stuffed Piquillo Peppers with Goat Cheese

Smaller and sweeter than roasted red bell peppers, piquillos make for an elegant, bite-sized snack when stuffed with goat cheese, scallions, and a touch of mint thanks to the recipe from Martha Stewart. Even better? No baking required.


  • 16 ounces goat cheese, room temperature
  • 4 scallions, thinly sliced
  • 1/8 teaspoon red pepper flakes
  • 1 jar piquillo peppers (about 15 peppers) drained with liquid reserved
  • 2 lemons
  • 1/2 cup coarsely chopped mint


Place goat cheese, scallions, red pepper flakes, mint, and reserved piquillo liquid into a bowl. Zest and then juice the lemons into the bowl (take care to strain the seeds). Mix until combined.

Next, using a small spoon or piping bag, fill the drained piquillo peppers with about 2 tablespoons of the cheese mixture. Sprinkle with red pepper flakes for garnish. Cover and refrigerate until ready to serve.