内容摘要：had his way, he'd spend the whole day sunbathing, but his mama always prioritizes his safety. When she has to go to work, he has to go inside! This is the definition of responsible pet ownership, but Tennessee couldn't care less.

had his way, he'd spend the whole day sunbathing, but his mama always prioritizes his safety. When she has to go to work, he has to go inside! This is the definition of responsible pet ownership, but Tennessee couldn't care less.

Garth was quite the proud mom witnessing her youngest daughter, Fiona Eve Racinelli, mark a major milestone. She commemorated the day with anof photos of videos.

In the cover slide, the two pose together as Fiona holds up her Notre Dame High School diploma. The actress smiles wide, donning awith a flowy silhouette and cap sleeves, along with white sandals and black oversize sunglasses. She wore rosy makeup and styled her golden lob down in soft waves with a middle part.Meanwhile, Fiona radiated in a

, navy-blue gown, purple lei, and strappy white heels. She glammed up with sun-kissed makeup, complete with bronzy cheeks, pink lipstick, and soap nails. As a final touch, she styled her long blonde strands down in bouncy curls with a middle part.The second slide features a family photo, while the third slide shows Garth and her other two daughters, Luca Bella Facinelli and Lola Ray Facinelli, popping confetti and cheering as Fiona's name is called. Also included in the slideshow is a video of Fiona walking on a track among her peers, the graduate sitting in front of a banner that reads "We are so proud of you," a flick of cupcakes arranged in the shape of an "F," and even more family-filled snaps.

"She did it!! My baby girl graduated high school! 🎓💖 I am so beyond proud of her!! My heart is filled with so much excitement to see her fly! I love you so much @fionaeveee 💕💕💕💕💕💕💕💕💕 She chose herself!!" the

star wrote in the caption.Also on the menu is her clever take on the 1960s dinner party staple rumaki, swapping the usual chicken liver or chestnut for watermelon rind pickles. While it's fine to fuss and make your own, Harris recommends Walnut Creek or Prissy's jarred watermelon rind pickles for their firmness and less-sweet taste than other commercial brands.

Rounding out the preprandial portion of the menu is Ti' Punch, a Guadeloupean cocktail made with white rhum agricole distilled from fresh-pressed sugarcane juice rather than molasses. Harris serves it at room temperature to open up the aromatic, herbal notes, but ice is fine as well to smooth it all out.For the next course, Harris serves a distinctive mixed-green salad of Boston lettuce, mizuna, and arugula, complemented by blueberries, avocado, and red onions. A honey-ginger white balsamic vinegar, herbes de Provence, and sesame oil dressing get an extra depth of flavor from blueberry-honey sea salt, which she prefers from Martha's Vineyard Sea Salt.

Harris' main course at this feast is "leg of lamb seasoned with garlic, herbes de Provence, and lavender and rosemary from my garden and cooked over a bed of roasted new potatoes; fresh string beans from the farmers market that is my summer joy." Now it's yours as well.To finish, Harris cuts through the rigamarole of New Orleans Café Brûlot that's usually prepared tableside and set aflame. She cuts right to the chase and serves the stove-warmed orange liqueur and Cognac, fresh lemon and lime juice, cinnamon, cloves, and hot coffee for a finish to the meal that's potent and perfect.