Last year was a seriously big year for my family. We had not one; not two; but three weddings (including my own). The first of these was my little sister’s, last May. I would not hear of anyone else throwing her bridal shower–I felt very strongly that I needed to throw it myself. My original plan had been to co-host the shower with our cousin-cum-sister Krissy, and to make it a very festive, shamelessly ladylike tea in the charming garden of my mother’s new house. But though the weather was perfectly springy and sunny all week on the day of…
It’s that time of year again–tomorrow is Valentine’s Day, in case you’ve been living under a rock–and if you’re still looking for inspiration about what to make for your sweetheart (or something to make to spoil yourself!), this mini strawberry rustic cake is simple and chock-full of sweet berries. A hint of almond extract brings out the natural sweetness of the berries, which tend to be wonderful this time of year. With billowing stabilized strawberry whipped cream oozing out between the soft, moist layers and no frosting on the sides, it’s not only charming, but that much easier to make than a proper, has-to-be-perfect iced layer cake.
Brussels sprouts have suffered from an undeserved bad reputation for what seems like an entire generation, but, refreshingly, in the last few years they’ve enjoyed a real resurgence as self-avowed sprouts haters have grown to appreciate the subtly spicy, woodsy flavor of these adorable cabbage-like vegetables. Excellent roasted but just as good raw, shaving sprouts into a fresh chopped slaw like this one was new to me, but I’ve become pretty obsessed with the mix of flavors and textures in this light and incredibly healthy yet completely satisfying salad.