Welcome to summer!!! I could not be happier to say those three words. Truly.
So many new developments this week. The garden is in (!!!!) and we’ve added a new sour cherry tree to the family (these are the only kinds of babies I can handle anymore). Louisa is done with the first grade (still getting used to that one), and Hiro has lived up to his end of the deal and quit diapers forever.
We’re having a fancy dinner party on Saturday so I’m going to keep this one short and sweet. I haven’t cleaned a speck of the house yet and I don’t think I need to go into great detail about the condition of my bathroom, but let’s just say you’d be amazed at the damage a potty-training three-year-old can do.
But here is the menu if you’re interested:
- Sautéed Trio of Peas and Asparagus with Tarragon
- Roasted Side of Salmon (something similar to this)
- Saffron Rice
- Baby Kale, Avocado, and Pear with Grapefruit-Cilantro Vinaigrette
- Honey Cake with Berries and Whipped Cream
A word about these pink grapefruit bars. Think of them like key lime pie meets a lemon bar meets pink grapefruit juice. They are a tad sweeter than your average citrus dessert thanks to the grapefruit juice but that same juice adds a touch of bitterness that makes them irresistible.
The lavender whipped cream is just showing off so if you can’t find edible lavender buds than your standard Chantilly will certainly due. Also, I used Gamesa María cookies as the base because they have a biscuit quality that lends itself so beautifully to this dessert but graham crackers would also be delicious.