FUN FACT: Pavlova is the national dessert of Aotearoa-New Zealand, circa 1920s? made in honour of the visiting Russian ballerina Anna Pavlova. Because the earth is round, we are currently in the middle of winter here and these fruity images and hot days of summer stories are A DELIGHT *blows into hands to stay warm*
"Look at me serving everyone an ombre dinner like a bad bitch." This delighted me. I'm so thrilled I got to squeeze you while you were in CA and I cannot wait until our paths cross again, you are pure joy and delight. Also, I'm about to go eat the shit out of some blueberries after reading this! Sending you so much love.
Thank you for the Cali fruit shout out! I’m from a tiny town in the foothills northeast of very ag-centric Central Valley, and the farmers & farm laborers work so hard to grow the most luscious stuff. I’m so so glad you loved it! 😍
So my New Zealand Kiwi aunt has been making pavlova for every family occasion since I can remember. Its always this magical mystical delicious treat. It is occurring to me right NOW, that I too could look up directions and make my OWN.
OMG, Catherine, this post made me so happy! I have been thinking of you a ton, reading Sandwich and loving it so very much. It was the perfect book to take on our big splurge anniversary Alaskan cruise with the girls. I'll post that pick soon.
We made this last night with lemon curd purchased at Trader Joes instead of the passion fruit step. It was a big hit for everyone, delicious. Thank you!
Letting Swift River Go! Wow, you really brought me back to childhood with that one. Also, your caption about your bougie ombre plate made me LOL very hard.
You know you can make meringue with chickpea water, right?! I thought this was going to be a sneaky chickpea recipe.
WHAT?!
https://minimalistbaker.com/a-guide-to-aquafaba/
FUN FACT: Pavlova is the national dessert of Aotearoa-New Zealand, circa 1920s? made in honour of the visiting Russian ballerina Anna Pavlova. Because the earth is round, we are currently in the middle of winter here and these fruity images and hot days of summer stories are A DELIGHT *blows into hands to stay warm*
"Look at me serving everyone an ombre dinner like a bad bitch." This delighted me. I'm so thrilled I got to squeeze you while you were in CA and I cannot wait until our paths cross again, you are pure joy and delight. Also, I'm about to go eat the shit out of some blueberries after reading this! Sending you so much love.
Thank you for the Cali fruit shout out! I’m from a tiny town in the foothills northeast of very ag-centric Central Valley, and the farmers & farm laborers work so hard to grow the most luscious stuff. I’m so so glad you loved it! 😍
I READ YOUR BOOK AND I WANT TO YELL AT ALL MY FRIENDS TO DROP EVERYTHING AND READ IT TOOOOOOOO
#FruitGirlSummer maybe?
Tartine is crazy. Long long lines and still everything there is worth it.
So my New Zealand Kiwi aunt has been making pavlova for every family occasion since I can remember. Its always this magical mystical delicious treat. It is occurring to me right NOW, that I too could look up directions and make my OWN.
Loved these photos and your writing, as always.
One of my summer highlights was getting to meet you IRL during your west coast tour!
Pavlova is magic ✨
OMG, Catherine, this post made me so happy! I have been thinking of you a ton, reading Sandwich and loving it so very much. It was the perfect book to take on our big splurge anniversary Alaskan cruise with the girls. I'll post that pick soon.
We made this last night with lemon curd purchased at Trader Joes instead of the passion fruit step. It was a big hit for everyone, delicious. Thank you!
I don't really like fruit (crazy I know) but I'm off of eat a pound of strawberries now. You really are an inlfuencer!
I will never make this (too much cream, and also, LAZY). But I loved reading about it and seeing your pics. ;)
“Having fruit in my house still makes me feel like the 1%”. Lol. Your writing is my weekly therapy. Thank you thank you thank you.
You can make the whipped cream in advance also, if you add sour cream! A very helpful hack via Smitten Kitchen.
Ignore the first paragraph and read her 2019 update just below that: https://smittenkitchen.com/2009/08/how-to-stabilize-whipped-cream/
Also had a real lol at “it was 1 centimetre wide and cost $1000”. Loved Tartine when we went years ago but had the same experience 😂💕
Letting Swift River Go! Wow, you really brought me back to childhood with that one. Also, your caption about your bougie ombre plate made me LOL very hard.