The Jewish New Year of Rosh Hashana starts tonight! We are gearing up to host a big dinner tomorrow night and since it’s traditional to eat apples and honey to sweeten the new year, I am making this honey cake for the first time. It’s a dessert my relatives make every year and I was so happy to get the recipe. This Majestic and Moist Honey Cake by Marcy Goldman is truly majestic and VERY moist, and I recommend it highly.
Shana Tova! (Happy New Year!)
xx
Erin
Two years ago today, Jonathan and I got married on a ranch in Sonoma County near where I grew up. I made the invitations and we got married under a chuppah painted by our friend Gabe. After the ceremony I made a surprise exit via zipline! We had an outdoor sunset dinner overlooking vineyards prepared by the amazing non-profit Worth Our Weight . We decorated the tables with fresh flowers and produce from friends’ gardens. Later there was dancing in a barn and we sliced into the enormous rice krispy treat wedding cake that my brother made. Jonathan’s uncle gave us a priceless gift by photographing the whole occasion. What a fun 2 years it’s been- happy anniversary, mi amor! xx
We had a little end-of-summer Labor Day weekend BBQ at the house last night. We made a few salads and Jonathan grilled up some mean burgers! In addition to kebabs, he also BBQed some spicy marinated chicken wings that went quickly (inspired by Bittman’s Buffalo recipe in the Times Magazine today). I have a couple more recipes from the BBQ that I’ll share soon! After dinner we projected Coming to America in the back yard (Eddie Murphy is the best!).
Hope everyone is enjoying the holiday weekend…I am gearing up for the Jewish New Year that is later this week. Is anyone else planning their Rosh Hashana menu? I’ll share mine soon :)
xx!
Erin
While on the east coast for a wedding last week, Jonathan and I snuck away for a couple nights to his family’s house in Vermont, which is absolutely gorgeous this time of year. Blueberry picking is big there in August, and we found a stunning place to gather some: Merck Forest. I love freezing blueberries and using them instead of ice in drinks at cocktail hour. Cheers!
Continuing in the effort to make filling summer salads for lunch, yesterday I came up with this combo: 2 hard boiled eggs topped with pear tomatoes and cucumber (from a friends garden!), plus half an avocado (cubed) and a handful of chopped fresh basil. I tossed the whole thing with olive oil and a bit of truffle salt (obsessed with that stuff!).
Happy weekend!
x Erin
