Like a slow blink, time has just slipped through my fingers. I still can’t believe that it’s the one-year anniversary of my grandmother’s death, that I turned 23 two days ago, that I’m six thousand miles replaced, rerooted, sprouting slowly. It doesn’t consume like it used to, all these changes, but it still feels like a firm punch in the gut sometimes. A soundless reverberation. I’m celebrating in small ways- a reconciliation dinner with Miss Love, another with K, and many beautiful meals with The Bedfellow keep me constantly curious and sociable.
But amidst the stress, there’s been celebration aplenty. I thought I’d keep the verbiage to a rare minimum and share some photos of the birthday pie and macarons I enjoyed- all gluten-free. The macarons were a gift from Miss Love, and the pie was a scheme of my own design, plotted over for months, and finally conceived over a few days in between notes and briefs. It was beautiful- Mi-Del gingersnap and Vermont Creamery maple butter crust, with a filling of Cortland apples, Vermont Creamery vanilla creme fraiche, Nielsen-Massey bourbon vanilla, Korintje cinnamon, Niman Ranch bacon, and Yancey’s maple-bacon cheddar cheese. Absolutely insane.
Modernist apple core sculptures.
The seasonal Laduree was pink peppercorn-flavored- and grey! Easily the strangest pastry I’ve had in a while- pure, undiluted pepper-infused cookie with no sugar to speak of. The sole deviation from a savory route came from the buttercream, offering a creamy, thick texture similar to frosting, but also very spicy.
I baked the pie deep-dish style, in the base of my new Le Creuset.
The inaugural slice, augmented with a scoop of creme fraiche.
More macarons! Salted caramel, vanilla, raspberry, peppercorn, pistachio, and more.
The Bedfellow and I shared this sweet dark chocolate and honeycomb bee bar, a gift from Savannah Bee at the Fancy Food Show, on the first chilly, smoky day of autumn. I hope you enjoyed this miniature birthday tour!