I am so excited when I see the first asparagus coming into the markets in the spring! The sight of those little stalks is a current of freshness that takes hold in my brain and moves me to buy lemons, strawberries, green onions, and practically any other little fresh green thing I see. Today’s small luxury also has the benefit of being simple and quick to make: you can think of it, make it, and eat it in half an hour with almost no effort and almost no clean-up. Don’t we all have days when that hits the mark?
Ah, the elegance of a small, silky pie. Thank you to Archimedes of Syracuse and to Geometry teachers everywhere for sponsoring today’s deliciousness. As you will see all over the cooking world, today, March 14 (3.14) is dedicated to all things pi(e). Similar to the cakes from my Small Cake Series, a small pie can be shared if you wish. But it certainly doesn’t have to be: leftover pie for breakfast is a lovely indulgence.
The other day I needed a small and beautiful treat to say thank you to a friend. Many people I know feel just like I do: we love sweets, but also don’t want a big plate of something amazing just hanging around calling our name every time we pass the kitchen. Enter the Small Plate of Something Amazing. I love these Pink Lemonade Shortbread Cookies because they are quick, beautiful, customizable, and gone in a few bites.