Thank you ALL for your well-wishes and congratulations – they meant so much to me. Whether you’re a long time reader, or just someone who dropped by and left a note, it made me feel that on the 23rd of May, the happiness I felt spread out beyond the sun-dappled garden where I stood with Mike to encompass everywhere happy thoughts were being sent our way.
In an impeccable stroke of timing, just as I was going to publish this post, I found that our photographer had put up a gallery of images from our wedding.
Please click here to see Ricky’s wonderful work in capturing our day!
There aren’t photos yet of the reception, or the cake – I’ll be sure to post as soon as I get them!
Oh, and I thought I’d also share this photo taken by the wonderful Lisa, who’s a pretty darn good photographer herself:
Photo courtesy of lisa-is-bossy
Moments after being married. Did I cry? Yes – a little:) I teased my husband(!!) after the ceremony that although I consider him the more sensitive of the two of us, he was rock-steady during the entire thing. Well, I mean rock-steady while beaming the whole time.
The Bay Area had been plagued with chilly weather and – more forebodingly – showers, the entire week before. But as you can see, we got married under a shining, sunlit sky. I like to think that everyone’s good wishes chased all the rainclouds away for that one afternoon (the rain came back with a vengeance later that week!)
So after a few days relaxing down in Big Sur, I’m back to work with a new band on my hand. We will be travelling to Hong Kong at the end of the year for a second reception, as most of my relatives live there and were unable to make it to the states for the wedding. We’ll likely do our honeymoon at that point – and I’ll be wearing my dress again (I’m sure every woman understands the need to get as much mileage out of the dress as possible).
I’m working my way back into the blogging groove (I have missed my oven!) so I hope you stick around in the next few months to see what I bake up! One of the first things that tweaked my apron strings was a combination of some creme brulee dishes we received as a present and the strawberries that are in full flush right now. It’s almost impossible for me to walk by a display of strawberries at the store; when their wafting, sweet scent entangles me in thoughts of kisses under a just-flowering tree, or a stolen bite of extravagantly flaky pie, or simply pure, unfettered happiness. It’s not difficult for me to be in a happy mood right now, but strawberries never do anything but improve one’s day immensely.
This is based on a Donna Hay recipe for strawberry tarte tatin: ripe strawberry halves arranged in dishes and drizzled with vanilla bean-infused caramel, then topped with a thick layer of puff pastry, pot pie-style, and tucked into the oven to puff up into a buttery, sweet delight.
A note: the recipe indicates to roll the puff pastry to 3/16″, which may seem thick, but I discovered if you roll the dough too thin, it will drape lumpily over the berries instead of lying flat. Don’t be afraid to bake until the puff pastry gets nice and golden so it will be flaky as possible!
Strawberry Tarte Tatins
adapted from Donna Hay
2 tablespoons unsalted butter
¼ cup sugar
1 ½ tablespoons water
1 vanilla bean, split and seeds scraped
500g (1 lb) strawberries, hulled and sliced in half
300g puff pastry (you can use the blitz puff recipe here)
Preheat oven to 390 degrees F.
Combine butter, sugar, water and vanilla bean in a small saucepan over medium heat and stir until the sugar has dissolved.
Bring mixture to a boil and cook for 5 minutes until caramel is golden brown – don’t let it get too dark or burn.
Remove from the heat and discard the vanilla bean.
Lightly grease four 10cm round pie dishes with butter.
Arrange the strawberries in the dishes and pour caramel over them.
Place the pastry on a lightly floured surface and roll out to 5mm thick. Cut four 11cm rounds from the pastry and place on top of the strawberries.
Place the dishes on a baking sheet and bake the tarts for 25-30 minutes or until the pastry is puffed and golden. Turn the tarts out onto plates and let cool slightly before serving.