Served homemade ice cream sandwiches for dessert last night.
And when I say homemade, I really mean “home assembled” because I bought the cookies, put a scoop of store-bought ice cream between them and then shoved them in the freezer for an hour or so. It’s the kind of dessert I love (thank you, Elisa, for introducing me).
Dressed the table cheaply and cheerfully.
With sea urchin bud vases I found at The Cross.
But the biggest hit? The caprese salad — the easiest, delicious-est salad in the world. If you want a recipe for the balsamic reduction you can drizzle on it, you can find it here.
