A jolly birthday cake

As we always do during this annual beach vacation, we will today celebrate my mother-in-law's birthday. The real thing isn't until Monday, but here she is surrounded by her sons, daughters-in-law and grandchildren, a rare event. 

Each year, I make her cake. Three years ago, it was strawberry; the next chocolate; and last June, an old-fashioned yellow cake with an amazing chocolate caramel ganache frosting.

In an attempt to keep mixing things up, I this year chose to make a homemade funfetti cake. I'd seen the recipe for and photograph of Molly Yeh's version on Food52 and was drawn to its whimsical nature. Yeh, who writes the blog My Name is Yeh, is an incredible baker whose desserts are always beautiful.

My mother-in-law likes festive things, and this cake is like a party of primary colors blitzed with butter, sugar and eggs. As it calls for imitation vanilla and the fakest sprinkles ever, it's quite possibly the most artificial thing I've ever made. But it is from scratch, so there's that. And I hope my MIL loves it.

funfetti cake

funfetti cake, almost completely frosted; this image put through a filter for effect

Betty Crocker, eat your heart out. 

Grilled pizzas and a glowing sunset

Last night, I made shrimp tacos, avocado creme, jicama slaw and a plum tart for dinner. Tonight, T and my brother-in-law grilled four pizzas for us all: margherita; meat; caponata; and some good blend of meat and veggies. 

They were so good that the kids ate second dinners. 

And just look at that sunset!

Beachy life

I'm alone on a second story balcony, feet propped up on the railing. Though the sun has started to set, it is still vivid out; the blue sky is streaked with salmon, peach and yellowish white brushstrokes. Awnings and tree tops blow gently in the slight breeze. Birds are all around. Some gulls and their avian kin fly by, low across the horizon, while others sing in the background. A crow just glided to a soft stop atop a chimney.

I just cooked dinner for everyone -first for the kids and then the adults- and feel wholly sated now. It was a simple meal but a thoughtful one, prepared with in-season produce and a hot grill. 

tricolor quinoa with grilled veggies and peaches

These sorts of dishes make me feel so happy and good. They aren't fancy or frilly (though those can be fun to prepare and eat too), not difficult or overly time-consuming. They aren't even mine, really. I riffed on recipes I'd eaten before and remembered clearly, or read about and wanted to make. 

grilled peaches with mozzarella, toasted baguette, mint, olive oil and salt

They're healthy and beautiful and full of flavor, and I just can't imagine it gets much better.

The sun is sinking lower, ever so slowly which is delightful. You know those evenings where it drops like a guillotine? All fast and furious, and if you blink, you miss it. Not tonight, not here.

The crow has relocated to the other end of the roof. His tail is still moving up and down, up and down. Is it leverage? Is it a signal? He's not in a rush, and I like that about him.