August 27, 2011September 4, 2011 by betsy

Vegan Crostini Topped with White Beans, Spicy Chorizo, Fresh Figs, Green Olives, and Marconi Almonds

Yield: approximately 12 crostini or 4 servings (you may have slightly more bean and chorizo topping than you need)

I love figs any way I can get them, which is dried most of the year. But come late August in our area, we are treated to a brief and fleeting flourish of the fabulous fresh fig.

Though there is nothing wrong with enjoying them straight out of the bag, I like to make them last by using them to top salads, tarts and, here, a hardy, yet summery, crostini. This preparation was partially inspired by a non-vegan dish that our friend Sharon Tanner brought to our annual “Happy Birthday Julia Child’s” potluck dinner party. The sauce for her dish featured prunes and green olives. It was but a short mental leap from there to my slightly Spanish summer stack.

Grilled rustic bread serves as the crostini. A simple and flavorful mashed white bean mixture forms the first layer which is topped with a spicy vegan chorizo, orange bell pepper, and spinach mixture followed by chopped green olives and deliciously different Spanish Marconi almonds. When figs are not in season, you could stop right there and be perfectly happy. However, when they are, crown this layered Mediterranean mini-feast with half of a plump fig and the herb of your choice and you will have created a still life on a (blooming) platter. See the photo at bottom for the special ingredient in my still life.

12 pieces rustic bread, sliced on the diagonal about 1/3 to 1/2-inch thick and grilled (about 3 to 3 1/2 inches in length is a nice size)

6 to 8 tablespoons olive oil, divided

1 medium yellow onion, cut into 1/4-inch dice

Sea salt to taste

3 large cloves garlic, minced

2-15 ounce cans white beans, rinsed and drained

Freshly ground black pepper

Approximately 1/4 cup coarsely chopped fresh parsley

1 orange bell pepper, stemmed, cored and seeded, cut into 1/4-inch dice (red or yellow bell pepper would be just as lovely)

12 ounces vegan chorizo, casing removed and crumbled (I use Trader Joe’s brand)

2 cups lightly packed fresh baby spinach, finely chopped (I pulse it about 10 times in a food processor)

approximately 1/4 cup coarsely chopped pitted green olives

approximately 1/4 cup coarsely chopped Marconi almonds (feel free to substitute another roasted and lightly salted type of almond, but these have an extra-special flavor and crunch, especially if the skins are left on)

In season: 6 fresh figs, stemmed and sliced in half vertically

Garnish: 12 leaves of your favorite compatible herb (I used a pineapple sage in the photograph)

In a large cast iron skillet over medium-high, heat 1 tablespoon of the olive oil to shimmering. Add the onion and a pinch of salt and saute, stirring frequently, for 3 minutes or until softened. Add garlic and saute another 30 seconds to a minute or until also softened. Stir in beans and heat through. Season with salt and pepper and mash the mixture coarsely with a potato masher. Stir in 4 to 6 tablespoons of olive oil, just until the beans take on a pleasant creaminess, followed by the parsley. Scrape into a bowl and set aside.

Wipe out the skillet and heat the remaining tablespoon of olive oil to shimmering over medium high heat. Add the bell pepper and saute about 3 minutes, stirring frequently, until softened. Add the chorizo and saute, stirring, until heated through. Stir in the spinach and cook, stirring continuously, for another minute. Remove from the heat.

To serve, top each crostini with about 1/12th of the bean mixture, followed by about 1/12th of the chorizo mixture, 1 teaspoon of chopped olives and 1 teaspoon of the chopped almonds, nestling a fig half on top and garnishing as desired. Serve immediately. Note: if 1/12th of the bean and chorizo mixtures seems like too much of a good thing, use whatever amount seems appropriate. Store any leftover mixtures in airtight containers in the refrigerator.

OLYMPUS DIGITAL CAMERA — Still Life with Crostini and Minnie

August 27, 2011August 27, 2011 by betsy

Vegan Lentil Salad with Fresh Figs, Blue “Cheese” Dressing, and Smoked Almonds

Yield: 4 servings

With a bag of fresh figs recently plucked from a friend’s tree, I have been in a frenzy of fig-inspired recipe creation before these fleshy and succulent wonders of summer are all gone. In our climate, they are still available, as I saw some at the farm market just today. Plus, my friend’s tree was laded with green ones, not yet ripe for the pickin’.

This is one of a couple of recipes that is inspired by one of my all time favorite appetizers, which I will also post: a fresh fig stuffed with vegan cheese and a smoked almond. It simply doesn’t get any better.

For some flavorful protein and color contrast, I decided to layer the other ingredients over a bed of simply prepared lentils. I like to buy them already steamed from Trader Joe’s. They are inexpensive and beautifully textured. You can find them in the produce section in one-pound packages.

Once fig season has faded, enjoy this salad topped with something like cooked or raw apple wedges or even cooked sweet potato cubes. Both would be delcious with the blue “cheese” dressing and smoked almonds.

1 pound of steamed or otherwise cooked lentils, drained if necessary (the should be firm, not soft or mushy)

1 medium red onion, cut into 1/4-inch dice

2 tablespoons balsamic vinegar

sea salt and freshly ground pepper to taste

6 to 8 fresh figs, stemmed and sliced in half vertically

1/4 cup or more vegan Creamy Blue “Cheez” Dressing (recipe follows)

1/4 cup coarsely chopped smoked almonds

Optional garnish: fresh parsley sprigs

In a medium bowl, toss together the lentils with the onion, balsamic vinegar, and salt and pepper to taste. Divide the mixture evenly among 4 salad plates. Top each with 3 or 4 fig halves, flesh side up. Then drizzle each with a tablespoon or so of the dressing and sprinkle with a tablespoon of the almonds. Serve immediately. Salads may be prepared in advance without the dressing and almonds, covered, and stored in the refrigerator. Dress and garnish them just before serving. The dressing is easiest to drizzle if allowed to come to room temperature or heated for a few seconds in the microwave.

Creamy Blue “Cheez” Dressing

½ cup sesame tahini
½ cup extra virgin olive oil
1 ¼ teaspoons salt
1 teaspoon crushed garlic or garlic powder
1 teaspoon light miso
¼ teaspoon pepper (I use white to prevent black flecks)
¼ cup lemon juice
¼ cup white vinegar
1 tablespoon dried parsley flakes or 3 tablespoons fresh minced parsley

In a medium bowl or food processor, beat together first 6 ingredients until creamy and smooth. Vigorously beat in lemon juice and vinegar until well combined. Stir in parsley or add a very small rinsed and drained bunch to the food processor and pulse a few times to mince and distribute. Keeps 10-14 days in an airtight container in the refrigerator. Stir well before serving.

Dressing Source: slightly adapted from The Ultimate Uncheese Cookbook by Jo Stepaniak (the only changes I made were to omit all of the water, as it made the dressing far too thin, and add more parsley).

August 27, 2011August 27, 2011 by betsy

Vegan Brie, Homemade Chutney, and Fresh Fig Tart

Yield: 1 8-inch savory tart

In my opinion, having a friend with a fig tree is almost better than having your own because the birds make such a mess of them.

So, when one of the barristas at my local Starbucks recently invited me over to pick figs from her abundant tree, I jumped at the chance. I had never seen anything like it! The tree–which had been split by lighting to or three decades ago and had formed two enormous trees–dwarfed her suburban back yard. So, I battled all manner of flying thing for my fair share.

Though I wasn’t greedy, I nevertheless bagged more than I could eat, so when I needed to stop over at a friend’s last Sunday afternoon to consult with him about a fun project (that you will be reading about here in a few weeks; I don’t want to do anything to jinx the outcome!), I decided to make a little fig treat for him and his fiance. And I wanted to make something sweetly savory. Remembering that I had some leftover chutney-topped vegan brie in the fridge (the brie is from a recipe on p. 30 of my new Blooming Platter cookbook), and that one of my favorite all-time appetizers is fresh figs stuffed with vegan brie and a smoked almond, I decided to make a tart that combined all those flavors.

I started with my never-fail press-in crust as the base. Then I gently swirled the brie and chutney together before smoothing it evenly over the crust. Next came concentric circles of gorgeous red figs halves with whole smoked almonds nestled upright between them and a very light drizzle of balsamic vinegar.

I think you’ll agree that the result is quite stunning. Apparently it was also a taste sensation because I received an email message with the subject header “Holy Tart!” and a text message saying, “D***! It’s good!” See what you think before the last of this summer’s figs disappear from market shelves…or your friends’ trees.

1 1/4 cups vegan brie (recipe follows–make the day before or very early in the day you plan to serve it)

1 baked Press-in Pie Crust, cooled to room temperature

3/4 cup homemade or purchased chutney (if you’d like to make a fresh one–the best!–just search “chutney” on my blog and you will find several outstanding ones to choose from; in fact, for this recipe, I used a combination of two in contrasting colors)

Approximately 20 fresh figs, stemmed and sliced in half vertically

Approximately 20 whole smoked almonds

Optional: a drizzle of about 2 tablespoons of balsamic vinegar or balsamic reduction

In a medium bowl, swirl together brie and chutney, stopping before they are completely combined. Spread evenly over the bottom of the cooled tart crust. Arrange the figs, flesh side up, in an attractive pattern over the surface of the cheese and chutney mixture, and then tuck whole almonds, standing upright, between the figs. Serve immediately with a very light drizzle of balsamic/balsamic reduction. Or store, covered, in the refrigerator until about 30 minutes before serving time, waiting until you serve the tart to drizzle it with the balsamic.

Vegan Brie (you will need about half of this recipe, but you’ll enjoy having the leftovers around)

14 ounces extra-firm tofu, pressed, drained and blotted dry

3/4 cup roasted cashews

6 tablespoons nutritional yeast

1 tablespoon miso

3 tablespoons beer or non-alcoholic beer

1 tablespoon fresh lemon juice

2 teaspoons onion powder

1/2 teaspoon sea salt

1/4 teaspoon garlic powder

1/8 teaspoon ground coriander

Combine the tofu, cashews, nutritional yeast, miso, beer, lemon juice, onion powder, salt, garlic powder, and coriander in a food processor. Process until smooth, scraping down the sides of bowl as necessary. Line two soup bowls, approximately 5 inches in diameter, with plastic wrap and scrape half of the mixture into each one. Smooth the tops, fold the edges of the plastic wrap down to cover the surface. Top with a smaller bowl or plate and place a heavy can on top to weight it down. Refrigerate for 4 or more hours.

Press-In Pie Crust

1 1/2 cups white whole wheat, unbleached all-purpose, or whole wheat flour (or a combination)
1 teaspoon salt
2 teaspoons sugar
1/2 cup canola oil
2 tablespoons unsweetened or plain soymilk

Place dry ingredients in a medium bowl. Pour the oil and milk over the dry ingredients and work around with a fork and/or fingers until all of the liquid is absorbed. Press the crust firmly into the bottom and sides of an 8 to 9-inch tart pan. The bottom and side of a glass work nicely for this task. Bake crust for 10-12 minutes or until firm and slightly golden. Allow to cool completely on a wire rack.

Source: http://www.steptalk.org/

August 26, 2011August 27, 2011 by betsy

A Flood of Storm Preparedness Tips and Recipes in Vegan Unplugged

I hope this recommendation isn’t too late for those of you who, like us in Southeastern, VA, are staring down Hurricane Irene. However, this book is good to have on hand year-round for all kinds of disasters.

Vegan Unplugged is a manual/cookbook, written by Jon Robertson, with recipes by his wife, well-known vegan cookbook author, Robin. It is an indispensable resource for folks who want to eat well when the lights go out!

There are loads of indispensable general tips in addition to meat- and dairy-free gourmet “pantry cuisine” recipes based on the ingenious “Five Day Meal Box” complete with a shopping list and a photo of how to pack it all in.

With this handy, helpful and very readable guide, you can treat yourself to upscale dining when the power lines are down!

Be safe!

August 25, 2011August 25, 2011 by betsy

My Friends and I Ate Like (Vegan) Field Hands at Founding Farmers in D.C.

What’s better than introducing two of your nearest and dearest?

Nothing, unless it’s introducing them over a fabulous lunch at the hip and eco-sensitive restaurant, Founding Farmers!

In the middle of July, Allison Price, a close friend from my time in Nashville some 20+ years ago, spent a week here in VA Beach. In the middle of the week, she and I headed to D.C. for an overnighter.

Our visit included lunch with Sonya Harmon, another close friend from some 10+ years ago when we worked together at the Contemporary Art Center of VA, followed by the Hirshhorn Museum and Sculpture Garden and the National Gallery of Art Sculpture Garden.

Sonya now lives in the D.C. area and generously took the afternoon off from work so that she could join Allison and I for lunch and a little museum-going. Both of these gifted gals coincidentally now work as editors and feel they’ve known each other for a long time. Our lunch destination was Sonya’s spot-on recommendation. Another coincidence: Joe and I and another couple with whom we spent New Year’s Eve in D.C. had tried to get into Founding Fathers for brunch on New Year’s Day, but it was too crowded.

I am patting myself on the back for trying it again, as I enjoyed one of the most satisfying restaurant meals in recent memory. Granted, the company was tops, which added to the experience immeasurably, but the restaurant was beautiful and comfortable in an eco-chic way, the service friendly and professional, and the food outstanding. I splurged on the vegan “Fish” and Chips from their vegan menu and, for the record, I did NOT eat all of the chips and fries!

But I devoured the fried tofu “fish” and wasn’t hungry again until 9 p.m., and then only because our hotel, Hotel Palomar (fabulous!) at 2121 P Street, NW, was next door to a magnificent Moroccan Restaurant called Marrakesh Palace where we dined on soup, chickpeas, and homemade bread spread with this nearly indescribable “pesto” of tomatoes, onions, garlic, celery, carrots, olives and olive oil.

The next morning, Allison and I drove to Baltimore with one destination in mind: the American Visionary Museum. It came highly recommended by Trish and Ken Pfeifer, local collectors of “outsider art” among other genres who make an annual sojourn to the museum, and we weren’t disappointed. In fact, we were thrilled. It was such a refreshing change of pace from the rarefied atmosphere of the “Fragments of Time and Space” temporary exhibition at the Hirshhorn and their too often BS-ridden text panels. A couple of pieces in the exhibition were noteworthy. But too much of it fell in the “Emperor Has No Clothes” category.

Don’t get me wrong: I love contemporary art, worked as a contemporary art museum education director for 11 years, and frequently incorporate it into my studio art classes. But precisely because I find so much of it so deeply meaningful, I cannot abide pseudo-intellectual/academic art or writing about it. Sorry folks: too often the emperor has doffed his drawers!

The American Visionary Museum proved to be a peak artistic and cultural experience, worth enduring the stop-and-go traffic during our 6-hour ride home (which should have taken about 4 1/2). Al and I talked until we were hoarse. In fact, that morning, our eyes and mouths had snapped open simultaneously and we didn’t close them for a good 15 hours!

August 25, 2011August 25, 2011 by betsy

Vegan Fresh Blueberry and Golden Grape Tomato Chutney

When the Condiment Queens recently requested chutney, I hopped to!

My dear friend, Ann, who, thankfully, just had successful open-heart surgery, and her daughter, Dearsley, who is serving as her primary hospital advocate, are self-proclaimed “Condiment Queens.” Though these gals are very self-sufficient, when asked if there was anything I could bring them, they both requested something low-salt and high-flavor to perk up the perfectly competent and imperfectly bland institutional food. I was immediately at their service.

I’m not much of a nurse–I once let my husband sleep through an important timed dose of medication following some orthopedic surgery–but I am only too happy to heed the culinary call. A trip to one of our local farm markets produced gorgeous and succulent blueberries and golden grape tomatoes. Since virtually any produce that grows in the same season is compatible in terms of taste, I knew they would marry harmoniously in this beautiful, flavorful and low-salt chutney. Vinegars, herbs and spices more than compensate for the tiny amount of salt.

If you hurry, at least where we live in southeastern Virgina, this seasonal produce is still yours for the pickin’.

1 tablespoon olive oil

1 medium-small onion

Pinch of sea salt

2 large cloves garlic, minced

2 cups fresh golden grape tomatoes

2 cups fresh blueberries

1 Anaheim chili pepper, very finely diced

1/2 cup balsamic vinegar

1/4 cup natural sugar

1/4 cup maple syrup

1/2 teaspoon allspice

1/2 teaspoon dried mustard

1/2 teaspoon dried tarragon (or about 1 1/2 teaspoons minced fresh)

1/2 teaspoon turmeric

Freshly ground black pepper

1/4 cup loosely packed fresh basil chiffonade (stack a few leaves at a time, roll tightly, and slice very thinly into very thin ribbons)

2 teaspoons fresh lemon juice

In a large cast iron skillet over medium-high, heat the olive oil to shimmering. Add the onion and a pinch of salt and saute, stirring frequently, for about 3 minutes or until the onion is softened. Add the garlic and saute, stirring for about 30 seconds. Add the tomatoes and cook, stirring frequently, for about 3-5 minutes or until softened. Add the blueberries and Anaheim pepper, and do the same. Stir in all of the remaining ingredients except the basil and the lemon juice and simmer, stirring occasionally and lowering heat if necessary to prevent sticking, for about 25 minutes or until thick and pulpy. Cooking times will vary depending on the juiciness of the fruit. Mash any whole recalcitrant tomatoes with the back of your wooden spoon until they pop. Stir in the basil and lemon juice and cook, stirring, for one more minute. Remove the pan from the heat and cool the mixture to room temperature before serving. Or, store it in an airtight container in the refrigerator. For the best flavor, return the chutney to room temperature before serving. It is delicious served over vegan brie or other cheeses as a crostini topping, or served with your favorite vegan protein liked tempeh.

For 150+ additional seasonal recipes not on this website, I invite you to explore The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes.

August 25, 2011August 25, 2011 by betsy

Vegan Fresh Fig-Green Tomato Chutney

What does an English lass request when faced with hospital food? Chutney!

And so my good ex-pat friend’s request fed into my natural desire to exploit the freshest seasonal ingredients sans all but a pinch of salt–she’s a heart patient–playing up their natural flavors instead with vinegars, herbs and spices.

At the farm market, I bought what looked the most succulent and beautiful–fresh figs, green tomatoes, golden grape tomatoes, and blueberries–only deciding how to pair them up once I got home. But here’s a little tip: what grows together in a given season typically tastes quite delicious together, so I couldn’t have gone wrong, and neither can you!

For this chutney, I married the fresh figs with the green tomatoes. So, quickly, before this season’s crop is all gone, whip up a batch of this unforgettable chutney for a last blast of summer freshness.

1 tablespoon olive oil

1 medium-small onion

Pinch of sea salt

2 large cloves garlic, minced

2 medium green tomatoes, cored, and cut into 1/4-inch dice

3 cups fresh fig halves (mine were very small, like a grape tomato; if yours are larger, quarter)

1/2 cup apple cider vinegar

1/4 cup natural sugar

1/4 cup agave nectar

1/2 teaspoon chipotle chili powder (substitute ancho if chipotle is too hot for your taste)

1/2 teaspoon dried oregano (or about 1 1/2 teaspoons fresh minced)

1/2 teaspoon smoked paprika

1/2 teaspoon turmeric

Freshly ground black pepper

1/4 cup loosely packed pineapple sage or sage, preferably Mexican, chiffonade (stack leaves, roll tightly, and slice very thinly into very thin ribbons)

2 teaspoons fresh lemon juice

In a large cast iron skillet over medium-high, heat the olive oil to shimmering. Add the onion and a pinch of salt and saute, stirring frequently, for about 3 minutes or until the onion is softened. Add the garlic and saute, stirring for about 30 seconds. Add the tomato and cook, stirring frequently, for about 3-5 minutes or until softened. Add the figs, and do the same. Stir in all of remaining ingredients except the sage and the lemon juice and simmer, stirring occasionally and lowering heat if necessary, to prevent sticking, for about 25 minutes or until the mixture is thick and pulpy. Cooking times will vary depending on the juiciness of the fruit. Stir in the sage and lemon juice and cook, stirring, for one more minute. Remove the pan from heat and cool the mixture to room temperature before serving. Or, store it in an airtight container in the refrigerator. For the best flavor, return the chutney to room temperature before serving. It is delicious served over vegan brie or other cheeses as a crostini, or served with your favorite vegan protein liked tempeh.

For 150+ additional seasonal recipes not on this website, I invite you to explore The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes.

August 21, 2011August 21, 2011 by betsy

Vegan Roasted Corn with Spicy Romesco Sauce

Yield: 4 servings as a side dish

So far, I’ve found nothing that isn’t enhanced by my new summer rave: Romesco Sauce!

Though I’ve cooked for as long as I can remember, Romesco Sauce never appealed…something about breadcrumbs in a sauce. Boy, had I been missing out! But all that changed in July when we enjoyed the last of several of my birthday dinners this year–I like to stretch it out–at the amazing Ubuntu in California’s Napa Valley. This veg restaurant deserves its Michelin stars in 2010 and 2011 and then some!

Their bar snack of chick peas enrobed in a delectable Romesco Sauce created a near obsession. Because the sauce recipe I created made a “gracious plenty,” as they say down South, I found several ways to enjoy it. If golden grape tomatoes are still coming in in your area, be sure to try both my Vegan Golden Grape Tomato Tart with Spinach Pesto and Spicy Romesco Sauce and my Vegan Spicy Chickpeas Romesco a la Ubuntu featuring this delectable sauce. And, definitely, before the last of the summer corn is gone, try this recipe which is less a recipe and more of a “procedure” with plenty of flexibility.

4 ears of fresh corn, husks and silk removed (save 4 thin strips of the husks if you like to tie around the “stem” end of the corn as a decorative touch)

1 generous tablespoon of olive oil

5 tablespoons nutritional yeast, divided (optional but recommended)

pinch sea salt

approximately 1/2 cup Romesco Sauce (click on link for recipe)

optional: 4 Romaine lettuce leaves

Preheat oven to 450 degrees. Pour olive oil into roasting pan and then roll each ear of corn in the oil, leaving them in the pan. Sprinkle the corn with approximately 2 tablespoon of nutritional yeast, total, and a pinch of salt, turning to coat.

Roast for 20-25 minutes, turning after about 10 minutes, until desired color is achieved; just avoid drying it out. Remove the corn from the oven and, when cool enough to handle, spread each cob with approximately 2 tablespoons of Romesco Sauce and sprinkle with a couple of teaspoons of nutritional yeast. Serve on a lettuce-lined plate if desired. And for a special touch, tie a strip of the reserved husk in a knot or bow around the “stem” end of the cob.

For 150+ additional seasonal recipes not on this website, I invite you to explore The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes.

August 20, 2011 by betsy

Barnes & Noble “Blooming Platter” Book-Signing an SRO/Sell-Out!

Thanks from the bottom of my bloomin’ heart to all who made last Tuesday’s Barnes & Noble Blooming Platter book-signing a standing room only/sell-out!

Marian Atterberry, who handles community relations for Barnes & Noble, VA Beach, was warmly cautious when I approached her initially, but quickly became wholeheartedly enthusiastic, going above and beyond to help insure a successful event.

The local media, who had been beyond generous with coverage when The Blooming Platter Cookbook was launched in May with the “Incredible Edibles” art exhibition and book-signing at Mayer Fine Art in Norfolk, could hardly offer a repeat performance. But they graciously included large photos with their calendar listings which were widely seen and commented on, driving interest ed folks to our event.

This “author event” was billed as a “book-signing and discussion,” but we weren’t sure if there would be enough people for the discussion, figuring that I could just enjoy chatting with people individually as I signed their books. But, before 6, a signing line began forming and I signed steadly for I don’t even know how long, but when I finally looked up, much to my delighted surprise, every seat was filled and kind folks were standing around the edges!

After a very brief introduction, I invited questions from our guests and so began a lively discussion among total strangers, friends, neighbors, colleagues and former colleagues and former students, some with their mothers. I was so gratified to be surrounded by such a cross-section of wonderful folks from our community.

Marian had asked me to bring some vegan products which was a great suggestion, as people who were unfamiliar with them were really glad to see some of the packaging, so they’d recognize it in a store, and learn that most of it came from Kroger! The aroma of nutritional yeast delighted the uninitiated, others were glad to learn of markets that was new to them like the Organic Depot, and still others about Norfolk’s new vegan restaurants: Path and Quenna’s Raw & Vegan. One was in search of fresh fava beans and another in search of information on the vegan diet for hard-core “strong man” fitness enthusiasts, and I ipromised to try to find them the info they sought. It was such a diverse group of interesting and interested people!

Because of health department regulations, we unfortuantely couldn’t offer edible samples to those in attendance, but I did gift Marian and her staff with Peaches-and-Cream Cupcakes with Peach Butter Whip Frosting afterwards. She said they were the best dessert she’d had in a very long time!

Thanks again to all~may your platters bloom in profusion!