At Casellula last night, Dad and I tried - and loved - this appetizer, but we both thought that it actually worked better as an unusual, mild dessert. We set it aside, ate through our cheese and charcuterie, and finished off the meal with the sweet, honey-and-lemon soaked ricotta.
This La Petit Voliere "shade pendant" (lampshade) is just too beautiful. Unfortunately, it's also just too expensive ($595 on Conranusa.com), but it's pretty simple to DIY...
Homemade pickles are obviously freaking delicious, and are (perhaps less obviously) super, super simple to make. There are tons of different ways to make 'em, but most involve canning equipment that I don't own, so I stick to making "Refrigerator Pickles", which require nothing more complicated that a pot, a knife, and some Mason jars.
Just combine all ingredients in an ice-filled glass (or mason jar) and stir!
When I worked at Upstairs at the Pudding, I folded hundreds, if not thousands, of napkins into the pyramid shape you see below. And now I'm here to impart all that valuable knowledge to you. Psyched?! Thought so.
