Hello there! It’s been a very busy last few months. Where should I start? I guess I can begin by saying that I am joining a new ad agency family in two weeks. I am leaving my beloved Casanova Pendrill family and heading over to Deutsch LA. I am feeling extremely excited and morose at the same time. Thrilled to be starting a new chapter in my advertising career but also a bit sullen over the fact that I say goodbye to my wonderful colleagues (who are also my very good friends) at my current gig. It’s a weekday kind of goodbye because even though I will no longer see their beautiful faces five days a week, I know I still get to see and hang with them on weekends and happy hours, on getaway trips and parties. They are my friends after all. Lifelong friends.
What else transpired between this post and the last (and I’m very aware of the distant gap by the way)? I lost my camera at Coachella which totally bummed me out. I had unsaved pictures of friends and family and a gorgeous Tres Leches Cake in the memory card that I will never ever get back. Our oven is busted (temperature goes up and down sometimes). I went to Mexico City and Cancun for business but with a dash of pleasure. Attended a family bridal shower and a wedding. An old pal from high school paid a visit. And my mom just went through a major surgical procedure yesterday and needs full 8 weeks to recover. It’s been busy but I am blessed. No complaints in life.
Really, just wanted to drop by and say “how are you doing?”
Leaving you with these delicious Coconut Macaroons from David Lebovitz‘ Ready For Dessert. If you are having a busy spring like I am, this is one stress-free dessert you can make. Don’t confuse these American puppies with French macarons (yes, single “o”, not double “o”)… those goodies are made with ground almonds and this one is made out of coconut.
My oven started acting up when I made these gorgeous gems actually. Luckily, and with a bit of miracle working in my favor, the oven started cooperating by the time I needed to pop them in to bake.
They are so easy to make, only requiring the simplest of ingredients. I like David Lebovitz’ method of cooking the ingredients first in a big pot to dry them out. I’ve tried other recipes that just mandates you to dump everything in a bowl and mixing them up and then shaping them into balls. Yeah, they taste like what you think coconut macaroons should, but they don’t. This Ready For Dessert recipe yields chewy and moist-on-the-inside macaroons. With bittersweet chocolate smoothly covering the bottoms, they simply taste good. Bottomline. When I made them for mother’s day, it didn’t even last the first hour of the party. Gone! Consumed! Finished!
Now before I go, I did mention that I lost my camera at Coachella, right? Well, I have to apologize for the photo here because I had to use my handy-dandy iPhone to snap this
imperfect perfect shot.
Have a safe memorial day weekend!