fettucini with zucchini, garlic, parsley + romano and strawberry-orange mini trifles

Last week was such an incredibly busy one. I was bombarded with projects and deadlines and it felt like it would never end. As hectic as it was, it was also a week full of wonderful little surprises. Dinner with old friends, birthday celebrations, the beginning of our 4 year olds much-anticipated soccer season, menu-planning for a family engagement party, meeting a sweet friend who is expecting her first baby and finalizing design plans on a family venture.

Basically, the week was pretty glorious. I just love it when life is busy with fun, exciting and happy things. And if that weren’t enough, Kara was in town and we had the best few days together. We dined. We shopped. We drank good wine. Our 7 year old daughters had a skype date and it was wonderful to listen to them chat and giggle. I can’t wait for these two little friends to see each other again. In fact, I think it might be one of the most amazing reunions to witness and be a part of. 

Last week’s hectic pace left little time for cooking and even though I took the ‘quick + easy’ meal route, I made sure to give the recipes a lot of flavor and a healthy spin. Strawberries and zucchini have been the stars on supermarket shelves lately, and since they are both very much in season, my meals have been revolving heavily around them. The week consisted of zucchini ribbon pasta and more courgette-based dishes like crostini with caramelized shallots, goat cheese and zucchini.

We’ve been having homemade strawberry trifle and strawberry shortcake all week. Fresh, local strawberries are so sweet and vibrant that it’s hard not to indulge in them everyday. There are worse things to be addicted to I’ve been told and I would have to agree. I was also made privy to a wonderful little secret. I've always made trifle using a traditional custard recipe but very recently, a friend told me about this amazing product. Homemade custard is lovely, but this little gem is just as delicious and if you're pressed for time, it cuts your trifle -making tremendously. I always have it stocked in the pantry for impromptu desserts. I hope wherever you are, you too, are enjoying the local fare and celebrating the emergence of summer.

white wine spritzer made with this delicious elderflower essence

crostini with goat cheese, zucchini and caramelized shallots