This week’s treat isn’t from this past Sunday, as usual, but rather from last Wednesday—the Fourth of July. Bertie and I went to visit my parents for the holiday and we enjoyed a fitting celebration. After all, I can think of no better way to celebrate American than with beef. Lovely filet mignon bathed in herbed compound butter was the centerpiece of the meal—joined by bountiful platters of grilled zucchini, squash and asparagus. Lovely! Adding a huge bowl of red, white and blue star-shaped ravioli smothered in fresh and sun-dried tomatoes and garden herbs made the meal even better.
As always, the real star of the show was the dessert. My mother whipped up some patriotic cupcakes. Large white cupcakes and small chocolate companions were iced in white butter-cream and then adorned with piped decorations in muted red, white and blue. Take a moment to enjoy the different patterns. What a huge lot of work! Yet, somehow my mother makes it seem so effortless to create this treats from scratch each week. I’ll never know how she does it, but, I’ll always appreciate each glorious treat.