In honor of the first day of spring this past week, I made these cookies that mimic the spring branches that are swarming the sidewalks and shops in New York’s flower district right now. I was delighted to stumble upon that part of town earlier this month… to my winter-weary eyes, it was proof that New York really has it all.
My first weekend of spring is shaping up to be pretty darn sweet. I’m excited to attend the Dessert Goals festival. Yes, the same festival that I went crazy for last autumn. As the professionals say, dessert is always a good idea. In addition to attending one of their food styling workshops on Saturday, I’ll be volunteering there on Sunday… anything to make the sugar-fueled dream last a little longer! One day just isn’t enough, as I learned the hard way last year, racing to eat my way through sugary booth after oh-so-sugary booth.
There’s a fresh crop of vendors at the festival this spring, and I’m especially excited to sample the churros s’mores from Boqueria and the mini eclairs from Rare Bird Sweets. Dessert Goals is without a doubt the best place to hunt down interesting new dessert mash-ups.
Just earlier this week, I was chatting with a friend about trying the Whole 30 diet… where you cut out dairy, sugar (gasp!), grains, and alcohol for 30 days. What better time than the beginning of spring to infuse a little extra energy into my life? I resolved to try it, but then, being honest with myself, decided that 30 days was not realistic and started considering a Hadley-customized “Whole 7” diet.
Nope, I still haven’t started that yet. With Dessert Goals looming and with the Cherry Bombe Jubilee event on the horizon, it is truly my duty to abstain from healthy living, for the time being!
There will be plenty of time to go all-in later. Balance truly is key, so for now, I’ll keep trying to inject my creations with fresh fruits and alternative ingredients. I’ll save the Whole 7 low-down for another blog post.
Hope your spring is off to a gorgeous start, stay sweet!