The weekend we got married in New York was made memorable not only by our nuptials but by the sheer volume of amazing food we ate. Our favourite (measured by the number of repeat visits we made, anyways) was Blue Bottle Coffee; we stayed across the street from one and another makes an appearance in our beautiful photos. The drip coffee was phenomenal but it was the cookies that really won me over, especially the saffron snickerdoodles.
We’ve been married for over six months now, and it’s becoming normal to call each other husband and wife (but I still love partner best). My finger feels weird without my ring rather than with; the thin strip of gold now boasts some new scratches besides all the ones I put there on purpose. Watching friends plan their weddings has convinced us that we made the right decision, and every time I hear this song I smile because it was stuck in my head all that day.
Those cookies were also stuck in my head one day recently when I decided to google them, and it turns out that the recipe had been printed not only in the Blue Bottle Coffee cookbook, but on one of my very favourite recipe blogs less than two weeks before we wed. So I bookmarked them, forgot, remembered, had brunch instead, and finally made them tonight, the smell of New York in October filling our apartment while I sat with my husband and enjoyed being in our tiny family.