Polly Turns Four

Last week our little girl turned a great big four years old. I'm sure when she's a teenager I will think four is still so tiny, but right now it feels like she has truly left the baby years behind. She's got her own bedroom and bunk beds with her big brother, she is fully weaned after 4 years of breastfeeding, and she's been going to preschool two mornings a week. It was time for a celebration.


As we usually do, the kids helped me frost and decorate the cakes on the morning of the party; I talked about my birthday cake and frosting process (and shared a recipe!) in more detail in this post. This is our sixth birthday party using recipes from the miette cookbook, and they yield beautiful, tall cakes that are rich, yet light. (The butter cake I made for Polly's big day contains ten egg yolks!) I use a European buttercream that is less sweet and much more buttery than North American frosting; the texture is very silky. 


I relied on a couple of quick standbys for party snacks. One trick I love is to keep a log of cookie dough in the freezer. I pulled it out as the party was getting going and sliced it up; the guests got fresh warm chocolate chip cookies, which may be the best party food ever. To go with the usual potato chips (reserved for birthday party purchases only!), I made a big batch of guacamole. And Polly's party food request was a big cheese board, so we got a few delicious kinds (Boursin is a must for a party).  


Happy Birthday, sweet darling! We can't wait to see what this year holds!


Polly's Party Guacamole

This recipe is an easy one for kids to help make. Removing the avocado pits (with their fingers or a spoon, rather than a knife), scooping the flesh out, juicing the lemon, and mashing the dip together are all perfect kid tasks. And then kids can taste it at the end and tell you what they think it needs!

3 ripe avocados
1 lemon
1/2 tsp fine sea salt
1 clove garlic, peeled

Peel and pit the avocados, and scoop all the flesh into a bowl. Juice the lemon and add a couple of tablespoons of the juice to the avocados. Press the garlic with a garlic press and add it to the bowl. Alternatively, use the flat side of a large chopping knife to mash the garlic, along with the salt, on a cutting board until it becomes a paste. Once all four ingredients are in the bowl, mash them all together until the dip is a consistency you like. Taste, and add more lemon juice or salt as needed.