Memorial Day weekend always marks the start of summer for me. I think back to halcyon days spent at The Shack on the North Fork, an era that has retained its halo for more than a decade now. I love that I'm still celebrating the new season with some of the same friends, but now we're doing it with a view of the woods instead of the water. Sunday's gathering at Stephanie's in Stone Ridge (our first visit there since New Year's Eve) featured an elaborate Mexican-themed buffet with the fixings for fish, beef or pork tacos. We sipped watermelon margaritas and thirst-quenching tamarind coolers, and afterward I trotted out this light, lime-glazed angel food cake with two drizzling sauces: Mexican chocolate (with the same chocolate I used for this ice cream) and fresh raspberry.
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