Over plates of braised pork and pickled mustard greens, noodles of all sorts, spare ribs floating in herbal broth, and so much more, champagne corks popped and toasts were raised. As you might expect, the centerpiece of the meal—of the whole day, really—was a cake. And yet, again, I was taken by surprise. Associate food editor Ben Mims had baked it himself—a sweet, white cloud of a layer cake swathed in fluffy meringue frosting and freshly grated coconut, the kind he grew up eating in Mississippi. (For more on that, please read "Sweet Southern Dreams", Ben's ode to the cakes of his childhood.) As if the cake itself wasn't enough to bring tears to our eyes, planted on top were two tiny, tuxedoed grooms purchased for the occasion by executive editor Dana Bowen, and a cat hand-painted by associate editor Karen Shimizu to look like our cat, Sam; assistant website editor Anna Stockwell, I later learned, had earlier endured a bumpy taxi ride across the city with the cake balanced on her knees. Daniel and I were floored by this beautiful and loving and unbelievably delicious gift, and again by the faces of our friends all around us, laughing and talking and smeared in sticky frosting. "You have to freeze a slice to eat on your first anniversary!" Dana insisted. But we joyfully devoured the leftovers later that night.