A strawberry recipe is the perfect reason to return to blogging.
Two posts in one week? This one’s worth it.
This is one of the finest things I’ve ever made.
Well, the summer heat was smacking Chicago in the face last week. We’re definitely in the depths of summer – everyone is struggling to stay cool and not melt into little puddles of sweat at the bus stop.
One good thing about this time of year is that berries seem to be cheaper in the grocery store. I know they’re pretty much grown year round, but the summer heat always seems to bring an abundance of all kinds of berries – and big berry sales in the stores. Last week when I was at the store, I noticed they were on sale – blackberries, blueberries, raspberries and strawberries. (They also had white raspberries??) So my inner-hoarder came out and I stocked up on the berries – except the white raspberries – those seemed kind of freakish to me, and I’m not sure what to expect from them, so I left them alone. They’re like alien albino berries.
I found this recipe in Our State magazine and thought I’d give it a whirl. Being from North Carolina – and growing up in a rural, church-based community – I am a sucker for church cookbook recipes. Those spiral tab books, chock full of recipes for things like ‘sweet and sour pork chops’ (which is basically pouring a bottle of Russian dressing over some pork chops), Coca Cola cake, ‘taco casserole’ and 15 different kinds of pound cakes, these are like manna from heaven for me. I grew up getting excited about church pot lucks – to me, these books are like instruction manuals for throwing your own church pot luck! YUMMERS.