♥ Strawberry Day! ♥

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While I make reference to a cake recipe* below,
there is no actual recipe in today’s posting–
only BEAUTY and something very TASTY!

For as long as I’ve known him, my husband has ALWAYS liked strawberries– he likes picking them, helps with de-stemming them, and surely likes eating them in many different ways.  In malts, shakes and sundaes; on waffles and pancakes; in pies, and in cakes; and  however many other ways there are to eat them.   (He also likes banana and coconut cream pies… and, blueberrry… and, pumpkin…and, apple…and cherry… and, rhubarb… and, lemon… AND…)

Even through the years when he was so very busy with farm work, he’d somehow find the time to go to the strawberry fields south of Clintonville whenever we received the notice about the berries being ready!   Often, we’d go as a family.  As our children moved on to homes of their own, we had grandchildren and/or foster children to take with us and they loved the experience.  On certain picking days, the owners of the U-pick place would take/bring the pickers to/from the designated berry fields on wagons pulled by a team of work horses.  FUN, fun, FUN!  Otherwise, it’s always on a wagon pulled by a tractor.

Just like last year, the price for the berries is $1.20/lb.

I put some of today’s berries (unsugared) in a single layer on cookie sheets to freeze overnight– tomorrow morning, I’ll put them into a baggie so hubby can get a few out at a time to put into his smoothie drinks.  The rest I ran through the slicer attachment of my Kitchen Aid mixer, sugared them a little, and bagged them up in amounts of 16 oz. each.  After strawberry season is long past, these will taste so good on waffles/pancakes and in other recipes calling for strawberries.

————————————————————-

Today, our ‘after berry work’ treat was a variation of a ‘strawberry shortcake’ dessert (pictured below).

It was a little different in that, for the CAKE part, I used very thin slices (layers) of a POUND CAKE I made for something else.

*The actual recipe I used for the cake can be found in my ‘blog index’ and is listed under cake– POUND CAKE.

It was BERRY tasty!

 

 

BYE, BYE!

Source Recipe: http://milkmaidrecipebox.blogspot.com

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

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