When the price drops to $8.00 for a flat (12 boxes), I can't resist walking out of the market with my cardboard box packed with a dainty-dozen pints.
My favorite spring and summer time breakfast treat is plain yogurt with fresh berries. I recently joined friends for breakfast at Zinc Cafe in Laguna Beach. The cafe elevated my simple treat by adding a touch of honey (for shimmer and sweetness) and a sprinkling of orange zest (for a touch of bitter). I love these simple touches and have been adding them to my daily dish of berries and yogurt.
A perfect Sunday morning: Strawberry parfait, coffee and the Sunday Times
I came back from a recent trip to West Virginia with a recipe for Shoney's (aka Bob's Big Boy) fresh strawberry pie filling and an easy, idiot-proof pie crust recipe. I make at least two pies at a time and give one to a friend and keep one for the family.
Shoney's Fresh Strawberry Pie
1 c. sugar
1 c. water
1/2 small pkg. strawberry gelatin (4 T.)
2 1/2 pints fresh strawberries
1 baked 9 inch pie shell, cooled
Spread strawberries in baked pie shell. Pour gelatin mixture over berries and let chill 2 or 3 hours. Garnish with whipped cream.
(Shoney's leaves berries whole, but I hull and quarter mine and mix with the glaze before placing in the pie shell.)
After two pies and five yogurt pafaits, I still have four pints of strawberries left. It may be time for some strawberry shortcake.