Ruby reds like these babies required us to make all kinds of delicious treats.
First up, Strawberry shortcake with rectangular slightly sweet bisquits from Bittman.
Our whipped cream came from a quart we bought in February, and then froze in muffin cups. Once the muffin cups were frozen solid (overnight) we stacked them into a freezer bag, and have been able to take out 2 muffin cups of whipping cream for a dessert for 2 grown ups. In the past, our whipping cream has always spoiled in the bottle before we could use it up. This trick has kept us in whipping cream all spring from one bottle of Non-UHT whipping cream. Now, onto more strawberry-flavored happiness.
With our bounty, we made Strawberry Daquiris (virgin for the lass), and Strawberry freezer jam, and 3 gallon bags of frozen dry-pack strawberries.
AND the most amazing treat of all, fresh strawberry tart with vanilla pastry cream.
We also got bok choy, rainbow chard, leeks, and salad mix. Strawberries, roasted beets, salad greens, olives, feta cheese, and lemon and olive oil dressing make for a transformational salad. It unfortunately undergoes a different sort of transformation (from ethereal to abysmal) when you photograph it. But try it, and you won't be disappointed.
E's favorite summer shoes broke. We took them to two separate cobblers in RVA, and were told that they won't fix Danksos because of their single-piece sole construction. After deciding that it was either trash them or DIY, we, of course, Did it ourselves. E even thought of it! A quick wipe-down, a blob of shoe goo, and our trusty Staple Gun (See P, it's paying for itself already!), and my feet are back in style again.
The final touch-up isn't visible in this shot, but E took a brown sharpie to the staples, gave the entire shoes a good polish and all's well.
Next up, our trip to Phoenix!
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