These gorgeous strawberries came from a local farm and they tasted ten times better than any strawberry I've tasted before, which is just another argument for buying local and fresh.
I wish I could credit the patriotic look of this week's desert to careful planning and organization, but I can't. The red, white and blue is just a happy coincidence that I failed to notice as I prepared and ate this light, summery treat. (Yes, I do eat just about any food I photograph. Sometimes I have a little help. Sometimes.)
Here's the recipe:
A bowl full of berries (whichever you like best) washed and ready to eat
1 c organic whipping cream
3 Tbls sugar
1/2 tsp ground cinnamon*
Mix in electric mixer (or with hand mixer) on high speed until soft peaks form (just a few minutes.) Of course, there's nothing wrong with good, old-fashioned elbow grease: I've seen a friend do it with a whisk.
*If you're having blueberries, try 1 tsp grated lemon zest in place of the cinnamon
Life gets busy, as mine has tended to do lately, and when I'm in a pinch, I find myself falling back on the same handful of quick meals that I grew up on. "Spice it Up" is my way of adding a little interest to those otherwise boring (but beloved) dishes that are just too plain convenient to drop.
Today, I threw together a delicious egg salad Sandwich with a hint of pesto. Here's how: replace yellow mustard with 1/4 tsp fine pesto per egg. Otherwise, mix as you would normally, with mayonnaise. A nice slice of tomato throws it over the top.