We went strawberry picking. Not that first time. Again. Because of course everyone needs to pick nearly 20 pounds of ripe and delicious strawberries over the course of a week and a half. Needless to say, I’m scrounging out all … Read More
Summer’s in full swing and we’ve already kicked into some fun little travels. Pittsburgh First up was Pittsburgh to visit Dan’s brother and his family. It had been a while since we’d seen them, and oh, did we have fun. … Read More
I used to think I didn’t like fajitas. Not really sure why? I mean, lots of colorful veggies and tortillas and toppings? Not much to go wrong. I finally had them again a few months ago when we were in … Read More
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What, you don’t have ice cream for dinner? This was actually Mother’s Day dessert, c/o my husband who knows me all-too-well, but I easily would eat it for dinner. And it’s vegetarian. And, quite possibly, the best ice cream I’ve … Read More
This Week: Grilled cheese & tomato soupPineapple fajita soft tacosFalafelLeftoversHomemade pizza I adore Thai food. I love all the spices and freshness and depth of flavor. I like to say this rice bowl is “Thai-inspired” because I’m sure it’s not … Read More
This week: Cinco de Mayo – portobello/black bean enchiladas with creamy green chile sauce, hot corn dip, guac Roasted lemon quinoa Thai peanut noodles with tofu & veggies Roasted pineapple tacos Homemade pizza Brinner: waffles, spinach strata The way some … Read More
This week: Monday: Red Coconut Curry Noodles Tuesday: Cafe Rio Salads Wednesday: Chana masala with homemade chapati Thursday: Brinner (lemon, goat cheese & leek frittata + potato hash + homemade frozen waffles – I tell you, the best thing to … Read More
I used to be super awesome at meal planning. I would do 2 weeks at a time and I pretty much never wasted a single CSA veggie. Risking utter modesty, I rocked. For the last few months, I…haven’t rocked. Without … Read More
Remember that little Pinterest Challenge? The one that ended earlier this week when I had THREE pins I hadn’t yet done? Pretty sure 50% is a failing grade however you look at it. (It’s amazing what having the entire … Read More
From our crew to yours. Me: Downeast shirt, Gap cardi, eShakti skirt, F21 tights, Payless shoes, Blue Nile earrings; bow pin made by me Husband: Bowtie made by me. I haven’t the faintest on the rest. Boy baby: Target blazer … Read More
We went strawberry picking. Not that first time. Again. Because of course everyone needs to pick nearly 20 pounds of ripe and delicious strawberries over the course of a week and a half.
Needless to say, I’m scrounging out all the strawberry recipes I can find, so if you have any winners, pleeease send them my way. This one is a winner for sure – creamy and bright with freshly picked strawberry flavor. Oh, and I managed to pull it all together in the last 15 minutes before I had to wake K to go pick up N from his little preschool – in a single pot, no less. Which means more time to actually enjoy the gorgeous summer weather with your many pounds of strawberries.
Strawberry Curd
adapted from here
3 cups strawberries
2 T lemon juice
1/2 cup sugar
3 eggs
4 T butter, cut in pieces
1. Hull strawberries and place them in a pot with lemon juice, sugar, and eggs. Immersion blend everything together until smooth (make sure the blade and side holes are completely submerged – you may need to tip contents to the side to do this – so that it doesn’t splatter. You could also put everything in a blender, but, well, more bowls!).
2. Heat pot and contents over medium heat, constantly stirring. When liquid has warmed, add in butter. Continue to stir constantly until mixture has thickened enough to coat the back of a spoon. Let cool and pour into mason jars to store in the refrigerator.
