Proof that we did the dirty work! Sammy was such a slacker. He was all, "Wah, wah, waaaah, it's getting less and less humorous every time you refer to Dad and me as your strawberries, can we GO yet? Waah."
And I was all, "Hush your mouth child, Mama clearly needs a tan so I need to bake out here for at LEAST 15 more minutes."
Not only were we working on our tans, but taking pictures of strawberries just didn't seem to get old. They're so stinkin' pretty!
My strawberry men smelled of SPF 100 and gave me the wild and crazy urge to skip the strawberry farm and drive straight to the beach. Why oh WHY is Ft Campbell located in the middle of NOWHERE?
And now for my real question... What on earth should I DO with two gallons of gorgeous strawberries???
I made this pie already...
But that still leaves me with approximately two gallons of strawberries, maybe even three. They are rapidly reproducing in my fridge. If you feel so inclined to suggest a strawberry recipe, please keep in mind that I am not good at dessert-making, so something that involves dough rising is most likely WAY OUTSIDE of my cooking comfort zone. I already ruled out jelly/jam/preserves because it takes us months to go through our tiny jar of jelly already (I don't have room to store 15 more jars of the stuff) and strawberry shortcake is going to send me straight back to my maternity shorts (LET'S NOT REVISIT THAT). Help? Should I just cut and freeze them all? Steve suggested dipping them all in chocolate and eating them because how many calories are in dipping chocolate? Only a thousand? So what? Let's eat them all! Along with the chocolate! So you can see why I need some serious help.
Thanks in advance.
I have no advice about the strawberries.
ReplyDeleteYou look great!
So you've ruled out desserts, jams, jellies, preserves, and chocolate dipping... no wonder you need ideas :-p.
ReplyDeleteFor fresh eating, you can't go wrong with two outrageously simple fruits dips. #1: can of marshmallow creme + 1 brick of softened cream cheese -- blend and serve. #2: dip strawberries into sour cream, sprinkle with brown sugar.
Otherwise, I suppose frozen is your best option (for smoothies, daiquiris, and future fruit salads).
I wish I had that dilemma :).
My favorite use for them is smoothies!! Just pile into the blender a whole bunch of random fruit (add a banana for sure because it gives it a good base) with some ice, maybe some yogurt or orange juice. You can play around to get the right consistency/flavor that you like. That was my breakfast for like, 2 years. I also found this:
ReplyDeletehttp://www.southernplate.com/2009/07/celebrate-with-fresh-strawberryade.html
Pretty simple, and kind of diet friendly, right?
Umm my other favorite is to put strawberry slices on spinach leaves with a vinagrette dressing = best salad ever! Also good with mandarin oranges or other fruit on it. That's about all I can come up with at the moment!!
Freeze them and use them when you desperately need a frozen strawberry daiquiri or margarita! Or even a smoothie!
ReplyDeleteWe just picked a ton of them as well and I just cut them up and add a pinch of sugar as I mush them to a juicy topping and then I put them on EVERYTHING! Pancakes, waffles, pound cake, cereal, toast, fruit salad, ice cream, cake, any and everything that could use a slight topping...LOVE IT!
ReplyDelete