Category Archives: summer

The madeleines of friendship

Madeleines and sauternes

Well, I was going to title this post “Proust comes to Vermont,” but that wasn’t quite accurate.  Instead I was the one who came to Vermont last month, flying across the country to visit my dear friend Rachel, who I hadn’t seen in many years.


Rachel in the Ripton Country Store

But Marcel Proust was with us, at least a little bit too, in the form of madeleines.

Even if you haven’t read a page of Proust’s “Remembrance of Things Past,” you may have heard of the passage in which he dips “one of those squat, plump little cakes called ‘petites madeleines,’ which look as though they had been moulded in the fluted valve of a scallop shell,”  in a cup of tea, evoking a flood of memories.

No sooner had the warm liquid mixed with the crumbs touched my palate than a shudder ran through me and I stopped, intent upon the extraordinary thing that was happening to me. An exquisite pleasure had invaded my senses, something isolated, detached, with no suggestion of its origin. And at once the vicissitudes of life had become indifferent to me, its disasters innocuous, its brevity illusory – this new sensation having had on me the effect which love has of filling me with a precious essence; or rather this essence was not in me it was me.

… And suddenly the memory revealed itself. The taste was that of the little piece of madeleine which on Sunday mornings at Combray (because on those mornings I did not go out before Mass), when I went to say good morning to her in her bedroom, my aunt Léonie used to give me, dipping it first in her own cup of tea or tisane. The sight of the little madeleine had recalled nothing to my mind before I tasted it. And all from my cup of tea.”


Interestingly, Proust made the little scalloped cake so famous that Webster’s dictionary defines the madeleine not only as “a small, rich, shell-shaped cake,” but in a second definition as “one that evokes a memory.”

Rachel had some nice new French madeleine tins she hadn’t tried out yet, and we had a couple days of rainy weather, so we pored through the cookbooks and found a recipe that sounded good in “Paris Sweets” by Dorrie Greenspan.


New madeleine tins. Photo by Rachel Hunter.

Mixing up the batter together, we remembered our silly kitchen adventures some 40 (gasp!) years past, making Grasshopper Pie (creme de menthe, creme de cacao, Oreo cookies, marshmallows. Really, did we eat that??? Ugh.)

And as we laughed and reminisced, I reflected on other experiences of cooking with friends and loved ones. Candied lemon peel with Cathy.  Cantucci  ( Tuscan biscotti) with Iris. Spanakopita with Nia. Pesto with Laurie. Antipasto with Cathy, Meg and Christina. Lemon pizza with Zak. Pies–rhubarb, lemon, apple– with Aviva.


Toby and Aviva — and rhubarb pie.

As delicious as the results of these cooking-together sessions usually were (often with recipes more complicated and time consuming than my usual fare), even more wonderful was the  shared pleasure of  long and timeless friendship–the laughter and camaraderie mingled with a dusting of flour, a drizzle of olive oil, the flurry of chopping onions, apples or nuts, the scents of just-picked basil or freshly grated lemon zest — each experience truly a madeleine of the memory-evoking kind.

SauternesThe day after we made the madeleines (which were very pretty, by the way), Rachel set some out on a plate accompanied by a bottle of Sauternes that she deemed a perfect pairing.  She sifted through her vintage collection for some adorable embroidered napkins and even little doily-like slippers for the wineglass stems (!) and made a lovely arrangement.

Photo-shoot for the madeleines

It was really too early in the day to be drinking Sauternes, so instead we just enjoyed doing a photo shoot. And I promised to do a blog post on the madeleines.

I brought some of the madeleines back home for Steve, who was happy to have them. In the first couple days after my return, he ate all but one out of the cookie tin. But in the whirlwind of summertime visits and visitors, he forgot about that one lonely madeleine in the tin. And, in the laziness of long, fruit-filled summer days, I almost forgot about my promise to do a blog post.

That is, just until  a few days ago, when I gently warmed up some fresh peaches and blueberries (with a couple tablespoons of sugar and water to make a sauce) and served them with a scoop of vanilla ice cream. “This would be good with a cookie,” I suggested.

“What about that madeleine?” he asked. “Do we still have one?”

Indeed we did, and it was very stale, but Steve said he still enjoyed it.

And as for Marcel Proust? In an amusing 2005 piece in Slate, Edmund Levin tried to decipher the recipe from Proust’s descriptive passage in his novel. He concluded that real madeleines don’t produce crumbs at all — even when stale. “Proust’s madeleine did not, does not, and never could have existed,” Levin writes. “To put it bluntly: Proust didn’t know from madeleines.”

Be that as it may, the recipe we used from Paris Sweets was just right (it’s essential to let the batter rest a few hours or overnight) and we used David Lebovitz’s tip (though not his madeleine recipe) to brush them with a simple lemon glaze. A big thank you to Dorie Greenspan, Marcel Proust, and all my cooking and baking friends!

Classic Madeleines
  • 3/4 cup (105 grams) all-purpose flour
  • 1/2 teaspoon baking powder
  • 2 large eggs, room temperature
  • 1/2 cup sugar (100 grams)
  • grated zest of 1 lemon
  • 2 teaspoons vanilla
  • 5 tablespoons (70 grams) unsalted butter, melted and cooled
  1. Sift the flour and baking soda

  2. Beat eggs and sugar together with a mixture until thick and lighter in color, 2 to 4 minutes

  3. Add lemon zest and vanilla

  4. Gently fold dry ingredients into the egg-sugar mixture, followed by the butter

  5. Refrigerate mixture in a covered container, at least 3 hours, preferably longer and up to 2 days.

  6. Heat the oven to 400 degrees. Generously butter the tin and dust with flour. Divide the batter into the molds — don’t fill them too full. Don’t worry about smoothing out the batter; it will even out as it bakes.

  7. Bake in the upper part of the oven for 11 to 13 minutes, until the madeleines are puffed and golden, and spring back when touched. Don’t over-bake. Remove and cool on a rack

  8. If you are using lemon glaze, mix 3/4 cup confectioners sugar with 2 tablespoons of lemon juice and brush on the madeleines while they are still warm.



Filed under dessert, musings, summer, Uncategorized

Summer’s salad days

faro, asp, bean, chive salad

Farro, asparagus, navy beans and chives

Summer is certainly salad season, with its rich selection of fresh vegetables and herbs. Nearly every salad I make has a simple basic dressing: olive oil, lemon juice and salt. Sometimes I use another oil (a little walnut oil, perhaps?) or vinegar or even lime instead of the lemon, and sometimes I add a little mustard, garlic, lemon zest  or Parmesan to the dressing — but I never get tired of the basic threesome of oil, lemon and salt! Here are some of the salads we’ve been enjoying recently.


Karen’s chives

It’s so nice to have fresh herbs in the garden (or in a pot). These chives belong to my generous next-door neighbor, Karen, who lets me cut all I want. I’m growing thyme, oregano, tarragon, mint, basil and dill, and they often find their way into my salads.

My basil harvest

My basil harvest


Broccoli, potato, red pepper, basil


Potatoes, rapini, carrots and dill

Many of the vegetables are from the farmers’ market or fruit and vegetable stands.


Rapini looks like broccoli tops but is actually a member of the turnip family. Go figure.

Here’s a good article about how the Italians cook rapini.


Green salad with sockeye salmon, eggs, beets, cannellini beans and fresh herbs.

It was difficult to save a piece of the Copper River salmon from dinner the night before, but we restrained ourselves and had this great salad for lunch the next day.


Tuna with cannellini beans, preserved lemon and green onions, on lettuce. Tasted better than it looks.

I see I’ve been making a lot of salads with white beans, cannellini if I can find good ones, or navy beans. cannellinibeans

It’s not much trouble (but takes a little planning) to soak them overnight in some salty water, then drain the next day, cover with cold unsalted water,  a bay leaf and a  couple cloves of garlic and cook until tender. But it’s easier and also fine to use canned beans.

brocc, bean salad

Broccoli, white beans, and red onions

blackbeanandcorn saladAnd today’s lunch: The salad was black beans (from a can) and corn kernels, with chopped red onion, raw chard, a little bit of chicken and lots of cilantro and lime. It was nicely set off with a corn-flour tortilla and a couple of slices of melon.

I’ve also been making some salads with bulgur as well as classic cucumber salads with vinegar, dill, salt and a touch of sugar. I just bought some beautiful green beans, fennel and purple carrots from the farmers’ market. . . so I am thinking about the next salads.


Let the vegetables be the inspiration. Purple carrots with orange insides would look great with a deep green of broccoli or green beans.

What salads have you been making? Happy 4th of July and enjoy these salad days of summer!

Also see:
Salads, salads, salads (and a riot of color)
Road trip salads












Filed under salad, spring, summer, Uncategorized

Summertime easy

It’s been more than a month since I’ve written here, and in the meantime, we took a 12-day road trip to Montana (central and eastern) and a bit of Wyoming. For those of you who have followed my blog, you’ll know this trip in the rural West presents a challenge for me in finding food that I like, especially fresh vegetables.

I’ve written about my road trip kitchen and motel cooking tips before here, and here — and salads I made by boiling water in the electric kettle to cook bulgur and washing lettuce and other vegetables in my salad spinner.

But this year, I was lazier — ahem, that is to say, more practical (smarter?)– and often bought those packages of pre-washed spinach or salad greens that I usually eschew at home. Let me just say –they are great for travel! — Of course, I had my bottle of olive oil, plenty of lemons (and my lemon reamer) and some salt, so I had all the ingredients for dressing any kind of salad.

Also, I was inspired by a nice new blue speckled enamel salad bowl I bought at Ray’s Sports & Western Wear in Harlowton, Montana.


Amy of Terra Verde Farms clued me in about roasted broccoli rabe. Just toss with a little oil and salt, roast at 400 degrees till it’s as done as you like it.

Back home, I really haven’t had much energy for making dinner. So we continue with salads (lettuce and radishes from the farmers’ market) and corn or bread or a quesadilla. If I am more ambitious (not much) I might just make pasta with fresh cherry tomatoes and basil and a sprinkle of pecorino. Or it’s cool enough to turn on the oven, occasionally I make a delicious  little piece of sockeye salmon and rice. Or some roast vegetables.

Often I really can’t think of what we should eat for dinner (crackers and cheese?) but if I do decide to actually cook something, it must be simple. It’s summertime, after all.

beancornquinoaThe salad above is about the most complicated thing I’ve made in a month, and it was really pretty easy. Quinoa (I used red quinoa from Trader Joe’s) a can of black beans, corn kernels, green and red onions, halved cherry tomatoes (from the plants on my patio!), chopped cucumber, cilantro, a little chopped jalapeno, avocado pieces and a dressing with some oil and lots of lime juice, some lime zest and salt. You could vary this a number of ways, of course.

It made a good lunch today — but I don’t know what we’ll have for dinner.

It’s not that I’ve been avoiding the kitchen all the time. I made a jar of quick pickles using dill I had in the garden, and I bought basil from farmers’ market to make pesto.

picklesI made Blueberry Boy Bait for summer visitors. Lately, Steve and I have been picking lots of wild blackberries in the evenings, and I’ve made blackberry scones and blackberry crisp (in individual servings so we wouldn’t eat too much) and even blackberry focaccia —  but mostly I’ve been putting them into the freezer for the long winter ahead.

It’s summertime, I’m lazy, and the livin’ should be easy…


When it comes to dessert, few things are easier than a blackberry crisp. Add a tablespoon or two of sugar, a squeeze of lemon juice and a teaspoon of cornstarch to enough berries to fill two ramekins; top with a mixture of butter (you don’t need much), oats, flour, brown sugar, cinnamon (and chopped nuts if you wish.) Bake at 350 degrees till berries are bubbling and topping is crisp. Yum!

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Filed under dessert, salad, summer, supper time, vegetables

Pleasures of summer


Yogurt and granola with freshly picked raspberries

Here are just some of the delights I’ve been enjoying this first week or so of July.

Salmon with lemon slices

Salmon with lemon slices

 Copper River salmon with blackened (caramelized) lemon slices. It’s nice to use a cast iron skillet for this. First, saute one (or two) thinly sliced lemon(s) in a bit of butter or olive oil until soft and starting to blacken; next, sear the salmon filet, then finish cooking in the oven at 300 or 325 degrees until the salmon is tender and flakes easily.


Beans and greens summer salad

The base is cooked or canned white beans. I used cannellini beans that I brined the night before and rinsed before cooking. (This is a great way to cook beans that I learned from Cook’s Illustrated.) Make a dressing of olive oil, plenty of fresh lemon juice (and some zest if you like), a little garlic and some salt. You can basically add any chopped vegetables and herbs you like: for this salad, I used chopped raw spinach, chopped broccoli rabe (cooked crisp-tender), chopped green onions, a little sweet yellow pepper and some minced parsley, mint and dill. A second variation omitted the spinach but had more broccoli rabe and some basil.

Pie cherries from the farmers market

Pie cherries from the farmers market

Pitting pie cherries

Pitting pie cherries

Cherry pie

Cherry pie

I only had enough cherries for a small pie — and I decided to make the top crust only. (We never missed the bottom crust or its calories. And I didn’t have to decide whether to pre-bake it or not.)

You’ll need some nice fresh pie cherries, which are not always easy to find — and some sugar and cornstarch or other thickener for the filling (How much? Epicurious has a good basic recipe and you can adjust it according to how big a pie you’re making, etc.) Also a little lemon juice and zest.

Some people like almond extract in a cherry pie, but I don’t care for almond extract anywhere, so of course it didn’t go in.


Later, that same day

I didn’t hear any complaints.

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Filed under dessert, fruit, summer, supper time, vegetables

hors d’oeuvres — for dinner

appetizerdinnerWhen the weather turns warm, as it has here recently, there are times when you just don’t want to think about making dinner — especially if you have a nice place to sit outside and sip on a drink.

Our new apartment has a wonderful balcony with a view, and there’s been a number of evenings when I’d rather watch the sunset than spend much time in the kitchen.  On those days,  I just try to scrounge up enough little dishes to make a dinner of h’ors d’ouevres — or should we call them mezze, appetizers or noshes?

appetizerdinner2Bread or crackers are essential, in my book, and they invite toppings, spreads and dips. Of course, appetizers go well with a glass of wine or a gin and tonic or a sparkly drink — my current nonalcoholic favorite is grapefruit juice and sparkling water.

Do you feel the need for something more substantial? A grain salad like my Triple Lemon Bulgur Salad will go very well with the lighter noshes, and be nutritious as well. Just make it earlier in the day or even the day before.

Who needs dinner?

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Filed under salad, spring, summer, vegetables

Worth the trouble

Confession: So often I am really lazy about making dinner. And making fresh pasta? Forget it. Waaaay too much trouble!

In fact, I’d nearly forgotten how wonderful fresh homemade pasta could be until a recent visit with my daughter, Aviva, who lives in the backwoods of Virginia. She’d invited nine people for dinner that evening, and around 3 in the afternoon, we started making fettucini to serve with some pesto we’d made the day before. It was not that difficult and was so delicious that I felt inspired. Couldn’t I do that at home on a smaller scale–just for our two-person supper?

Indeed.  One afternoon, I mixed a cup of flour with an egg and a couple tablespoons of water, let it rest for awhile and rolled out some sheets through the pasta machine.  Then, instead of cutting them into fettucini or spaghetti with the machine, I hand-cut some rough squares for fazzoletti or handkerchief pasta and let them dry for an hour or so on a clean dishtowel on the kitchen counter.

It only takes about a minute to cook fresh pasta, so before I put the pasta in the boiling water, I sauteed some garlic and cherry tomatoes, and added some chopped basil. Now my simple sauce was all ready to mix in with the pasta.

Mmmmmm……….it was delicious. There’s an Italian saying, “ne vale la pena” — it’s worth the trouble. Though I’ve since reverted to my lazy habits, and the pasta machine is starting to gather dust, perhaps writing this post will remind  me to take a little trouble with supper again sometime soon.


Filed under fall, summer, supper time, Uncategorized, vegetables

Breakfast Blue Plate special

Loads of blueberries are the basis for a fruity clafouti

It’s almost end-of-summer blues, but there’s still time to celebrate the blues — blueberries, that is.

Of course, I’ve already made blueberry jam and blueberry pancakes, but there were some terrific blueberry desserts I wanted to try.

Then again, I didn’t want to eat too many desserts. Well, I solved that problem by simply calling these treats breakfast. Sunday breakfast, that is.

A sprinkling of powdered sugar and the clafoutis is ready to eat

Clafoutis –the end of the word rhymes with “fruity” — is a French recipe which is basically a baked pancake, with a lot of fruit. Julia Child gives a perfectly fine recipe for it, which I changed only very slightly:

Blueberry Clafoutis adapted from Julia Child’s Mastering the Art of French Cooking.

  • 3 cups fresh blueberries
  • 1 ¼ cups milk
  • 1/4 cup sugar
  • 3 eggs
  • 1 tablespoon vanilla extract
  • finely grated zest of a medium lemon
  • 1/8 teaspoon salt
  • ½ cup flour

Preheat the oven to 350F.

  1. Whisk or blend everything except for the blueberries.
  2. Pour ¼ inch of the mixture into a 9-inch pie plate.
  3. Place in the oven for 5 or so minutes, or until the bottom has set slightly.
  4. Remove from the oven, spread the blueberries across the dish, and pour over the rest of the batter. Smooth over the top.
  5. Place in the middle of the preheated oven and bake for about 50 to 60 minutes or until set. It will puff and brown, and a knife inserted into the middle will come out clean.
  6. Let cool slightly and sprinkle the top with powdered sugar before serving. May be served warm or room temperature.

I thought I would stop with the clafoutis (last Sunday’s breakfast) but this Sunday I realized I couldn’t let the whole blueberry season go by without making at least one Blueberry Boy Bait. The name alone makes me want to bake this!

Blueberry Boy Bait, fresh out of the oven

I wrote about this wonderful cake (and how it got its name) last year in this blog, so you can find the story and recipe here.

With some fruit and eggs, you could justify having cake for breakfast

Somehow, if you call it coffee cake –and if it’s a Sunday — it seems fine to serve it for breakfast, along with The New York Times!

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Mid-August blackberry binge

August 15 is Ferragosto, festival of the Emperor Augustus, a celebration of the late summer and a day when everyone in Italy takes a holiday.

Here in the Northwest, it’s time for the annual blackberry binge (my daughter, who’s living in Virginia, tells me that East Coast blackberries cannot compare).

There’s a wealth of wild brambles near our house, loaded with plump deep-purple berries (as well as red and green berries that will ripen in the weeks to come).  In the mornings and evenings, we ramble to the brambles to fill up our containers, return home with scratches and stains, and I make blackberry sauce, blackberry jam, blackberry sorbet, blackberry crisp, blackberry cobbler (in fact, I wrote my very first blog post ever at the end of blackberry season, when I’d made 8 versions of blackberry cobbler). I also freeze a lot of the blackberries to enjoy through the winter.

This summer I was inspired to try a new blackberry recipe by my current favorite food book (which I wrote about earlier) Nigel Slater’s “Ripe.”

Besides the beautiful photos and writing, Slater has some wonderful recipe ideas… and one of the most unusual is the one for blackberry focaccia.

It’s not very sweet or very rich, and it’s so good–the blackberry juice bursting through the dough– it’s hard to stop eating it.
The first time I made it, three of us devoured the whole focaccia which Slater writes is “enough for 8.” I served it with some chilled white wine and a green salad on the side and called it supper.
The second time, I made half the recipe and served it with tea. I imagine it would also make a satisfying breakfast or a hearty contribution to brunch. Here’s the recipe, below. It’s just fine to substitute whole wheat flour for up to half of the bread flour.
Blackberry focaccia
  • 3¼ cups (450g) bread flour
  • 1 package (2 teaspoons/7g) quick-rise yeast
  • 1 teaspoon sea salt
  • 1 tablespoon superfine sugar
  • 1½ cups (350ml) warm water

for the topping:

  • 1¾ cups (8 ounces/250g) blackberries
  • 2 tablespoons olive oil
  • 2 tablespoons superfine or demerara sugar
  • Confectioners sugar, for dusting

Put the flour in a large bowl, add the yeast, the sea salt (if you are using coarse salt, crush it finely first), then the sugar and warm water. Mix with a wooden spoon, then turn the dough out onto a generously floured board and knead lightly for five minutes or so. You need not be too enthusiastic. A gentle pummeling will suffice.

Once the dough feels elastic and “alive,” put it into a floured bowl, cover with a clean cloth or plastic wrap, and leave it somewhere warm to rise. It will take approximately an hour to double in size. Once it has, punch it down again, knocking some of the air out. Tip it into a shallow baking pan about 12 inches (30cm) in diameter. Gently knead half the blackberries into the dough, scattering the remaining ones on top. Cover the dough once more and return it to a warm place to rise.

Preheat the oven to 425°F (220°C). Once the dough has expanded to almost twice its size, drizzle over the olive oil, scatter with the sugar, and bake for thirty-five to forty minutes, until well risen, golden brown, and crisp on top. It should feel springy when pressed. Leave to cool slightly before dusting with confectioners’ sugar. Cut into thick wedges and eat while it is still warm. It will not keep for more than a few hours.
© 2012 Nigel Slater

Buon Ferragosto!


Filed under baked goods, bread and pizza, dessert, fruit, summer

Road trip salads (and picnics, of course)

Once again, we took a road trip to Eastern Montana in July and I was determined to be prepared with food. We’re not terribly picky eaters, but we don’t eat much meat and we prefer lots of fresh fruits and vegetables — a difficult situation for this part of the country.

Well, this time, in addition to stocking the car with cooking supplies for motel cooking (including the electric kettle and a large supply of bulgur) and picnics, as I’ve written about in this blog the past couple summers, I brought along my salad spinner.

I was so glad I did, because every day of this trip was HOT (in Miles City, a bank thermometer read 111 degrees one day) and we were often eating salads or fresh fruit (washed in the spinner) accompanied by bread.

Salad for dinner at the Stardust Motel, Wallace, Idaho

I love a simple oil-lemon dressing on our salads, so I brought olive oil, lots of lemons (when I ran out, I could find more, even in the remotest town) and salt. Also a little pecorino to sometimes grate on top. And yes, I brought my lemon reamer and a zester, which I used for grating.

A couple of times I did make a bulgur salad with garbanzo beans and whatever fresh vegetables I could find.

One day I was really glad I had some leftover salad in the little ice chest because we were stopped for road construction for about 20 minutes — right at lunch time! It wasn’t exactly a picnic environment, but that salad did hit the spot!

But a salad can be pretty lonely without good bread. (If you’re going through Missoula, be sure to stop at Le Petit Outre.) Between good bakeries, we relied on our supply of Ak-Maks and other crackers.

Okay, it’s nice to have a knife and a cutting board, and even (if you want to get fancy) some pretty cloths to put on a picnic table. Yes, it does require some preparation, but it’s so worth it.

I remember road trips with my parents, where we would stop at shady parks for lunch, which often consisted of sandwiches with cream cheese and grapes — which we children loved. On our recent trip, at a forested rest stop in Idaho, we saw a Japanese family with three generations enjoying a huge picnic, including miso soup and hot noodles.

Whatever your food preferences are–even if it’s takeout– as always, my motto is: Whenever possible, make it a picnic!

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Filed under bread and pizza, fruit, salad, summer, Uncategorized, vegetables

A fresh summer jam session

I’m in love with fruit, and summer is a great celebration of it.

The other day I went to a you-pick farm “out in the county” and picked eight pounds of strawberries in hardly any time at all, while Steve took a nap in the car.  We ate a lot of fresh strawberries over the next few days, and gave some to friends and put them in our yogurt and granola and in our salads too.

But I still had plenty left over to make a small batch of fresh summer jam.

Anybody who’s made jam knows that it takes an appalling amount of sugar. Even the low-sugar jams require a significant amount, needed to preserve them.

But if you plan to eat it right up, you can make a nice loose summer jam — between a sauce and a jam — with just a little bit of sugar. I was inspired by Nigel Slater’s marvelous book, Ripe: A Cook in the Orchard.

So, I crushed about a pound-and-a-half of strawberries in a good size pot, added a quarter-cup of sugar (you can add more to your taste — Slater uses 1/2 cup) and a couple squeezes of fresh lemon juice.  I cooked it over medium heat for 15 or 20 minutes, stirring occasionally and skimming off the pink foamy stuff. When it thickened up (it doesn’t really set like regular jam) it was ready.  It kept well in the fridge for a few days, but I liked bringing it to room temperature or even warming it up to serve.

I swirled this crimson strawberry jam into vanilla yogurt for dessert (it would be lovely with whipped cream or ice cream as well) and served it on buttered toasted baguette to our friends.  I put a little jar of it in the freezer to see if I could thaw out a taste of summer sometime in November.

Now there was just enough jam left for breakfast this morning.

That jam seemed to call on me to make a batch of biscuits.

A Sunday morning in summer, with biscuits and fresh strawberry jam. Yum.

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Filed under breakfast, dessert, fruit, Praise for other cooks, summer, Uncategorized