I have been blueberry picking twice in my 56 years, and both times were a trip.
This recipe really, truly, involves dumping a bunch of pedestrian ingredients into a blender, pouring the mixture into a soufflé dish, baking for 45 minutes, then serving a perfectly-risen soufflé to a chorus of oohs and ahhs
Make this Christmas morning beverage — like a Creamsicle in a glass — part of your family’s holiday breakfast tradition.
It is the cat’s meow, the bee’s knees, and da-bom-dot-com, all tossed together and served with a spoon. I’ve heard tell that certain people…OK, one person…has eaten it for breakfast and lunch every day for the past week and still hasn’t gotten tired of it.
Living in Florida, one of the ways I fake fall – or perhaps try to fool Mother Nature into sending us temperatures below 80 degrees – is to make a lot of pumpkin recipes during the last quarter of the year. There are two primary reasons pumpkin appeals to me, other than the flavor.
This is Part 1 of my Pumpkin Everything Series! Pumpkin’s always been a huge crowd-pleaser in my family. I’ve been making this recipes for over a quarter decade, and today I’m happy to share with with you, my Strawberry Kitchen pumpkin patch pals.
“Scone” was the first English word I learned when very good fortune landed me in Cambridge, England for the second semester of my junior year in college. It’s truly a miracle I didn’t become a body-double for Boris Johnson after my six months in England.
Ice cream for breakfast? Yes, please! This recipe doesn’t look like much, but make it and you’ll thank me. If you don’t have a mini-processor, you can triple or quadruple this recipe, make it in a large processor, and store leftovers in the freezer.
There are some things I never tire of for breakfast, and here is one such concoctions. I have consumed one of these refreshing treats just about every morning during this long, hot, pandem-icky summer. Ya’ll, these are so. darn. good—“loud, rude slurping straw noises” good.