Tag Archives: Strawberries

What We’ve Been Up To

The past week has flown by. We’re trying to make the most of summer, which of course we do every year. But this year it seems even more imperative that we spend time out doors, in the sun, laughing, generally finding reasons to be dirty and exhausted by the end of the day.

I’ve finished my moss-scraping saga on the back patio, so I added a bench and an umbrella and we’ve been spending hours out there every day.

WP_20140604_004 (1)It’s amazing how much fun a toddler can manage to find in a postage-stamp sized backyard.

WP_20140607_039He’s obsessed with “watering the plants.” Everyday when we go out there, I ask him if the plants need to be watered, and he dutifully takes the watering pitcher and walks around pouring it out. Pretty adorable.

I will say that I am also enjoying our time outdoors. The sun does wonders for my mood, and we planted Alfie’s tree, and buried his ashes beneath it last weekend. It’s a dwarf Japanese Maple and I find it really soothing to be out there drinking coffee in the mornings and seeing something growing.

DSC_0007Cormac just recently noticed the new addition, and repeated “teeeeeee” a million times.

WP_20140606_009 (1)Speaking of Alfie, Brent and I went to a support group this week and found it really therapeutic to share our story with people who have actually been there. It meets once a month, and I’m actually already looking forward to going back.

We’re also doing a walk to raise money for The Tears Foundation, which helps provide financial assistance for final expenses for bereaved families who have experienced stillbirth or infant loss. It feels good to think we’re able to do something positive in honor of Alfie.

Oh, and I just finished a book, An Exact Replica of a Figment of My Imagination, and wow. A friend sent it to me after Alfie passed, and I attempted to start it and had to put it down two or three times, but I finally felt able to read it and it was perfect. Every page felt so heartbreakingly relatable for me and it just felt like exactly what I needed.

On the food front, there’s been more baking. I made this Berry Cinnamon Swirl Bread on Monday. It wasn’t too difficult, but it did take a bit longer to bake than the recipe stated.

DSC_0005Also, apparently I’m not particularly skilled in the art of sugar sprinkling.

DSC_0018But! We’ve also been eating vegetables! We are pretty obsessed with this chopped salad. Seriously. 

DSC_0030We’ve already eaten it twice this week, and I’ve already got ingredients for another batch in the fridge. I foresee it being a summer staple.

I must also mention that while buying ingredients for the salad, I walked straight into a meet & greet with Fabio in the Whole Foods. Um, what? I was kind of dumbfounded.

WP_20140603_035I did not meet nor greet Fabio, but I did awkwardly stand behind a display of oranges and pretend I wasn’t taking a photo of him. I swear, sometimes I am the most awkward human being on Earth. Moving on…

This morning we went to Northacres Spray Park. Cormac was feeling a bit timid at first, but he got the hang of it.


I think we’ll be making our way back soon!

WP_20140607_028And now I’m drinking some homemade Sangria and gearing up for an Orange is the New Black bingefest. I know how to party.

Two-Bite Strawberry Shortcakes

I made these for a cookout at a friend’s house the other day. Do they not just scream summer? They were super simple, and I whipped them up in less than 45 minutes during one of C’s naps.


They’re just biscuits, macerated strawberries, and whipped cream.

For the biscuits, I used my go-to biscuit recipe, which I’ve been using for 3 years. They come out super flaky and layery and perfect every time. To make them mini, I just rolled out the dough into a big rectangle and cut them into 1.5×1.5 inch squares. I baked as usual for about 13 minutes.

After letting them cool for about 15 minutes, I delicately tore them in half along the layers, and topped with macerated strawberries, which were fresh from the farmers market and out of this world delicious. The final step was to top with a dab of whipped cream (made with heavy cream, sugar, and vanilla extract). I just quickly used a Ziplock bag to pipe in a dollop on top of each scoop of strawberries.

Total I used the entire biscuit recipe, 1.5 pints strawberries, and 1 cup heavy cream’s worth of whipped cream. That made about 20 of these mini shortcakes.


They turned out so well! I asked Brent to take them, and his first words were, “Well that’s pretty damn amazing.” Which he never says. Seriously. But honestly, can you go from with strawberries and whipped cream? No. No, you cannot. So, they were devoured, and I wish I had 2 dozen more.