It’s been a busy summer, and the weather has been perfect. Is this mother nature’s way of apologizing for the polar vortex? We haven’t have the air conditioner on for the last two weeks, which is amazing. I love the fresh air and I really love the low electric bills! Add to that all of the fresh produce and the long days and it’s hard not to be happy. We’ve been painting bathrooms and cleaning out closets and fighting over whether or not to plant trees in the back yard (I will win this battle).
Last night, Lily and Jake went to see Walking with Dinosaurs and she is still glowing. She knows the names, eating habits, mannerisms, and pretty much every other tidbit you may or may not be interested in learning about dinosaurs, so it was a fun time. Jake said that she got excited for each new scene and was the entertainment of the people around her. Though supposedly there is once scene where a dead dino gets picked apart and eaten by the others, which was slightly traumatizing to my 3-year-old. No time like the present to learn the ins and outs of the circle of life!
So, while we’ve been busy, I forgot to post this recipe from a month or two ago. I originally made this sauce to go over the cheesecakes seen in the picture above but I didn’t like the cheesecake recipe enough to post. The texture was off and it was way too lemony (didn’t stop Jake from liking it, but I wasn’t a fan). The sauce is easy and delicious though, so why leave it hanging? Plus, it’s the last day of national ice cream month, so you can whip up a batch and throw it on a scoop after dinner. Or before dinner. Whatever tickles your fancy.
Fresh Strawberry Dessert Sauce
1 pound strawberries
1/2 cup sugar
juice of half a lemon
1 tsp cornstarch
1/4 tsp pure vanilla extract
pinch of salt
Wash and hull the strawberries. Chop them up to the size that you would like (if you want big hunks of strawberry in the end product, cut them in half; if not then dice them smaller).
Combine the strawberries in a saucepan with the sugar and lemon juice. Cook over medium heat, stirring frequently, until the strawberries have released their juice and the sugar has dissolved. Add the corn starch, vanilla, and salt, reduce the heat to low, and cook for another 15 minutes, stirring occasionally.
Take off the heat and let cool. Serve over ice cream, cheesecake, or really anything else that you like. Can be kept in the fridge.
Source: L+K original, though strawberry sauce in general has obviously been around awhile!