use real butter

There is an almost floral flavor to ripe, fresh strawberries that screams summer to me. And while it isn’t my favorite fruit, I find it to be a beautiful fruit and a nice one to work with. When I want the really authentic flavor of strawberries in a dessert, I try to buy organic, and if not organic… in the old days, I bought from farmer’s markets like Pasadena *sigh*.

Yesterday I topped and washed and froze two pounds of berries.

I felt like a new person (or rather, the old me) today! I got up, worked out on the rower and the bike, vacuumed, and then set to work in the kitchen. I had been feeling uninspired. We had a ton of fruits and vegetables threatening to go south if I didn’t cook or prep them right away, so that’s what I did – I attended to my produce. If you’re anything like me, you 1) love fresh food and 2) hate to waste it. Having our compost bucket in the kitchen takes some of the guilt away when I have to toss slimy green onions, molded strawberries, or shriveled lemons. But really, I just don’t want to throw my money (i.e. good produce) away.

* First I topped and washed 2 pounds of strawberries for freezing (to be puréed for buttercream frosting in winter).

* Then I simmered 6 organic chicken drums in a pot of water to begin making Brunswick Stew.

* Next I made soy sauce chicken by tossing 4 organic chicken drums in a medium saucepan with green onions, ginger root, star anise, soy sauce, sugar, and water. Simmer for 2 hours covered, then cool.

**Jump for more butter**

I felt like total crap this morning. Allergies strike again. I gave my health care provider a call and they put me on the line with a pharmacist who rattled off a list of 6 over the counter meds I could try to relieve my symptoms. I love that woman!

Down in Boulder I met with Beth and Nicole for lunch at Il Pastaio which was awesome. The food was great and we caught each other up before Beth had to get back to work – her last full day before going part-time.