Fireworks!

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Ice-cream with Strawberry Sauce and Fresh Blueberries

I am sitting at my new home in what I call my “Lady Parlor” (Lauren dubbed it this) or office/art space.  Haha!  I love it.  My desk faces a large window overlooking my front yard where Knockout Roses, herbs, and plants galore flourish.  It is so inspirational.  Last night we had a good summer shower, so this morning is quite fresh and green.

This weekend is July 4th!  Memories of family vacations abound.  Most all July 4th vacations include some type of water fun, fireworks, lobster rolls, corn-on-th-cob, watermelon, and home-made ice-cream. This weekend our family will head to Lake Jackson to join my childhood friend and her family.  There is nothing sweeter than joining up with old friends that you know so well and don’t get to see very often.  The bond seems to be just as strong as 20 years ago.  I feel absolutely rejuvenated after these rendezvous.  I don’t always give myself permission to take off with my girlfriends so we have to make the kids think it is their idea.  It’s a win-win!

One thing that I need for this weekend get-away is simplicity.  A little less fireworks if you know what I mean…  Now that the move is complete and work is rocking and rolling, I want a simple summer vacation to feel, well, lazy.  I am seeing a lot of lovely work on instagram for the 4th festivities.  But, it looks like too much work for me.  So, to make things a bit more calm, I have prepared a simple Strawberry Sauce to pour over some Vanilla Ice-cream (Lemon Sorbet would be good too) with fresh blueberries to top.  Now, that seems easy enough and I’m pretty sure the kiddos (and adults) will feel pretty special with this red, white and blue treat!  But, most importantly, I can relax and enjoy it too.  😉

 

Simple Strawberry Sauce

Ingredients

1 Pint Fresh Organic Strawberries

1 Cup Sugar

1/3-1/2 Cup water

Directions

I began by blending my washed and trimmed strawberries in the blender.  I then mixed the strawberry puree, sugar and water in a sauce pan.  I did not strain my strawberries but you could.  I personally think it adds a little more fiber and again, I am looking for the simple road.  Simmer this on very low heat until it begins to thicken, about 30 minutes.  But, don’t burn it.  Let your sauce cool then refrigerate it until you are ready to pour over your ice-cream.  This sauce is great over pan-cakes the following morning too!

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Summer Time Ice-cream Break!

Next blog we are going crazy and making ice-cream to go with our Strawberry Sauce.  So, stay tuned… Have a fantastic 4th of July and I hope you too are having a wonderful time with your friends and family.  OR, at least being lazy!  Cheers!

 

 

 

 

 

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Velouté

I am not looking forward to school starting back next week.  In fact, I think I may be a little sad about it.  I just want to hold those little people in my life and keep them from getting older.  Time is flying.  We have had such a wonderful summer together.  I was just reading an article by Debbie Ford.  She was talking about fear, and instead of running from it, one would turn to face it.  For example, if I fear my children growing up too fast and not having as much fun now that school is starting, I will face my fear by adding fun events to our calendar during the school year.  Just because school is starting doesn’t mean the fun has to stop.  It may be a little harder to squeeze it on the calendar but I want to do it.

I wrote about the French Mother Sauce- Béchamel.  Today I am writing about Velouté.

Velouté

I was sounding out this sauce in all the wrong ways with my country southern accent when I first discovered this sauce.  You pronounce it və-lu’te, not ve-loot!!  – which is what I was doing.

For this sauce, you start out with a rueequal parts butter and flour.  Cook it for a few minutes but don’t brown the butter and flour.  Instead of adding milk like in a Bèchamel, you add warm chicken stock.  Mmmm- just delicious.  Add this sauce over pasta, over chicken breasts, or in a puff pastry like the Beggars Purses.  It can also be used as a thickener in soups.

So, as school starts back, so do the seasons of warm soups follow behind.  Cheers to a another wonderful school year!