Strawberries and Tea
“Strawberries are the angels of
the earth, innocent and sweet with green leafy wings reaching heavenward.”
– Terri Guillemets
Here in
the south, it is strawberry season. There’s nothing more lovely than to pick
your own strawberries – fresh and warm from the field.
I found
this delightsome mug while doing my thrift shopping rounds last week. I shared
a couple finds here and will share more later this week.
This is
Alpine Strawberry by Roy Kirkham, made in England.
I love
the strawberries and blossoms winding their way round the mug and the
occasional bee. Anything with bees on it draws my attention.
Right now, this moment is the only one we’re guaranteed. We make
lists and plans. We think we know what we’ll do tomorrow, next week, next
month. But really…all we have is right now. All we ever have is one wonderful
now after another. So in this one golden moment of precious life—pick the
strawberries – Kate Bartolotta
When I
go to the pick-your-own fields I find it a wonderful time to contemplate the
blessings of life – there are so many – one should never take them for granted
or miss giving thanks.
I made
these Pecan Shortbread cookies to go along with my tea and strawberries – their
tender butteriness are a perfect foil for the sweet berries.
Pecan
Shortbread
3/4 pound unsalted butter, room temperature
1 3/4 cups confectioners sugar
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
3 1/2 cups all-purpose flour
1/4 teaspoon salt
1 1/2
cups small diced pecans
note: I was out of all-purpose flour so I substituted self-raising flour
and omitted the salt. Worked just fine.
note: I was out of all-purpose flour so I substituted self-raising flour
and omitted the salt. Worked just fine.
Directions
Preheat
the oven to 350 degrees F.
Using an electric mixer fitted with a paddle attachment, combine the
butter and sugar until they are lightly mixed together. Add the vanilla and almond
extracts. In another bowl, combine and sift together the flour and salt. Add the flour mixture to the butter-sugar mixture. Add the pecans and mix on low speed until the cookie dough
comes together. lay out a sheet of plastic wrap on counter, set the dough on top and shape into a
flat disk. Wrap and chill for 30 minutes.
Roll
the dough 1/2-inch thick and cut with a plain or fluted
cutter (or cut into any shape you like). Place the cookies on an ungreased
baking sheet.
Bake for
20 to 25 minutes, until the edges begin to brown. Allow to cool to room
temperature and serve.
Interesting
strawberry information:
The first
‘garden’ strawberry was grown in France in the 1800’s.
There is
a new cultivar of strawberry that is called ‘Pineberry’, White Soul or White
Delight. These pineberries lack the protein that causes strawberries to ripen
to their red color. Some consider this the part of the strawberry that may
cause allergies. The pineberries are currently being marketed to European
restaurants and bakeries.
