Spring

Strawberry crumble and cinnamon roll dreams.

Tuesday we ate fish sticks and salad for dinner with homemade dressing. Afterward, the children perched over the table as I gathered ingredients to make strawberry crumble. We followed the recipe from the illustrated children’s cookbook Lunch at 10 Pomegranate Street by Felicita Sala. Piper sliced through two boxes worth of local strawberries, and Rowan put them into a baking dish with lemon juice and sugar. Three sets of hands clamored to incorporate butter cubes and sugar into a bowl of flour. We poured the mixture over the strawberries, sprinkled slivered almonds on top and put the dish in the oven to bake for 40 minutes. We ate the crumble just as it came out of the oven, with generous scoops of vanilla ice-cream on top. Next time around I will make sure our butter is truly cold to encourage more clumping of the crumb topping.

I told Piper that we would try our hand at baking cinnamon rolls next, and she’s so excited. We will follow the recipe from The Little Library Cookbook by Kate Young. I have been wanting to explore this book some more since my parents bought it for me a couple of years ago. I like perusing this book for multiple reasons — primarily because the author’s recipes are inspired directly by literature she has read, but additionally because it is very intuitively organized. There’s food to have before noon, around noon, in the afternoon, for dinner and for midnight feasts. She also includes sections for parties and celebrations like Christmas.

I’m off to finish my cup of coffee. Tonight, if I can muster the energy, we will have artichokes for dinner (a favorite around our house). I’ll probably serve it with more salad since there is leftover dressing from earlier in the week, and maybe make couscous or eggs on the side. The children can be particular about what goes along with, so I’ll have to give it some thought.

I’ll try and pop in on the weekend-

W.

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