I don't have very much to say today, I don't think. I would just like to acknowledge that we've made it to June, and in my worldview, that makes it officially summer. The blog decor has been updated appropriately and in a timely manner. It's also officially strawberry season, although I have not made it to my favorite local farmer's market yet (Heyser Farms) to pick up some of the local produce. What is the best way to eat fresh strawberries? Raw, plucked one by one and popped into one's mouth? Maybe. I really hate sugaring fresh local strawberries for shortcake, because I feel like the strawberries should be allowed to stand on their own in their perfect prime. A few years ago, I dipped them in full-fats ricotta, which was decedent and wonderful, but largely defeated the purpose of such a nutrient-dense food. Just seconds ago, I ordered this:I have been wanting one for possibly literal years, but they seemed too frivolous to actually pick up at my local Wegmans. Today, with the hopes of enjoying freshly-hulled strawberries, I am throwing away my worries of frivolity. I will grab bowls and hull strawberries in the living room with my Angel-Pie, and we will enjoy the early summer days.
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