PLUMP, SWEET, AND JUICY
big, sweet, fresh California strawberries I picked up at the store
yesterday reminded me that gardening season will soon be upon me. I haven’t even cleared out last year’s garden. The tomato plants are still there, staked to green poles, the vines now black and withered. And I lost an important piece of the tiller while cleaning the blades last year. I would order a replacement but I can’t remember which piece it was.
I don’t have time to work in the garden. It’s all I can do to shovel the debris out of one room or another once in a while and keep the kids fed. I’ve taken on more writing gigs than I can really manage without letting something else slide. Like gardening. And cooking. Why peel and chop when you can open a package of something and microwave it?
nine-year-old is feeling squeezed this year too, between homework,
piano lessons, skiing on weekends, and her own household chores (like
keeping her bedroom, which I shoveled out recently, from becoming a
landfill again). She complains of insufficient computer game/tv/yak on
the phone time. Hmm, that may be just as well.
My six-year-old still has it easy. Her only homework is piano practice, which she enjoys so much it doesn’t seem like a chore. She’s
little enough to be content cuddled on my lap while I futz with the
computer, a state of affairs that can’t last much longer.
The other day she brought home a recipe from a Kindergarten cooking project. It
reminded me that cooking with your kids is not something you can do
without, no matter how busy you get. And so I found a use for
Little Bit’s Strawberry Pie
1 Pillsbury pie crust
4 cups (1 quart) fresh strawberries
1 cup sugar
3 tablespoons cornstarch
- Put the crust in a 9 inch pie plate and bake at 425 for 12 minutes, or until nicely browned. Let it cool.
- Slice half the berries and set aside.
- Crush the remaining berries.
- Add sugar and cornstarch to crushed berries.
- Cook crushed berry mixture in a saucepan until it comes to a boil.
- Spread sliced berries in the pie shell.
- Pour hot crushed berries on top and spread evenly.
- Refrigerate a few hours or overnight.
- Serve it up and tell your little girl how fabulously delicious it is.