If you are wondering why it has been so quiet here at Adventures in the Kitchen it is because my computer crashed and died. Not just once, but three times in the last month. It has now checked into the Apple repair, after a brief stay at another tech room and I hope to pick it up this week.
I felt a bit like Carrie in that episode of Sex and the City when her computer dies and she had never backed up. I did back up but two weeks had passed. No ordinary two weeks but the weeks where I cooked up a storm at my brother’s house while they were relaxing in Hawaii.
The day before the first meltdown I helped throw a bridal shower teat for one of my coworkers, Jennifer. I made Orange Rosemary Scones and filled jars of Lemon Curd and Strawberry Butter for a party favor. We had the best time at Marie’s lovely home. We had the opportunity to celebrate Jen. She has married, honeymooned and returned to work. She even did a trash the dress photo shoot with her photographer husband @JWPhotography.
I’ll be back with new recipes this week. I’ve missed hanging out with you and have lots to share. In the meantime here is a recipe for Strawberry Butter that is easy to whip up. The fresh flavor of ripe strawberries mixed with creamy butter is a little spread of heaven on a scone. If strawberries are not in season you can substitute frozen strawberries.
Scones, yogurt, granola and danish. Yum!
We mixed and matched tea cups and china for a vintage themed tea.
Marie, Jen, Jennifer the bride to be and Angela.
I’ll be back with new recipes this week. I’ve missed hanging out and have lots to share. In the meantime here is a recipe for Strawberry Butter that is easy to whip up.
Makes about 1 1/2 cups
1 cup (2 sticks) unsalted butter, softened
1/2 cup powdered sugar
1/4 teaspoon sea salt
1 cup strawberries, hulled and sliced
Mix butter, sugar and salt until light and fluffy. Add strawberries and beat until incorporated.
Transfer to ramekins or mason jars. Chill until ready to serve. You can roll into a log and freeze up to two months.