June. {Snapshots}

Tags

accessories, Andina, blueberries, business cards, david austin, farming, fashion, flowers, food, gardening, gold skull necklace, letterpress, letterpress business cards, munstead wood, peony, photography, ray ban aviators, roses, snap shots, strawberries, style

{my new letterpress business cards}

{blueberries, almost ripe}

{my favorite cocktail @ Andina}

{peonies}

{fresh picked strawberry}

{blooming roses – David Austin’s Munstead Wood}

{grasses}

{my two new favorite accessories}

{Mahi Mahi @ Trader Vic’s}

Xo

Images via 97 Sullivan

Strawberry Shortcake.

Tags

Alton Brown, baking, entertaining, food, fresh fruit dessert, home, recipe, strawberry shortcake, summer dessert

I had to take a break from the strawberry posts last week, but I have saved the best for last. I made the most delicious Strawberry Shortcakes for dessert after my pick-a-thon 2012. Simple and easy, this is a delicious summertime dessert you can whip together in a flash.

Ingredients

• 2 cups flour
• 4 teaspoons baking powder
• 3/4 teaspoon salt
• 1 tablespoon sugar
• 2 tablespoons butter
• 2 tablespoons shortening
• 3/4 cup half and half
• Melted butter to brush shortcakes
• Berries
• Whipped cream

Instructions

Heat oven 450 degrees. In a large mixing bowl, combine flour, baking powder, salt and sugar. Cut in butter and shortening. Mix in half-and-half. Drop by large spoonfuls onto a baking sheet. Brush with melted butter and sprinkle with sugar. Bake for 15 minutes or until brown. Cool and eat with berries and whipped cream.

Xo

Images via 97 Sullivan

Recipe courtesy of Alton Brown

Jammin’.

Tags

canning, cooking, food, homemade strawberry jam, jam, jam recipe, recipe, strawberry jam

After yesterday’s post I bet you were thinking – what is that crazy girl gonna do with thirteen pounds of strawberries? Well, the answer is lots of things, but mostly I had planned on making jam. I started canning my own food about four years ago and it has become a process that I look forward to every summer. It’s not really that hard, intimidating maybe but mostly just time-consuming. It’s well worth it in the end because there is nothing I love more than giving the gift of homemade jam.

Homemade Strawberry Jam

Ingredients:

• 6 cups crushed strawberries (about 6 lbs)
• 1/4 cup lemon juice
• 1 Box Pectin
• 8 cups granulated sugar
• 12 (8 oz) half pint glass preserving jars with lids and bands

Instructions:

• PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside. 

• COMBINE strawberries and lemon juice in a 6- or 8-quart saucepan. Gradually stir in pectin. Bring mixture to a full rolling boil that can not be stirred down, over high heat, stirring constantly.

• ADD entire measure of sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. 

• LADLE hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight. 

• PROCESS in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Xo

Images via 97 Sullivan

Strawberry Fields Forever.

Tags

canning, farming, food, gardening, home, lifestyle, marionberries, picking berries, sauvie island, sauvie island pumpkin patch, strawberries, u pick strawberries

I was so excited to tackle my very first summer of fun item on the list yesterday. A friend and I went to Sauvie Island to pick fresh Hood strawberries. We had a blast, and although is was supposed to rain the weather held out for us! I will heading back to The Sauvie Island Pumpkin Patch later in the season for u-pick peaches and marionberries.

{at The Pumpkin Patch}

{fields of Hood strawberries}

{let the picking begin}

{storm clouds}

{Cara pickin’}

{ladybug}

{that’s me in strawberry heaven}

{wheat fields}

{my thirteen pounds of strawberries}

Xo

Images via 97 Sullivan

Strawberry Rosemary Scones.

Tags

breakfast, brunch, entertaining, food, giada de laurentiis, recipes, rosemary, rosemary scones, scones, stawberry, strawberry jam

These delicious beauties are some of the most delectable scones you will ever taste. I love to bake Rosemary Scones with fresh Strawberry Jam when company comes to town. The flavor combination is perfection. Light and flaky, these savory and sweet pastries are not your Grandma’s scone.

Ingredients:

• 2 cups all-purpose flour, plus more for dusting
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1 tablespoon finely chopped fresh rosemary leaves
• 1/4 teaspoon fine sea salt
• 6 tablespoons unsalted butter, cut into 1/2-inch pieces
• 1 cup heavy cream
• 1/3 cup strawberry jam

Instructions:

Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Set aside.

In the bowl of a food processor, pulse together the flour, sugar, baking powder, rosemary, salt, and butter until the mixture resembles a coarse meal. Transfer the mixture to a medium bowl. Gradually stir in the cream until the mixture forms a dough. On a lightly floured work surface, roll out the dough into a 1/2-inch thick, 10-inch circle. Using a cookie cutter, cut out pieces of dough and put on the prepared baking sheet. Using a small, round measuring spoon, gently make an indentation in the center of each pastry. Spoon a heaped 1/2 teaspoon of jam into each indentation. Bake for 18 to 20 minutes or until the edges are golden brown. Transfer the cooked scones onto a wire rack and cool for 30 minutes.

Xo

Images via 97 Sullivan

Recipe adapted from Giada De Laurentiis