I am so excited – we’re heading off on a European adventure! Germany, Holland, Belgium, France, and Switzerland. How lucky are we?
We’re leaving this weekend and gone for four weeks, renting a car and seeing where the adventure takes us. We plan to visit some of the sites where Raymond’s dad spent a lot of time as a Canadian soldier in World War II, and also visit the places my mom spent her childhood in Germany after being displaced from her homeland of Bessarabia (currently Moldova). We plan to see the canals in Holland, and eat chocolate in Belgium. I’m taking a market and cooking class in Paris, we are meandering through the D-Day beaches in France and the wineries of Provence. We’ll take a boat trip on the lake by Lucerne in Switzerland and another one on the Rhein. It is all so exciting.
And best of all, we will pick up our errant teenager who has been on a 3-month-long student exchange in Germany. I’ll be glad to have all our offspring back on home ground again. My mom will be travelling with us, and my sister and nephew are joining us for the first two weeks.
I won’t be posting much while we are gone (I do have a post set to be auto-published for June), but I have been playing around with Instagram, and hope to post regular pictures of our trip – or at least some of the great food we encounter there. If you wish to follow me and keep up with our trip: here is the link to my Instagram account. I’d love to share a few photos with you.
I was thinking of a quick and simple recipe I could leave you with, since I’m in my usual last mad dash of packing, planning and procrastinating. I told myself a zillion times I should get more things crossed off my list earlier, but then where would the fun be in that last frantic week before we leave? And the sheer joy of leaving all the unfinished stuff behind wouldn’t be quite so sheer and joyful, would it?
I almost didn’t use this recipe (well, it’s not even a recipe, really), because I thought it so simple that the whole world probably knows about it. But just in case you are one of the few people who were out sniffing daisies or doing Big Important Things and missed this when it was floating around everywhere a few decades ago, here is my family’s favourite way to eat strawberries.
I’ve served it to guests many times as a brunch side dish, or as a light dessert after a big, can’t-eat-another-bite dinner, the kids have rustled it up as after-school, or mid-morning or late-night snacks, and we’ve enjoyed dip-dabbing bowls of fresh, sweet, juicy strawberries while sitting around having drinks on the deck with friends on warm summer evenings.
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Kitchen Frau Notes: You can serve this two ways – either set out communal bowls of sour cream and brown sugar for everyone to happily, messily share, or let every person take a blob of sour cream and little mound of brown sugar onto their own plate to dip their strawberries into.
Use the dark brown sugar (but not demerara) if you can find it, but the golden brown is fine if you can’t. Make sure the sugar is soft (keep it overnight in a closed container with a few orange or apple peels to soften it if it’s gotten hard).
I use full-fat regular sour cream and can’t imagine using anything lighter. You need the cream here, in my opinion. Something about simple ingredients at their best.
Dip & Dab Strawberries
- sour cream
- brown sugar
- sweet juicy strawberries
Wash the strawberries and let them dry as much as possible. Dab with paper towels to help speed it along if you don’t have time to let them drip dry.
Stir the sour cream to make it smooth and creamy. Set out bowls of sour cream and brown sugar. Guests can put a spoonful of each onto a small plate, or dip communally (works better if the berries are small and there’s no need to double-dip).
Holding on to the green cap or hull, dip each strawberry into the sour cream and then dab it in the brown sugar. Bite off. Repeat.
You could be more elegant and call these ‘Snow and Sand Strawberries’.
Serves as many as you want it to.
Guten Appetit! and Aufwiedersehen!
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