There are several things about this post that make me exceedingly happy. One, I got to go home and connect with my family last weekend. It has been a year or so since I have seen my loved ones and now I can say my cup is full. Two, it is strawberry season here in Ontario. The strawberries may not be the prettiest this year but they sure are delicious. We had several frost’s in early Spring that wreaked havoc on the little berries making them a little gnarley and mishap-pen but nevertheless incredibly delicious. Number 3, it is SUMMER. The sun is warm, the skin is tanned, people are OUT, restrictions are lifting, life as we knew it is slowly creeping back to a sense of normalcy and that brings me all sorts of joy.
I’ve been strawberry picking twice; once in the Toronto area and once near my moms house. Two very different experiences. Near Toronto there were lineups and a cover charge to get in and near my moms in Tincap (yes, that’s an actual place) it was wide open with nary a human to brush shoulders with. Both times I had my mister by my side, a hat on my head and strawberry stained fingers. Literally perfection.
Many of you have made my cheesecakes in the past. If you haven’t, you need to. They’re rich and creamy and all sorts of tasty. You won’t miss the dairy, I can promise you that. At the beginning of this week I asked the question of what to do with my last batch of fresh berries in my stories this week and while I received some clever responses none of the answers included cheesecake. I plan on picking again next week (obsessed) so I promise I will get to the suggested recipes but I couldn’t think of a better way to use up these than one of my cheesecakes..
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