We are off to California! Aron’s sister and her boys are flying in from Germany and we are looking forward to visiting with both sets of our parents as well as our friends. We’ve got some great stuff planned, from a baby shower to our University’s “Picnic Day” to some much needed R&R. We also have some good posts lined up on baby mine and on Hither and Thither–so check back over the next week!
Not until late-Spring do the local, tri-state strawberries (amazingly good) come out, but until then there are some remarkably good imports becoming available. Their arrival has made me start craving (why is Ashley the only allowed to have cravings?) a salad we first made last year.
Here is how you can try it:
Slice a handful of strawberries
Crumble some slightly aged chèvre
Heat 2T of balsamic vinegar with a a teaspoon of sugar until it has reduced its volume and is slightly thick (optional–straight balsamic works, too)
Add to the vinegar 1T of olive oil (I was excited to finally open our bottle from Sardinia)
Mix a handful of pecans with 1t melted butter and 1t of sugar; roast them for 5 -10 min at 350 just until the sugar has melted and the nuts are toasted
Toss the above ingredients with a bag of spinach, crumbling the aged chèvre over the top last
