I get a little giddy this time of year when farmer's markets begin to explode with produce and sweet, delicious fruit. I'm like a kid in a candy store, grabbing armfuls of whatever looks good, hoping I don't run out of cash before I get my fill. Strawberries are returning in a big way and I received my first basket from a friend who harvested strawberries from her own garden and kindly left me a basket on my doorstep.  The sincerest thank you I can give is making something special with such a lovely haul. I've never roasted strawberries before, but was inspired by my one of my favorite cookbooks and author, Heidi Swanson, and a recipe I read last summer when I first purchased the book and began picking off the recipes one by one. 

Roasted strawberries or as I like to call them, strawberries in the style of Jackson Pollock are rich and artful. The Mister thinks they resemble a murder scene. I think they are poetic. Heidi Swanson takes her strawberries and dresses them up with a little port and balsamic vinegar. I roasted my first batch and tried them with balsamic vinegar and tarragon. Then I got thinking about jam. And ginger. 

After a few iterations in my kitchen on a rainy day, I settled for strawberries roasted in a ginger syrup for sweetness and spiked with fresh ginger juice for a  spicy end kick. A little lemon juice adds brightness to the jammy concentration of strawberries. The syrup cooks down with the natural fruit juices and becomes an oozy puddle of flavor and stunning color. Poetic berries meet their delicious demise. 

My first inclination with any concentrated berry is to put it over vanilla bean ice cream. Like so. It's my go-to combination.  Next, after dessert  is breakfast.  How awesome would this be over some french toast with a little powdered sugar? This may still happen.  Then, of  course, the jam is money over bread and cake. Take your pick.  I'm working on an olive oil cake recipe, so I had a readily available vessel for my jammy jam. 

Roasted Strawberry-Ginger JamMakes approximately 1 cup of jam 16 ounces strawberries, hulled
4 tablespoons ginger syrup (recipe below) 
2 tablespoons extra-virgin olive oil
1/4 teaspoon kosher salt
1 1/2 teaspoons fresh ginger juice, about 2-inch piece of ginger, peeled and juiced
1 1/2 teaspoons fresh lemon juice


NOTE: If you do not have a juicer to extract fresh ginger, you can opt for a microplane grate to achieve the same flavor without imparting massive chunks of ginger to the mix. 

Place a rack in the middle of the oven and preheat to 350 degrees. Line a rimmed baking sheet with parchment paper. 
Hull each strawberry and cut in half or smaller, depending upon the size. Set aside berries. 

In a separate bowl, whisk together ginger syrup, oil and salt. Pour over berries and toss gently, then pour onto baking sheet arranged into a single layer. The original recipe called for 40 minutes of roasting time. I roasted mine for approximately 45 minutes. I watched for the juices to thicken to a syrup-like consistency and was careful not to let them burn. 

Once roasted, pour warm berries into a small bowl and stir in ginger and lemon juice. This can also be the time to add fresh herbs like tarragon or basil. Berries can be eaten warm or cooled and stored in the fridge a week. 

Ginger Syrup (from Bon Appetit Magazine) 
Makes approximately 1/2 cup of syrup
1/3 cup raw sugar (I used evaporated cane juice) 
2 tablespoons fresh ginger, peeled and coarsely chopped
1/3 cup water

Bring all ingredients to a boil in a small saucepan, stirring until the sugar dissolves. Remove from heat and allow syrup to steep for 15 minutes. Strain the ginger out and discard. Use immediately or cover and chill the syrup for later use up to one week. 

I made a list of goals at the beginning of this year of thirty-one things I wanted accomplish during my 31st year. Number eighteen on the list was "Handmade birthday wishes for my besties"  After a few tragic oversights, I set a goal to do better this year  by creating handmade sentiments for my dear friends.  Handmade gifts  always warm my heart because I know that someone put time, effort and loving thoughts into creating them. This is one my most recent creations for an old friend. She said it made her heart smile. Mission accomplished. 

They say all good things take time. Ain't that the truth! 

As a child, I would daydream of who and what I was going to be when I grew up. I was going to be a princess, the first female President, an astronaut, a TV star. I dreamt about a  life filled with celebrity and spokesperson deals. In high school, I was sure I wanted to be a lawyer, the ones that TV dramas were made of.  Fast forward to college and I wanted to be a psychologist. A year later, I became starstruck with the hip, twinkling allure of the advertising agency which I pursued for quite some time.

I was always chasing something, looking for the BBD or,  the bigger, better deal. I was sure it was waiting at the end of some dark and distant hallway, the reward at the end of a very long road paved with ambition and stick-to-it-iveness. If I could just keep going, keep pushing. 

Then, something funny happened to me. 

Instead of searching out, chasing yet another mechanical rabbit around an endless track,  I turned my focus inward. I stopped running toward bright, shiny objects and began asking myself some very important questions.  

What is it that I like to do? What am I really passionate about? If I could be doing anything in this world, what would that be? What is my soul's longing? What makes me happy? 

For the longest time, I didn't know. What an uncomfortable feeling. To me, it was not okay to not know. I felt like everyone knew their path but me (a gross distortion of reality, by the way).  I was falling behind in this phantom race. I needed to find out quick or else! 

Still, I sat with those questions, for years I sat with those questions. Then, I began learning to live the answers. I relaxed a bit, took it easy, stopped being so hard on myself.  I became comfortable with trying and failing, trying and not liking, putting myself out there.  I learned that it's okay to not know. It occurred to me that there is no grand timetable with milestones like sales goals that tallies my score in life. 

Thirty one  years into this lovely journey of mine, I have finally stumbled upon the real meat and potatoes of this whole thing. It's the journey. 

I took this photo yesterday during my most amazing Sunday full of happy adventures. I saw these pennants waving in the wind while the Mister and I enjoyed a sweet indulgence at the local yogurt shop. This happened right after a most satisfying afternoon nap. I love Sundays. I really do. 

Even better is the continuation of such a happy day into this bright and delightful week. Let's keep this happy train moving, people. Have an awesome week! 

Happy Friday, friends! Any fun on tap for you this weekend? I'll be kicking it close to home for the most part.  I've got plans to plant more veggies and get organized for a garage sale we're hosting next weekend(fingers crossed).  I also hope to spend some time in the kitchen cooking up some lovely new concoctions. 

In other happenings, I had my very first "wedding nightmare." It was bound to happen, I guess. There's simply too many elements for one's conscious mind to contain. Around 2:30 early Wednesday morning, I was startled to consciousness by a dream in which the Mister and I were in front of our family and friends exchanging vows and we realized that we had no rings. We had forgotten to purchase rings!! Then, my dream moved to our reception where we discovered that there was no DJ. Gasp! 

After lying awake until about four in the morning fretting about all the tasked that have yet to be completed, I decided to do something about at least one of those nightmare scenarios. I got a DJ! 

My dear friend and magnificent DJ extraordinaire, Rob Dowell, has agreed to rock the dancefloor at our wedding. Rob and I go waaaay back to my college days and he's become known in our circle of friends for his fun 80's mixes and his deadpan sense of humor.   Here's his latest mix for your listening pleasure. Happy Weekend! 

OMG! Is it really Thursday already?  I returned Tuesday afternoon from an impromptu Easter visit with family in Knoxville and then I blinked and it was Thursday. Holy smokes! I need a time lasso. 

Since time is of the essence, I thought I'd share  a  healthy and easy recipe that's ready in a pinch. These little egg cups are a great solution for hurried weekday breakfasts and the mix-in possibilities are endless. I like to make these ahead of time, usually at the beginning of the week, and then warm them when I'm ready to eat. 

My most recent batch was filled with onions, red and green peppers and a touch of cayenne, but you can use just about anything.  

Ingredients
1 sweet onion, finely chopped
1 red pepper, finely chopped
1 green pepper, finely chopped
1/8 teaspoon cayenne
1 tablespoon olive oil
12 large, free-range eggs
1 tablespoon coconut oil 
Salt & Pepper to taste

Directions
1. Preheat oven to 350 degrees
2. In a saucepan, heat the olive oil over medium-high heat and saute the onions until translucent, about 2-3 minutes. Add the peppers and saute for 2-3 more minutes. Season with salt and pepper and add cayenne. 
3. While the onions and peppers cook, whisk the eggs in a large bowl and set aside. 
4. Once the onions and peppers are done, let cool slightly and then add to the bowl of whisked eggs. Season with salt and pepper. 
5. Coat a muffin pan with coconut oil. Alternatively, you can use non-stick spray to coat the muffin pan. Using a ladle, pour the mixture into the muffin cups. 
6. Place muffin pan in the oven for 12-15 minutes or until they puff up and turn golden brown. Use a small knife or spatula to remove the eggs from the pan and serve with your favorite condiments and a side of fresh fruit. 

If I had more time, I would have made a fresh salsa verde to spoon over top or something of comparable deliciousness. This morning, I drizzled my trusty condiment, green Tabasco, over the egg cups and served them with a side of fruit.  You can  add herbs, cheese, meats and whatever else you like. Dill comes to mind. And bacon, mmmm bacon.  I stuck to simple vegetables since I've been trying to behave myself. That whole "walking down the aisle with all your friends and family watching"  is keeping me on the straight and narrow. Kind of. 

Well,  I hope these simple egg cups  help you maximize your time on those busy mornings when everything has gone buck wild. It'll be one less thing to worry about and if you're anything like me, you need breakfast to keep you from mutating into an evil three-headed, slobbering devil woman. 

P.S.- I have a few recipes in the queue that I am really excited about. I  hope to get those to you soon, time willing.  Happy Thursday!