Cooking

When we picked up the kids from camp last Saturday, we stopped at Pelligrini's strawberry farm and picked about 14 pounds of strawberries in about a half hour. It was such a great day. Tayton was shoveling stawberries in his mouth faster than that boy could pick. He was covered from head to toe, in bright red stawberry juice which amazingly- like Tide advertises, all came out! It even rained while we were there and it felt so great in the heat and we kept on picking. That night I made 9- 1/2 pints of freezer jam- one being for Paul- a strawberry rhubarb that we all ended up loving and is almost gone and the rest were just strawberry. It was pretty easy to make really. We froze several quarts of sugar packed strawberries for later use too and I'm looking forward to some raspberries next.

Then Wednesday night I made a few loaves of Swedish Limpa bread. It's a rye/white bread and Joy had a few slices to share a couple weeks ago and I've been dying to make it ever since. Well the recipe wasn't quite the bread she had, I'm not sure why. From the recipe's I've seen, it's always the same so maybe The Swedish pantry has a some secret to theirs. It's very light, almost a fruity note, a total summer bread that you can just sit and eat with nothing on it or smothered in butter. I thought it would be good compliment to my jam- the kids devoured it and needless to say, we are down to one loaf! I have to get the whole kneeding down with that kind of bread, it was a huge mess and I was so happy that Paul was able to help with clean, nonsticky fingers unlike I had! It was fun though!

We had a half gallon of buttermilk left from the bread recipe so we had buttermilk pancakes this morning and you guessed it, smothered in stawberry jam. Tyler says there's no way that jam will last us a year, probably not!