I’ve always associated strawberry cake with summer. I guess it makes sense because strawberries grow in the summer but it goes beyond that. Maybe it’s because my mom only baked strawberry shortcake every few years— usually reserved for my dad’s birthday in May or Father’s Day in June.
It is a bit more labor intensive than many other cakes but I’d happily core strawberries and make fresh whipped cream throughout the summer for shortcake.
Although I imagine eating strawberry shortcake weekly isn’t too healthy. How about monthly? That sounds reasonable, no?
Speaking of monthly cake, this post kicks off my Summer of Strawberry Cake series where I’ll post a new strawberry cake recipe every month from now until August.
MAPLE BALSAMIC STUFFED PORTOBELLO MUSHROOMS WITH HAVARTI + WALNUTS + SPINACH
I’ve never liked mushrooms. Combine the unappealing idea of eating fungi along with a rubbery texture and “earthy” taste (i.e. a polite way of saying they taste like dirt) and now you know why I never particularly dug these decomposers.
Did I think they looked cool? Of course. I always liked the shape as you can probably tell by the drawing below.
I always found mushrooms to posses an unusually alluring aesthetic. Some sort of odd combination of funkiness and beauty.
C’mon, a naturally growing circle of mushrooms is called a fairy ring so I can’t be the only person with mixed feelings about these fascinating organisms
Recently I’ve tried to be a little more open minded and have done some experimentation with mushrooms. Culinary experimentation only, thank you.
In July, I had some sesame flavored enoki mushrooms in ramen. In September, I made an apple-goat cheese risotto with both dried porcini and fresh mushrooms. And just last week I posted the recipe for my cremini mushroom mac ‘n cheese.
But mushrooms were never the main component of any of these dishes. It was time to cast the humble mushroom in the lead role.