The first signs of spring are finally arriving – slowly, but surely. I was browsing the shelves of my local green grocer the other weekend and noticed that the first of peaches were on sale. The little plump peaches looked irresistible and after surviving this winter on citrus fruits, I couldn’t help but add a few into my basket. I needed just a little sunshine and sweetness brought into my life.
Happy Monday, dear readers. I was awoken this morning to the pitter-patter of a light drizzle and the feel of a slight gust-y breeze, reminding me that yes, the seasons may be in the process of changing – but winter is still in force.
I haven’t been very good at sleeping in of late. Most mornings, I’ve risen early to greet the first of the sun and begin my habitual routine – tip-toing around, cleaning last nights remaining mess, brewing up a big pot of coffee and doing a little breakfast scheming.
It’s no secret I’m quite the strawberry lover. Oh, and a pie lover too. There are quite a few recipes featuring both on the back archives, but none yet that have combined the two. That is until now.
The strawberries in Australia are amazingly beautiful at the moment…ripe, sweetly fragrant and very juicy. And a tonne of them fell into my lap recently. So naturally, I needed to use them up as fresh, seasonal strawberries tend to ripen all too quickly.