Friday Photos

Hello! How was your week? The last week of May. Can you believe it? May, as so many of you have also mentioned, can be quite busy. Good busy. But still busy. As we head into June, I am looking forward to more cozy, regular, ordinary days. Here are some photos of how the last week of May looked around here.

I enjoyed my early morning walks and met a few new friends, too.

Our little Cosmo celebrated his third birthday! He is so very sweet, loving, and funny. We are happy he joined our family!

He loves most everything, except maybe Algebra.

Christopher sent us this sweet photo of Peyton choosing her flowers. Peyton always has the most beautiful garden. 

Mocha and I enjoyed a lot of time on the screened-in porch this week. 

I finished this book out there, and it was good.

I made this breakfast for Flynn before she went to work yesterday. She really enjoys it, and I am so happy for her!

It is strawberry season here, and Madison loves strawberries! She made a delicious Danish dessert that Nicolas' grandmother used to make for him in Denmark. I asked her for the recipe because I think you would love it as much as we do! We call it Danish Strawberry Porridge.

Jordbærgrød |  Makes 5-6 servings

3-4 pints of fresh, local strawberries

zest + juice of half a lemon

1/4 cup granulated sugar + more for topping

2 tablespoons of cornstarch

3 tablespoons of water

heavy cream for topping

1. Wash the berries and slice off the tops, preserving as much of each strawberry as possible.
2. Add strawberries to a pot. Add lemon zest and juice. Add sugar. Note: You may need more or less sugar depending on the berries' sweetness.
3. Stir to combine, then simmer on medium-low heat for 15 minutes, until the strawberries begin to cook down.
4. In a small bowl, mix the cornstarch and water. Add to the strawberry pot and continue simmering for 5 minutes, until the mixture is thick. Note: Feel free to use your spoon to mash the berries some. This is all about personal preference! I typically leave the strawberries somewhat intact for a more rustic porridge.
5. Let cool. Place porridge in the fridge for at least 2 hours.
6. Time to serve! Add a few spoonfuls of the jordbærgrød to a bowl. Add a drizzle of heavy whipping cream and a sprinkle of sugar. Note: This amount of sugar depends on how much you have already added to the porridge as well as the sweetness of the berries. I always try to add less when cooking and add more on top if needed. Lately, I've been using Turbinado sugar for an extra crunch. 

This week's salad was delicious! Just lettuce, cherry tomatoes, feta cheese, hard-boiled egg, leftover corn off the cob, and some leftover steamed shrimp. Leaving you with a few little thoughts of someone who is not me, but which I do agree with wholeheartedly!

Have a wonderful weekend, my friends!

Billie Jo