We are having one of those summer nights right now. The ceiling fan is turning quickly over head, it’s dark and the air is full of frogs songs. The temperature has finally cooled from the heat of the day, and I could just sink into this couch right now.
The wine is empty, my book is sitting on our coffee table and the dishes are done. Oh, and Watson is snoring on the floor by the couch. It’s time for a little catching up.
Easter weekend was one of the most fun I’ve had in years! Dinner at a friends, bonfires with s’mores, more dinner with friends, lots of walking and catching up, my guy hid easter eggs all over our house for me to find after church, I felt young and care free again.
Life is so good!
And even better when there’s cobbler.
And even more better-er when it’s made from fruit you picked yourself.
One of the wives from our squadron spouse club told me about a local strawberry field and so that weekend I made it a priority to drive out to the fields. Two weeks later, we are still eating strawberries but so worth it! They are amazing. We tried their homemade strawberry ice cream – seriously life doesn’t get much better, and I convinced my guy to buy their little cookbook. It was too cute, and I’m eye the recipe for Strawberry-Jalapeno Jelly.
- 4 cups halved strawberries
- 3 rhubarb stalks, chopped (remove any leaves)
- sprinkle of sugar (I tablespoon)
- For the Biscuit:
- 1 1/3 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 Tablespoons sugar
- 5 Tablespoons butter, cut into pieces
- 2/3 cup milk or heavy cream
- non-stick spray/butter
- Preheat the oven to 350 F.
- Butter or spray with nonstick spray a 13x9 pan.
- Add the chopped rhubarb and strawberries to the pan and sprinkle with a little sugar.
- In a separate bowl, mix together the flour, baking powder, salt, and sugar. Use a pastry blender or food processor to cut in the cold butter until the mixture starts forming pea sized crumbs.
- Slowly pour in the milk or cream, stirring until the dough comes together.
- Break the dough into about 4-6 equal pieces and dot the top of the fruit in the pan.
- Bake 30-40 minutes until the biscuits are golden brown and the fruit is bubbly and is soft.