A Feast for Michaelmas

It was rather convenient that, this year, Michaelmas coincided with a nice Sunday dinner! We had angel chicken, which is chicken in a creamy Italian white wine sauce served over angel hair pasta:


And a heavenly strawberry roll for dessert, also know as angel food cake jelly-rolled and filled with vanilla-strawberry cream (notice the theme?):


I wish I could have come up with an angelic side dish, too, but I’m just not that creative. But having the main dish and dessert share the theme wasn’t too bad!

Strawberry Picking

On Thursday, the girls and I went to Eckert’s to go strawberry picking. It was our last field trip of the school year. Sadly, Turkey was sick that day, and couldn’t join us, but he really wanted us to go so that he could at least have some strawberries once he was feeling better, so we ventured out for a girls’ morning!



We saw strawberry blossoms:


And green strawberries:


Bunny and Ladybug had a great time looking for strawberries. We were all shocked at how quickly our hands (and their faces!), turned red! It was obvious that they had been sampling strawberries along the way.


When it was all said and done, we picked about 5.5 pounds of strawberries (I think), and only spent about $13. For how amazing they taste, I would have gladly paid much more!



In addition to eating tons of themĀ plainĀ (and some with fresh whipped cream), I’ve also made strawberry bread and strawberry muffins.


After having lived basically down the road from Eckert’s for almost seven years, I’m glad we finally got around to going strawberry picking. Up next…blackberries in June!

Tasty Tuesday–Strawberries and Cream Pie

This was the pie I made for our Pentecost celebration this year, and it was so delicious, Turkey decided that it’s now tied with the S’mores pie as his favorite!


  • 1 cup semi-sweet chocolate chips
  • 3 tsp shortening
  • 1 Oreo or chocolate pie crust
  • 1 8 oz. block cream cheese, softened
  • 1/2 cup sugar
  • 1/2 cup sour cream
  • 1 tsp vanilla
  • 1 8 oz. tub Cool Whip
  • 2 cups fresh strawberries, halved

Melt chocolate chips with shortening over low heat. Pour into bottom of pie crust and chill until firm.
Beat cream cheese, sugar, sour cream, and vanilla until smooth. Fold in Cool Whip. Pour over chocolate in pie crust. Refrigerate overnight.
Before serving, arrange strawberries over the top of the pie. Drizzle with additional chocolate, if desired.