Fiddlehead Kitchen

It's Memorial Day weekend, the weather is warm, not hot, and there's a breeze, ahhhh. I savor days like this because I know the heat of summer is coming. I'm not a summer in Southern California kind of person where it can get so hot the only thing to do is stay inside with A/C. I'd much rather have the windows open and a nice breeze blowing through the house than run an air conditioner. Such is life. For now I'm basking in this beautiful weather outside with a bowl full of strawberries from the Farmers Market and little basil from the garden. Feeling the best of summer vibes on a late spring Sunday.

Here's a quick, seriously quick, strawberry & basil how to:

Get yourself some perfectly juicy, sweet and ripe strawberries, slice them up. Chiffonade a couple basil leaves, toss that together with the berries in a bowl, and let them macerate for about 20 to 30 minutes. All that's left to do is eat them. If you're using a lot of strawberries you'll need a little more basil, you get the idea. If you want to fancy it up a bit, add a drizzle of good aged balsamic vinegar.