I hope everyone had a wonderful and relaxing Memorial Day Weekend!
Most importantly, I hope you paid tribute to our veterans.
We are so blessed that so many have fought for the freedoms we have.
We work every Saturday, so after we finished Brandon and I headed out to the pool to soak up some sun and relax.
Sunday morning some of our best friends arrived and the guys headed over to the country club for a round of golf while I took the girls to pick strawberries.
It was their first time ever going to a you-pick farm, and they loved it!
We almost convinced them to leave the city life behind and move to the country...almost.
After we picked strawberries, we went to the pool to have some much needed girl time and catching up.
After the guys played golf we all swam in the pool and then headed down to the river shoals to play for a while.
We ate too much...ribs on Sunday night and burgers and grilled chicken with all the fixins on Monday.
Our visit was a blast, but too short! We love these people and are blessed to call them friends.
We're already planning our next reunion!
We also ate this delicious homemade strawberry pie with the fresh berries we picked.
It was SO good!
Just in case you missed the recipe from the past, here it is:
- 1 9-inch pastry crust (baked) I used a pie crust.
- 1 quart fresh strawberries (divided)
- 1 cup granulated sugar
4tablespoons corn starch I used 5 tablespoons.
- 3/4 cups water
- 1 lime (juiced)
- 1/2 cup whipping cream
- 1/4 teaspoon vanilla
- 2 teaspoons granulated sugar
|Hull the strawberries. Slice half of the berries, and set aside. (You should have about 2 cups of sliced berries. I used 2.5 cups.) Place the remaining berries in the bowl of a food processor. Process until very finely chopped. (You should have about 1 cup of pureed berries. I used 1.5 cups.)|
|Arrange the sliced berries in the baked pastry shell. Set aside.|
|In a medium saucepan, combine the pureed berries and 1 cup granulated sugar. Bring to a boil over medium heat, stirring frequently. Whisk the corn starch into the water, and gradually add to the strawberry mixture. Bring to a boil, reduce heat, and simmer, stirring constantly, for about 10 minutes, or until mixture is considerably thickened. Remove from heat; stir in lime juice. Pour mixture over prepared pastry shell, spreading evenly with a spoon. Chill for at least 4 hours.|
|Just before serving, whip the cream, 2 teaspoons granulated sugar and vanilla until soft peaks form. Serve chilled pie with a dollop of whipped cream and additional berries or lime wedges, if desired.|