We had a legitimate heat wave in Seattle last week — which, as you can probably guess, isn't all that common. I didn't feel much like cooking, and instead found myself reaching for simple salads, popsicles and sparkling water. With a few scoops of ice cream thrown in for good measure.
That's how the idea for this recipe was born: we had sweet strawberries from the farmers market and I thought, instead of going out for ice cream cones, we could make our own and linger in the backyard instead.
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