Hi Lisa, so good to see your face and hear your voice this morning! Wishing you safe and happy travels this summer! Full of laughter and joy, time with family and friends, new tastes and new ideas. However, I am also wishing you time to be able to rest and relax. I am always in awe of all that you do, Lisa. You are a fabulous writer-this I know -and although I know nothing about baking ( except that I love to eat baked goods and I have a irrational fear of making my own pie crust lol) I can imagine you are an amazing baker too just from the passion-and the love-you put into everything you do. I once was a young woman , married and making my way into the world with a child trying to make it in the so- called man’s world and scrambling as a young family trying to make ends meet. Dealing with family health issues and the daily struggles that entails. Although I wouldn’t do anything differently lIt takes a toll. So take a breath and give yourself a hug. And, after saying all of that, if you are close to San Diego… let me me give you a hug! Love, Christine
My condolence on the loss of your grandfather. What a blessing to have him for as long as you did.
I am traveling with my Mom in mid-June to Paris. I have been, but my Mom has not. This is her retirement trip and I am taking her along because I think everyone should see Paris once in their lifetime. Any food recommendations while we are there? And I also second the notion if you are in the San Diego area this summer, it would be great to catch you on your book tour. Or I will need to make it a road trip if you are further north. :)
So, to start, I preheat my oven to 450 while I trim and rough cut my strawberries. Different size chunks is best - some small enough to dissolve entirely, some big enough to stay in tact. Taste them. How sweet are they? Are you cool with the tartness? This determines how much sugar you'll put on it.
Put them, single layer, in a deep baking dish. Metal best, glass fine. For about every three cups of rough cut strawberries I use about 1T freshly squeezed lemon juice and the tiniest pinch of salt. Then, I sprinkle the sugar over it all - typically about a whole cup for 3c of strawberries. If they are terribly underripe and grocery store bought you might need more (let those kind of strawberries macerate for awhile - you also might need a touch of water). But if they are fresh and ripe and juicy, let the sugar bring out their water and try not to overpower them with sugar.
Pop them in the hot oven and turn down to 400. Stirring frequently, roast them until they are the texture and consistency you want. I like to go long and hard (and even keep my heat up a little higher because I am confident and like that caramelized effect). Keep these in the fridge for a couple of weeks, freeze for longer keep. You can also put them up in jars, but please follow temp and canning instructions very carefully. I'm not expert enough on that to advise! :)
Also, we were so lucky to sit and look at so many photos from the 50's and 60's. He was a rugged sumbitch from another era, that is for damn sure. I come by my wildness (and philtrum) quite honestly!
Lisa. Thanks for sharing. I’m so sorry to hear about your grandpa. Sending you much love and a huge hug.
Yes Trayte and I are strawberried up. Thank you so much for sharing the recipe. Only thing amiss on our adventure was having you with us. Going in search of rhubarb tomorrow 💗
Hi Lisa, so good to see your face and hear your voice this morning! Wishing you safe and happy travels this summer! Full of laughter and joy, time with family and friends, new tastes and new ideas. However, I am also wishing you time to be able to rest and relax. I am always in awe of all that you do, Lisa. You are a fabulous writer-this I know -and although I know nothing about baking ( except that I love to eat baked goods and I have a irrational fear of making my own pie crust lol) I can imagine you are an amazing baker too just from the passion-and the love-you put into everything you do. I once was a young woman , married and making my way into the world with a child trying to make it in the so- called man’s world and scrambling as a young family trying to make ends meet. Dealing with family health issues and the daily struggles that entails. Although I wouldn’t do anything differently lIt takes a toll. So take a breath and give yourself a hug. And, after saying all of that, if you are close to San Diego… let me me give you a hug! Love, Christine
This message is so kind and lovely and much needed.
Thank you for your generosity - it means so much to me. Women take care of women in the most beautiful ways. Thank you!
Sending you so much love in return xo
Hello, and how wonderful to see and hear your sweet voice! I am sorry for your loss of your grandpa.
I wasn't aware you had workshops, and my, what wonderful locations too! I look forward to hearing more about them.
Thank you for sharing bits of your life with us.
Thank you Debe!
You can find out more about the overseas culinary workshops at
https://www.reverieforever.com/
We have a good time! :) I hope you can join us some day
Hi Lisa,
My condolence on the loss of your grandfather. What a blessing to have him for as long as you did.
I am traveling with my Mom in mid-June to Paris. I have been, but my Mom has not. This is her retirement trip and I am taking her along because I think everyone should see Paris once in their lifetime. Any food recommendations while we are there? And I also second the notion if you are in the San Diego area this summer, it would be great to catch you on your book tour. Or I will need to make it a road trip if you are further north. :)
Thank you!
Melissa - how exciting about Paris! I'll hammer out a Paris essay while I'm over there - hopefully in time to be of some use to you!
Happiest trails - and with any luck, I'll make my way down to San Diego - hadn't considered it but it sounds like I should! :)
Much love, L
Thank you so much, I will check them out.
Big Nance and I are just back from strawberry picking. Would you share your roasted strawberry jam method?
Big Nance!! I'm so jealous!
So, to start, I preheat my oven to 450 while I trim and rough cut my strawberries. Different size chunks is best - some small enough to dissolve entirely, some big enough to stay in tact. Taste them. How sweet are they? Are you cool with the tartness? This determines how much sugar you'll put on it.
Put them, single layer, in a deep baking dish. Metal best, glass fine. For about every three cups of rough cut strawberries I use about 1T freshly squeezed lemon juice and the tiniest pinch of salt. Then, I sprinkle the sugar over it all - typically about a whole cup for 3c of strawberries. If they are terribly underripe and grocery store bought you might need more (let those kind of strawberries macerate for awhile - you also might need a touch of water). But if they are fresh and ripe and juicy, let the sugar bring out their water and try not to overpower them with sugar.
Pop them in the hot oven and turn down to 400. Stirring frequently, roast them until they are the texture and consistency you want. I like to go long and hard (and even keep my heat up a little higher because I am confident and like that caramelized effect). Keep these in the fridge for a couple of weeks, freeze for longer keep. You can also put them up in jars, but please follow temp and canning instructions very carefully. I'm not expert enough on that to advise! :)
Starting to chop now!
Ps. I also put a little lemon zest and vanilla paste in mine! :)
Oh vanilla paste yum
Great photo- you have his philtrum!
He had strong genes!
Also, we were so lucky to sit and look at so many photos from the 50's and 60's. He was a rugged sumbitch from another era, that is for damn sure. I come by my wildness (and philtrum) quite honestly!
love this space!
Thanks for being here! :)
Lisa. Thanks for sharing. I’m so sorry to hear about your grandpa. Sending you much love and a huge hug.
Yes Trayte and I are strawberried up. Thank you so much for sharing the recipe. Only thing amiss on our adventure was having you with us. Going in search of rhubarb tomorrow 💗
Condolences.