This Week, In My Kitchen

A few sweet things, a couple of links, and not much else.

I’m doing something I don’t usually do and taking the whole day off.

I hope you are too—it feels like a good time for it.

It’s the kind of day to linger over another mug of tea, maybe start a new book, or just sit outside and not be in a hurry about anything.

Here are a few things I’ve been making lately—let’s get to it.

Spring strawberries are in, and a bowl of them sliced with cream and a few cookies is about as good as it gets.

Nothing fancy, and it always feels like a real treat.

I’ll be eating this approximately four times a week until further notice.

Pancakes were big on my agenda this week too—something I crave and adore, and with very little encouragement, could eat every day.

These started with this highly celebrated pancake mix, zhuzhed up with a little vanilla and nutmeg in the batter.

Especially good with a big pat of salted French butter melting over the top and a spoonful of fresh blueberry compote.

Here’s a good, easy recipe for the berries if you’d like to make your own.

And here’s a sort of plain-looking, but very good, snack plate I put together for a hungry person in the house who had just finished golfing and needed to be held over until dinner.

I’m very fond of a snack plate. It’s rarely the wrong answer.

And then there was this pie.

A fresh strawberry pie, which was, unfortunately, very good.

Here’s the recipe—make it now while the strawberries are at their best.

Thanks so much for reading!

I hope you’re able to take the day to rest, relax, and recharge. I’ll be back next Sunday with something new.