I have always admired (still do) people who could make things from scratch. Homemade bread, jam, ice cream, butter, homemade soap, and so on looked too complicated to me years ago. I believed in the lie that only a few special or talented individuals could make things from scratch.
I’m here to tell you that if I can do it then YOU can do it. You know, I don’t even like cooking but I love learning new skill sets and showing my children how important and rewarding it is as well. Best of all it tastes so much better than anything you’ll buy at the store. It is also so easy.
Please stop having limiting beliefs about yourself.
If you admire something about someone ask yourself why you admire that. If the answer is because you’d like to do that then start doing that. What is stopping you?
Strawberry is a fruit that needs to be eaten within a few days from picking, especially if you have a ton of ripe strawberries.
Here are three ways to use strawberry:
Strawberry Goodness:
Strawberry ice-cream or milk shake:
* 24 oz. strawberries
* 2 cups of sugar
* vanilla extract
* salt
* 2 cups of milk
* 4 cups of heavy whipping cream.
Blend all in a blender then place in an ice cream machine.
Strawberry Jam:
* 800grams of strawberry (chop in small pieces)
* 500 grams of sugar
* 1/4 cup minced fresh basil
Mix strawberry and sugar well.
Keep flame low at first. Once the sugar has dissolved you can change the flame to medium high. After 15 minutes you’ll see a white froth which you’ll want to remove. Cook for another 15 to 20 minutes. You’ll know when its ready by putting a spoonful on a plate. If it isn’t runny then it is ready. Jam can be kept in the fridge for 2 months.
Strawberry butter:
You’ll need 1 cup of soft butter, 8 fresh strawberries, and 3/4 cups of sugar. Sugar is always optional. Pulse it all in a blender.
Enjoy!
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A spirit of simplicity
The jam sounds delicious! I hadn’t thought to put basil in but I think it would taste very good.
Miz Helen
Congratulations your awesome post is featured on Full Plate Thursday,491 this week. Thanks so much for sharing with us this week and come back soon!
Miz Helen