I’m making a small number of chocolate-dipped strawberries, just for today. Stop in for a taste of early Summer!
What shall I do with these? (other than perhaps eat them.) The crisp earthiness of Liona, or bright acidity of Creos? Liona, I think. Best strawberries I’ve had in a very long time.
I spent my high school days on the Central Coast of California. Specifically, the farming town of Santa Maria, midway between Los Angeles and San Francisco. In the old days, Santa Maria was called Central City, because that’s where the stagecoach stopped on the journey from one to the other. My memory of Santa Maria is my memory of strawberries big as your fist and sweet as a summer afternoon spent sliden’ the dunes of Oceano Beach. You could by half a flat at any farmstand for five dollars and two berries would fill your belly to bursting. I could say those strawberries were made sweeter by memory, but it wouldn’t be true–they really were that good.
These are not those strawberries. But they’re pretty darned tasty.
