Kick off summer with this lovely coffee cake studded with the fresh fruits of June. Slices of strawberries and rhubarb are baked in a sweet, moist cake topped with baked brown sugar. On a sunny weekend morning, a piece of this beautiful strawberry rhubarb coffee cake, a cup of coffee, and a chair on our porch are all I need for breakfast.
The past few days, my cooking and baking has been at a minimum. With all the fresh produce available this time of year, we have been eating lots of salads and raw fruits, because when food is this fresh, it tastes so good in its most natural state. Raspberries, blueberries, and cherries are in season right now, and they are some of the most flavorful fruits! This is the time of year to be outside as much as possible, and to let go of the schedule as much as possible. Sometimes the best recipe is no recipe at all, but just eating raspberries right from the bush, or stopping along the road at a stand that says “washed sweet cherries,” and eating the sweet, juicy cherries right there in the car.
Sometimes the best photo is the one you didn’t take, the one that shimmers in your memory like water in a lake.
Sometimes you just want to laugh a little longer and hug your loved ones a little tighter, stay up a little later, and drink a strong cup of coffee in the morning.
Sometimes the best stories are the ones you cannot possibly put into words, but remain in your heart forever.
I hope you are all having a wonderful summer, and I will be back soon with a recipe to share! I have been working on my favorite pico de gallo recipe, but it still needs some work, much to my son’s and husband’s pleasure in testing each batch.