Saturday, June 30, 2012

Tea two and two for tea

When I was a girl, summers up in the mountains of Pennsylvania meant exploring the streams to keep cool or sitting in the shade of a big ol' tree reading.  Like anywhere else, the heat of summer could be oppressive and stifling but was usually a breeze; although, not necessarily a cooling one. 

On sunny days, my mom would often have a jug of tea brewing in the sun.  Garnished with sprigs of fresh mint from the garden, sun tea was something I drank in abundance.  It's something I enjoyed then and still do.

It's lighter tasting and less bitter than regular brewed tea because there is less tannin released from the tea leaves.  Quite refreshing.

More recently a childhood joy of mine has turned into something sinister . . . although I never once got sick from sun tea there's all kinds of blah-blah-blah warning that sun tea can be a veritable petri dish bacteria.

I'm not one of those people has a bottle of hand sanitizer in every room or sterilizes every surface I touch.  If you don't expose yourself to germs there's no way your body can build an immunity to them.  I'm not saying wallow in filth and you'll be healthier for it . . . don't be ridiculous . . . but living in a purified environment only makes you more sensitive to cooties that your supposedly protecting yourself from.

Anyhoo . . . there are bacteria commonly found in water which can be destroyed if the water is heated to a temperature of 195° for three to five minutes.

Tea steeping in a jar on your porch won't get any hotter than 130° Fahrenheit, which isn't hot enough to kill germs.

Frankly, I'd be surprised if its even possible for anything to be alive in our drinking water . . . it's so chlorinated and chemically processed.

Again . . . I've never gotten sick from sun tea.  However, that may be because there are certain steps you can take to keep the germies at bay.  One . . . use a clean container.  Soap and hot water should be sufficient but you can also rinse the container in a bleach solution made with 1-1/2 teaspoons to 1 tablespoon of bleach per gallon of water for added security.

We've always used plain old fashioned mason jars to brew tea.  But they have special fancy dancy copntainers specifically for brewing sun tea . . . basically a big mason style jar with a spigot.  The problem with the spigot is that it's hard to get them thoroughly clean with all the little nooks and crannies and whatnot.

Just keep in mind that sun tea doesn't keep as well as regular brewed tea so make sure to refriderate what you don't drink right away and don't keep it around for more than a day or so.  And, if it gets syrupy or has weird floaty ropey thingies in it then don't drink it . . . that's bacteria and you've just brewed yourself a healthy culture.

Anyhoo . . . sun tea is really easy to make, delicious, requires minimal effort and requires no energy other than that which comes from the sun.

Sun Tea Recipe

Put 4 to 6 tea bags into a clean 2 quart glass container. Fill with water and cap. 

Place outside where the sunlight can strike the container for about 3 to 5 hours. Move the container if necessary to keep it in the sun. When the tea has reached its desired strength, remove from sun and put it in the refrigerator. You can leave the tea bags in the jar if you want.

The tea will probably taste more mellow than what you are used to from using boiling water. The slow seeping has a way of bringing out a slightly different flavor from the tea. 

Serve over ice with a few sprigs of fresh mint and/or a squirt of fresh lemon.

Print Recipe

Friday, June 29, 2012

Firewater Friday - [sic] 'em!

I read a lot.  I see '[sic]' in text all of the time but I never really knew what it meant.  I had what I thought was a rough idea . . . enough so that I didn't make any sort of effort to figure out exactly what it meant. I notice that it usually appears next to a word that is misspelled . . . so I assumed it had something to do with that.  But I'm reading a book now that it's appearing all over the place which prompted me to find out precisely what it means.  Because I don't really no [sic].

I found out that it is used when quoting text and is meant to show that how it appears in the original.  It follows the unusual/incorrect word or phrase. Usually, when referring to uncommon spellings or out of use words or language.  

Sic is Latin and short for sicut which means "thus", or more specifically "thus was it written".   Basically, it's an indicator by the author who is basically saying, "Hey, I'm not stupid.  I know it's spelled wrong but that's the way was originally written.  So, don't bust my chops." 

As a side note, when people want a dog to attack you might hear them say, “sic ‘em!”   They're not saying "thus 'em"; like that would make any kind of sense.   "Sic" used in this way is actually is variation of the word "seek" . . . as in "seek them!" or "pursue them!".

Dill Cucumber Gin & Tonic 

Cool, light and quite refreshing

2 Springs Fresh Dill
Cucumber, Sliced Thing
1 Shot Gin
Tonic Water

In a rocks glass gently muddle 2 sprigs of fresh dill. 

Add three long, skinny slices of cucumber

Fill glass with ice.

Add gin and fill with tonic water.

Add a squirt of fresh lime juice top of the drink

Print Recipe

Thursday, June 28, 2012

How my garden grows . . . it's growing

New Brew Thursday - Plan B Brews

Connecticut has a small . . . but growing . . . chain of restaurants called Plan B.  The "B" stands for beef, burgers, bourbon and beer.  All of which they have in abundance . . . they have creative burgers, a diversity of bourbons and along with everyday run of the mill beers they have rotating taps of amazing micro-brews.

Hubby and I make the pilgrimage to this mecca of awesomeness every month or so.

On a recent visit we had a short wait for a table in which to ponder the beer menu.  There were so many choices . . . so many good choices . . . what to choose??

By the time our table was ready we had completed sufficient research  . . . gotta love free Wi-Fi access . . . to make our decisions on which beers to enjoy with our burgers.  We both chose a different selection; ones that we each preferred but also so that we could both taste as many different beers as possible.

We both chose three and these were our choices:

Prima Pils by Victory Brewing Company 

This beer as won many awards and, after tasting it, I can understand why.  This pilsner style beer was smooth and delicious.  However I was impressed . . . and a little surprised . . . with the unexpected bite of hops.   The hoppy bitterness and mellow maltiness balance out to create a very enjoyable beer.   The glass was left with an impressive amount of lacing.   (5.3% ABV)

312 Urban Wheat Ale by Goose Island

It's a very sessionable beer (4.2% ABV) that screams summer . . . or better yet . . . drink me its summer!  312 has a slightly sweet fruitiness that compliments  the wheat and hops; creating a flavor that is surprisingly well balanced.  It has a creamy mouth feel that goes down oh so easy.  This is an excellent go-to beer if you're looking for something light but are craving more flavor than your average mass produced light beer.

Tramp Stamp Belgian IPA by Clown Shoes Beer 

The name alone was enough to get me to try this beer . . . that and the lure of hoppy goodness.  The description of this beer is thus: "Like a stamp on a tramp, this brew is about not so subtle seduction."  Yeah, that about sums it up.

This was an amazing beer . . . seriously you MUST try this one.  I've never had a beer with such a complexity of flavors.  With all that this beer has going on it surprising how well it all pulled together to make . . . well, lets just say . . . it's like a party in your mouth . . . with clowns! 

How to describe the plethora of tastes . . . it was a little sweet and a little bitter. Just as the hoppiness is rolling off your tongue wheatiness washes in and then it finishes clean . . . ready for more.  There is nothing subtle about this beer including the alcohol content (7% ABV).  I was truly impressed and highly recommend this beer.

Mary’s Maple Porter by Brooklyn Brewery

Hubby ordered this one . . . I like porters and stouts, but I don't love them like he does and I'm not a huge Brooklyn Brewery fan so it wouldn't have been on my list in any case.

It was . . . to be perfectly blunt . . . meh.  All the Brooklyn beers I've tasted have a weird flavor to them that I've yet to nail down and this one has it, too.    It's a deep dark porter and you can definitely taste the maple syrup.  But again, it was just okay but I wouldn't jump at the opportunity for another one.  And even my stout/porter loving hubby agrees with that assessment, so take that for what it's worth.  (6.9%)

He'Brew Bittersweet Lenny's R.I.P.A. on Rye by Shmaltz Brewing Company

A strong (10% ABV) IPA brewed with rye malt and named for Lenny Bruce . . . okay, gotta try it.  Admittedly, I'm not a huge fan of rye beers.  This beer was definitely strong, definitely hoppy and definitely yummy.  Bitter and sweet . . . coffee and caramel are pronounced but somehow balanced out with citrussy grapefruit and pine notes.  The rye in this beer wasn't an issue for me at all . . . it all just kind of worked out very nicely to make a very good and tasty beer.  Also, despite the high alcohol content, there was no overt boozy taste to throw off the enjoyment.  It's a big beer and a pretty intense flavor experience . . . and it's kosher . . . I say go for it!

Vermonster by Rock Art Brewery

An American barley wine  . . . a great BIG one and without a doubt falls into the category of an extreme beer.   It's strong, both in alcohol (10% ABV) and flavor.  Vermonster pretty much slaps your taste buds around with bitterness . . . clearly not for faint of heart nor for the novice beer drinker.  But it's not all bitter . . . a sip of this brew comes with essences of fruit, caramel, malt and pine.  Despite the huge flavor and richness it finishes surprisingly clean.  Very nice.  This is a sipper not a pounder . . . sit back and relax and enjoy as it warms in your glass and the flavors change subtly as it does so . . . making for an interesting drinking experience.  Yes, I said experience and I mean it.  This is a good one . . . 


Oh . . . we had more than just beer.  We had wings and burgers too . . . om nom nom nom.  If you haven't been to Plan B, I would say GO!

Wednesday, June 27, 2012

How my garden grows . . . like crazy!

Beet and Feta Salad

2 Cans Whole Beets, Halved
8 Radishes, Chopped
2 Tablespoon Olive Oil
1 Tablespoon Balsamic Vinegar
Pinch Sea Salt
Pinch Freshly Ground Black Pepper
1/2 Cup of Feta Cheese
6 Fresh Mint Leaves, Chopped

Combine all ingredients in a bowl.  Mix well and chill to allow all the flavors to mingle.

Tuesday, June 26, 2012

I slept like a baby . . yeah, right!

There is one expression I simply do not understand . . . 'I slept like a baby'.  I know what it means, I get it .. . . I've lived it . . . it makes no sense.    

I remember when we brought him home from the hospital I would be up with him all night while he cried and cried and I cried.  That was me sleeping like a baby.

Leave him in his bed and let him cry himself to sleep they said.  Okay . . . well then he'd cry and cry in his crib and I'd lie in my bed and cry.  That was me sleeping like a baby.

And then when he did sleep, he'd wake up every couple hours to be fed.  That was me sleeping like a baby.

As he grew older I told him he couldn't leave his bed unless he had to use the potty.  That if he needed something he had to call me.  Then it was mom, mommy, mom, mother? MOM!! . . . every couple hours.  That was me sleeping like a baby.

I don't think I got a decent night sleep until after he was five years old.

I'm not complaining . . . really I'm not . . . I'm just saying that whoever came up with saying couldn't possibly have been a parent because 'sleeping like a baby' is anything but.

If I had my choice between sleeping like a baby and sleeping like I log I'd much prefer making like wood and cuttin' some zzzzzzzzzz's.  Just sayin'.

Bacon and Egg Savory Cupcakes

16 Slices Bacon
1 Can (16.3 Oz) Pillsbury® Grands!® Homestyle Biscuits
1 Cup Shredded Cheddar Cheese
8 Eggs
Salt And Pepper, If Desired

Heat oven to 350°F. In 10-inch skillet, cook bacon over medium heat about 4 minutes or until cooked but not crisp, turning once. (It will continue to cook in the oven.) Set aside.

Spray 8 jumbo muffin cups or 8 (6-oz) glass custard cups with cooking spray. Separate dough into 8 biscuits. Place 1 biscuit in each muffin cup, pressing dough three-fourths of the way up sides of cups.

Place 2 bacon slices in each biscuit cup, add a pinch of cheese and crack an egg over each. Season with salt and pepper.

Bake 25 to 30 minutes or until egg clears are set. Run a small knife around cups to loosen. Serve immediately.

Makes 8 servings

Print Recipe

Monday, June 25, 2012

It boggles my mind

I love word games.  As long as I've been able to read and write I've enjoyed word search puzzles, crossword puzzles, Scrabble, Boggle and so on.

I still have my puzzle books lying around the house and a Scrabble board in the game closet.  Puzzle books are all well and good because I can pick them up whenever and I don't need to bug someone to play with me and Scrabble is only good if I have someone else to play with.  I like the challenge of playing with a competitor so I find myself more and more attracted to digital word games like Words with Friends (a Scrabble-like game) and Scramble with Friends (A Boggle-like game).    I find these games engaging because even though I am playing against another person I can still play at my leisure as time permits.  And the best part is that I can have multiple games going with multiple people all at once . . . often more than one game going with the same person at the same time, too!

That being said, my sister and I have a healthy rivalry when it comes to Scrabble and I like to play against her whenever I have the opportunity.  Nothing beats a one on one, face to face, get in  your face game.  You know with all the ribbing, jibing,  gloating and whatnot.

However, I've noticed an interesting trend while playing Words with Friends and Scramble with Friends . . . specifically with my sis.  She tends to be better at crossword type games . . . like Words with Friends.  And I seem to better at anagram type games . . . like Scramble with Friends.  

I seem to lose more Words with Friends games when I'm playing against my sister (I do win some) as opposed to winning most (if not all) Scramble with Friends when she is my opponent.

I find it to be an interesting trend.   They are, of course, totally different types of word games.  Words with Friends being more strategy and has not set time limit and therefore allows more thought to go into each move.  Whereas Scramble with Friends is more of a spontaneous, fly by the seat of your pants three round game with a set amount of time to complete each round.

I don't know if its that I see words in anagrams better than she does . . . perhaps I've had more practice playing anagram type games.  I don't know.  But it is interesting . . . and at least I'm better than her at something.  

Anyhoo . . . just my observation.

Black Bean and Corn Salad

1 Can, 14 Ounces, Black Beans, Rinsed and Drained
2 Cups Fresh or Canned Corn
1/2 Red Onion, Chopped
1 1/2 Teaspoons Ground Cumin
1 Handful Cilantro, Chopped
2 Teaspoons Hot Sauce (Or More to Taste)
1 Lime, Juiced
2 Tablespoons Olive Oil
Salt And Pepper

This is a great recipe to use for left over corn on the cob.

Combine all ingredients in a bowl. Let stand at least 15 minutes for flavors to mingle, then toss and serve. 

Print Recipe

Saturday, June 23, 2012

How my garden grows - we have baby 'maters!!

How my garden grows . . . growing zucchini

Zucchini plants are stupidly easy to grow.   All they need is sun, water and some love.   They grow fast and produce squash like crazy . . . when they're healthy, that is.  Within ten days time my plants went from this to this with absolutely no maintenance . . . we were on vacation and we came home to enormous plants starting to bear fruit.

My poor zucchini plants have been the abused by pests every year that we've had our garden.  First come the squash and cucumber beetles followed inevitably by powdery mildew.  Both will greatly diminish the output of the plant at best and destroy the plant at worst.

Fortunately, both the these problems are easily eradicated by chemical means or controlled by organic measures.    I'll give you both options for both methods that I've had varying degrees of success with.

My plot is in a community garden where we are only allowed to use organic products.  However, in the past, I have used Sevin for pest control and Daconil as a fungicide . . . both with exceptional results.  

One simple thing is to lay a mat of tin foil around the base of the plants.    Most of these pests prefer the shady underside of the leaves; which is also where they lay their nasty little eggs.  The idea is either to confuse them by reflecting a light underneath the plant or to cook the eggs to an uncomfortable temperature. It also helps to prevent bugs like squash borers from coming up from under the soil from emerging and climbing up the plant.

There are plenty of organic fungicides and pesticides available commercially, but I haven't tried them.    I use homemade organic concoctions for pest and fungus control.  They're really quick and easy to make . . . not to mention inexpensive.  

For pest control I make an orange oil insecticide.  Simply combine 1 tablespoon of orange essential oil with 1 quart of water in a spray bottle.  Then add 1 teaspoon of cayenne pepper to the mixture and shake the bottle to mix the oil with the water.  Spray the orange oil pesticide on the stems, undersides of the leaves and the vegetables themselves to protect them.  Store the pesticide away from heat and direct sunlight. Shake the bottle before each use.

Believe it or not, milk makes a great fungicide.  It's so easy to make a milk based fungicide, too!  It is believed that the antibiotic qualities of pasteurized milk impede the germination of powdery mildew spores and also provides nutrients to the plant.   All you need to do is dilute one part organic cows milk with between five to ten parts water. Spray the solution during the cool of the morning to reduce the risk of foliage being burned in intense sunshine before it dries. Wet both sides of leaves and stems until it begins to drip off. Reapply after rain or irrigation. It is most effective when applied in the early stages of infection.

Proper watering is also important to make your plants as productive as they can be.  First of all, they like a LOT of water . . . the zucchini fruit is mostly water.  If the soil is dry make sure you give them a good drink.

Generally speaking but especially once the plants start flowering you should watering only the bottom of the plant near the roots.  The first reason is the plants are susceptible to diseases when wet, so you should make sure to avoid watering the leaves and stems of your zucchini plants, if possible. 

The second reason is as simple as the birds and the bees . . . well, the bees mostly.  Zucchini plants need the bees to pollinate the female flowers in order to make the squash.   You don't want to water the from the top because you will wash the pollen from the flowers.    

Take care of your plants . . . protect them, water them . . . and they will give you more zucchini than you can possibly consume.  

Friday, June 22, 2012

Firewater Friday - The mountains are calling and I must go

Mount Washington in New Hampshire is one of the most amazing places I've ever visited.  Home of the world's worst weather and record holder for the highest wind gust ever recorded in the northern hemisphere and second highest wind gust world wide at 231 miles per hour set in 1934.  

I've been to the top of the rock pile at least once a year for the past 10 years and several times prior to that.  Why visit the same place over and over again?  Because it's different every time I go.  I've been up in every season . . . fog, rain, hail, snow, sunshine, above the clouds.  It can be 80 degrees in the valley and freezing with snow at the summit.   You can drive up in the clouds and be above them at the summit.  It can socked in on the way up and clear blue sky day on the way down.  I've rarely seen animals up top and those I've seen are birds.  And it's always windy up there . . . that is except for my last visit last week.    There was just a whisper of a breeze.  

That was pretty cool but made it really interesting was the number of bugs.  I've never seen a bug on Mount Washington and this time there was a plethora of bug . . . so many varieties it was amazing.  Obviously, they're there all the time . . . they're usually just hiding out and laying low to avoid the weather and wind.

These are the bugs I encountered that day . . . stink bugs in a variety of colors, black flies,  stone flies, beetles and last but not least a yellow swallowtail butterfly.

Pretty neat, huh?

Fresh Lime Frozen Margarita

I think the secret to a really really good margarita is fresh limes.  Admittedly, its not as easy as pouring a margarita from a jug of TGIF mix . . . I guess it depends on how badly you need that margarita!

5 Fluid Ounces Tequila
3 Fluid Ounces Fresh Lime Juice
1 Fluid Ounce Sweetened Lime Juice
3 Fluid Ounces Triple Sec  
Ice Cubes
1 Lime, Cut Into Wedges
Kosher Salt

Measure the tequila, lime juice, sweetened lime juice and triple sec into a blender filled with 4 cups of ice.  Cover and blend at highest speed until drink is almost smooth.

Rub a lime wedge around the rim of a margarita glass and dip in salt.  Pour into a glass; garnish with lime. Serve immediately.

Print this Recipe

Thursday, June 21, 2012

New Brew Thursday - Peach Maple Mead

Hubby and I discovered the Sap House Meadery in February.  We did a tasting of the regular and seasonal meads.

So, when we went back to the White Mountains of New Hampshire for our summer vacation we made sure to make a trip to Center Ossipee and drop by again to see what Sap House had on tap.  

Again we did a tasting . . . how could we not want a taste of each and every one?  Their meads are so wonderful! (See previous review)

Fear not . . . we were mindful of the fact that we were on the motorcycle.  Being the passenger has its benefits . . . wink, wink.  ;)

We had a long conversation with Mead Master and co-owner of Sap House Meadery Ash Fischbein (that's what I call him . . . I don't know if that's his official title) and his dad.  We discussed mead, mead making, and all sorts of other topics.  We spent an hour and a half tasting, talking and visiting.  Either Ash actually likes us or he's a really really patient person to put up with us for so long.   Nah, he must just be really patient.  

Anyhoo . . . 

The seasonal mead they had for the summer was a Peach Maple Mead.  It was absolutely fabulous!  So much so that I had to go back for a second taste and walked out of the store with two bottles.

Ash told us this mead is made with locally grown whole-fruit peaches, never juice, and was aged in American Oak barrels . . . just like an Oaked California Chardonnay!

The mead is a pale golden color with a lovely peachy aroma.  You can really taste the freshness of the peaches but its not all encompassing.  You get a real mead flavor with hints of peach and maple . . . it's really quite nice and balanced.  It's very clean on the palate . . . not at all sticky or overly sweet.  And, despite the relatively high alcohol content . . . 13.5% ABV . . . there is no boozy taste.    Really quite lovely.

I'm looking forward to a visit in the fall when we've been promised a bottle of a strawberry and a blackberry maple. Mmmm .  .  . I can't wait!

Visit Sap House Meadery's website or check them out on Facebook!

Wednesday, June 20, 2012

Baby Duck Following a Man . . . OMG too cute!

How my garden grows . . . 'splodin!

Coming to the garden for the first time after being away for ten days on vacation was quite a surprise . . . a very pleasant surprise.

Almost everything in the garden is absolutely busting out all over the place . . . holy-cow-wow big and healthy.

The only exception being the pepper plants, which are healthy and some are even bearing fruit.  But they aren't really getting very big . . . we're missing something.  

And, the cucumber plants which, while definitely recovering from the cucumber beetle attack are still kind of sad looking.

Due to some serious weeding before leaving for vacation the weeds weren't nearly as bad as they could have been . . . nor were they as bad as I expected them to be.  But still there were plenty to pull and after yanking weeds for an hour there were still more.  Weeding is a job that never ends. **sigh**  But overall plants are blossoming and seedlings are thriving.  

We have several small zucchini and lots of blossoms.  I expect that we will be eating some in a few days.  

Although the bad bug population is greatly diminished and appear to be leaving the cucumber plants alone altogether, there were many adult squash beetles on the zucchini plants.  But not all bugs are bad!  We have bees buzzing around pollinating things and lady bugs are out and about.

The tomato plants are ridiculous.  Before we left we made sure all the stems were tucked inside the cages.  Still, many the stalks had grown so much and so thick over the past week and a half that there is no way to get them into the cages without breaking them.  And they are covered in blossoms!

The lettuce, radish and beet seedlings are all big enough to start thinning them out.    The nasturtiums are getting big, I can't wait for them to start flowering!

The bean and pea plants are sending out tendrils all over the place and climbing their trellisses.  

I even spied a tiny cucumber.    

So we yanked weeds, thinned and watered.

I'm pleased with how the garden is coming along.

It's all so gratifying.

Tuesday, June 19, 2012

Strawberries are the angels of the earth

Hubby and I were out and about on the motorcycles when we passed a strawberry farm.  I suddenly had a flashback to my first job ever. 

Back when I was a kid . . . probably 11 or 12 . . . I got a summer job on a local farm pick strawberries.  I don’t remember the actual amount I was compensated but I got paid per bushel picked.  It was an easy way for a kid to pick up some funds for summer fun.

Where were the child labor laws then?  Huh? Huh!?

Anyhoo . . . as I recall it wasn’t exactly a fun job.  What I remember is that it was hot and I spent hours on my hands and knees in the dirt picking strawberries for not a whole heck of a lot of money.  But, when they handed over that cold, hard cash it seemed like it was worth it.

But what I recall with the most clarity was that it seemed like every other strawberry I picked had a big snotty looking slug on it munching away and having a grand ol’ time of it.  Effectively grossing me out and ruining the strawberry in the process.   No . . . I didn’t get paid for those. 

Consequently, you won’t ever catch me picking strawberries or any other fruit at one of those pick-your-own farms.  Been there, done that and it wasn’t fun.  Nope . . . I’ve done my time. 

Still, I love strawberries and I’m not opposed to buying strawberries that some other sucker has picked . . . enjoy the fruits of someone else's labor, as it were.  Strawberries and champagne, strawberries dipped in chocolate, strawberry ice cream, strawberry jam . . . it’s all good.  In fact, our wedding cake was strawberry shortcake.  YUM!

Bestest  Strawberry Cake

1 Box White Cake Mix
3 Tb. Plain Flour
1 (3 Oz) Box Strawberry Jell-O
1/2 Cup Water
1/2 Cup Oil  
1 Cup Fresh Strawberries, Chopped
4 Eggs
1 Recipe Strawberry Cream Cheese Frosting, recipe below

Combine cake mix, flour, Jell-O and water.  Add oil and eggs, one at a time, beating well between.  Add strawberries.  Beat 2 minutes.  Pour batter into well greased and floured 9×13 pan.  Bake at 350 for about 45 minutes.

Strawberry Cream Cheese frosting

1 Stick Butter, Softened
1 (8 Oz) Package Cream Cheese, Softened
6 Cups Powdered Sugar
1 Recipe Strawberries In Syrup, Recipe Below

Combine and mix all ingredients in mixer or with hand mixer.

Strawberries in Syrup

1 Pint Strawberries
1/4 Cup Raw Sugar
Juice of 1/2 Lemon

Wash the strawberries and remove the green stems. Cut the strawberries and place them in a bowl (I put them in a zip top plastic food bag instead of the bowl). Toss them with the sugar and cover the bowl with plastic wrap and place it in the refrigerator for at least 2 hours and even overnight.  

Strawberries are the angels of the earth, innocent and sweet with green leafy wings reaching heavenward.  ~Terri Guillemets