A couple of weeks ago, I sent a friend a text that went something like this…
“I think I’m going to call 2013 the year of living bravely.”
Just a few weeks before, I’d taken the plunge and registered for the Chicago Marathon (my first full), something I said I’d never do. It felt too big, too scary. But something inside me said it was time to be brave, so I filled out the entry and hit ‘submit’, butterflies and all.
Fast forward to the email and phone call that led to the afore mentioned text. A local news station had inquired about whether or not I would be interested in doing a couple segments for them about cooking with kids. Me? Really? I’m usually more a behind the scenes, behind the camera kind of girl. After a few deep breaths I answered the email with a ‘yes’ along with ideas to share in the segments. My oldest boy, Ben, would be joining me and we’d be cooking together.
On the day of the taping we were both buzzing with nervous excitement. Ben kept saying, “I can’t believe we’re doing this Mom.” All the while I nodded in agreement. I really couldn’t believe we were either. The anchor put us at ease immediately as we rehearsed our plans for the segment. The camera began rolling and I quickly forgot it was even there.
The segments completed, we loaded up the car to head home. Ben turned to me and said laughing, “Mom, that was so fun! I never thought I’d be able to ever do anything like that!”
My thoughts were the same.
It’s a day I will remember for a very long time. A day that taught both Ben and I that while taking chances can be scary, they can also lead to amazing experiences and meeting new people. Worth every moment of butterflies and doubt. If you’d like to watch our segment, just click HERE.
This Berry Fool is one of the two recipes we made for our TV segments. It is light and delicious and the sweetness of the berries really shines. If you haven’t decided on a dessert for Easter, this would be perfect. It’s an easy dessert to make with your kids, as you can see from the pictures, my own boys enjoyed every minute.
- Serves 6-8 (this is a doubled version of the original recipe)
- 14 small strawberries, plus 2 small strawberries, halved (optional)
- 2/3 cup sugar, plus more, to taste
- 1 1/2 cup raspberries, blackberries or blueberries, or a mixture
- 2 tsp. fresh lemon juice
- 1 1/2 cup heavy cream, well chilled
- 8 small fresh mint leaves (optional)
- In a small bowl, stir together the quartered strawberries, lemon juice and the sugar.
- Using a fork, smash the berries until they are jamlike and mostly pureed.
- Add the raspberries/blueberries/blackberries and crush lightly with the fork.
- In a chilled bowl, using an electric mixer, beat the cream on medium to medium-high speed until firm peaks form when the beaters are lifted.
- Scoop the chilled fruit into the cream and, using a rubber spatula, fold the fruit into the cream until just incorporated.
- Serve immediately or cover and refrigerate overnight.
- Spoon into dessert bowls or glasses. May also be served over a slice of pound cake or angel food cake.
- *adapted slightly from Williams Sonoma