Portland summers take their sweet time to kick in. June is a particularly torturous month as we wait for our days to heat up, for morning swimming lessons that don’t require a cup of hot cocoa afterwards and going to our favorite fountain without being driven away by the threat of a mini thunderstorm.
Making our wait easier is
the lovely Oregon strawberry, who’s season you could easily miss if you
blink (or spend too much time looking forward to July). Our week has
been full of strawberries. Monday we picked a flat and a half. Later we
ate them with biscuits and cream for dinner—making me “Best Mom Ever”.
Tuesday we made jam and have eaten it with (or for) nearly every meal since. Well, at least I have. Two batches of cream scones have been made and the second nearly devoured, always with spoons full of jam to accompany them. Yum. I have never made jam before this and have become instantly converted. Nothing else can really compare. I just hope we can save some to get us through the winter.
