Breakfast was a bowl of cold cereal with sliced banana, a glass of orange juice, and a cup of coffee. I weighed 157 pounds.
I had a cup of coffee at the office this morning.
I walked over to the HUB and had two slices of cheese pizza, a bag of potato chips, and a small sierra mist. On the way back, I walked through the State College Farmer’s Market. The local produce pretty much consisted of lettuce and strawberries. We have enough lettuce from the garden for now and we are getting strawberries in the CSA share. The walk was about three miles.
For dinner, Gretchen got us each an egg roll from Dorothy’s at the local Giant. Then we moved on to a spinach salad with radish slices and Balsamic Vinaigrette. Both the spinach and the radish were from the CSA, which Gretchen picked up today along with the rest of our weekly share. We each had two bottles of Saranac Pale Ale to drink. We finished with a strawberry sundae. Gretchen took the pint of strawberries that we got in our CSA share this week and used her Mom’s glaze pie filling recipe to make a fresh strawberry sauce for our dessert, which she served over French vanilla ice cream.
Glaze Pie Filling Recipe
…also makes a great dessert topping!
- 1 quart Fruit, cleaned, chunked, and divided into 1 cup and 3 cups
- ¾ cup Water
- 1 cup Sugar
- 3 tablespoons Corn Starch
- 1 tablespoon Unsalted Butter
- 1 pinch Salt
- Combine 1 cup fruit and water in a saucepan and cook over medium heat for about four minutes.
- Mix the sugar and corn starch and add to the saucepan.
- Continue to cook over medium heat, stirring constantly, until the mixture is thick and clear.
- Stir in the butter and the salt.
- Cool.
- Pour syrup over 3 cups fresh fruit.