Until now, it hadn't quite hit me that Eric and I had bought a house. There were a lot of questions that we'd been waiting answers on... like when exactly we'd be closing. Which then left a lot of other things open. Would we be able to refinish the floors before we moved in? Would we be able to paint rooms? And when the heck would we even be moving? But now a lot of these questions have been answered and we can officially get excited about the move. Currently, I'm not that stressed about the process. Yes, I know there's a lot of work to be done. But we're in a good place with packing and, for now, we're basking in the joy of knowing that in just a little over a month, we will be home.
It's hard to express how important this move is for us. We've been wanting to purchase a place for a long time. But, more importantly, we've wanted to live in a place where we felt comfortable. Living in South Boston has a lot of benefits, but it never felt like a place where Eric and I could be ourselves. We're looking forward to becoming a part of our new town's community; to embrace all it has to offer. And I think we both agree we'll be welcome with open, loving arms.
Last week, we got our first container of Florida-grown strawberries in our farm share box and while maybe I should have just let them be, I was too excited. Roasting the berries doesn't take a way from their flavor, but, instead, deepens it. Their tartness shines through the balsamic reduction. Including ice cream just brings the dessert together. And who ever passes up on a chance to eat ice cream? Not this guy.
Balsamic Roasted Strawberry Sauce
Yield 4 servings
2 pints of strawberries, hulled and cut in half
1/4 cup brown sugar
1/2 teaspoon vanilla extract
1 cup balsamic vinegar
Ice cream (or, if having for breakfast, plain yogurt)
1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
2. Whisk together the balsamic vinegar, brown sugar and vanilla. In a bowl, pour 1/4 of the liquid of the strawberries and toss to coat. Spread onto the baking sheet in an even layer and roast for 12 minutes.
3. Meanwhile, transfer remaining liquid into a small saucepan and set over high heat. Once it reaches a boil, cook until liquid has reduced in half and is a syrupy consistency.
4. Remove strawberries from the oven and transfer to a bowl. Pour balsamic reduction over strawberries and toss to coat.
5. Scoop ice cream into bowls and top with sauce.