I love to eat them year round, not just during the hottest months. When my late husband Bill was alive, he would buy them fresh, rinse them in cold water, remove stems, slice into bite-sized pieces with a sharp knife, then sprinkle with sugar and serve warm over ready-made angel food cakes. When two strokes left him partially paralyzed, most of the work involved in preparing this sweet treat fell to me. To my amazement, with only one hand, he was still able to slice the strawberries and add the sugar. The first few times, I couldn’t help wondering if some of the red was blood, but he didn’t appear to be bleeding, and the dessert didn’t taste bloody.
After my husband died, I continued buying fresh strawberries and shortcake and preparing them the way Bill liked them because this made me feel closer to him. In the following poem from my collection, That’s Life, I illustrate this. Click this link to hear me read it.
The Art of Eating Strawberries
I eat them the way you like them,
feel close to you when I rinse them in cold water,
remove stems, tear into bite-sized pieces,
add sugar, let sit in the refrigerator,
heat in the microwave over shortcake,
so sweet, so warm,
wish you were here to enjoy them,
but you’ve gone to a better place
so I must eat strawberries alone.
Then I discovered whole all natural strawberries from Schwann. They’re already in bite-size pieces, so they don’t have to be sliced. They’re pretty sugary, as they are, and I don’t need the extra calories in angel food shortcake. Now I just put some in a bowl to thaw overnight, and they make a great breakfast treat. I think Bill would have approved. You can read more about other foods Bill liked and my cooking disasters in My Ideal Partner: How I Met, Married, and Cared for the Man I Loved Despite Debilitating Odds.
Do you have a favorite summertime fruit? How do you like to eat it: plain, with vanilla ice cream perhaps?