We got home kinda late tonight because we had to go all the way across town to Target to get Michael some new swim trunks. Yesterday was water play day at school and he managed to come home with everything he went with... except his swim trunks. Which wasn't a huge deal because those trunks were very nearly too small for him. It's better that he remembered to bring home his expensive Crocs than the outgrown swim trunks. But he needed new ones tonight because tomorrow he's going to spend the day with his favorite babysitter and she has a new pool in her back yard. I'm hoping she'll let him swim ALL day; I'm going to hand him over to her tomorrow morning with a full can of spray sunblock (50+).

So since we got home so late tonight, I wasn't in the mood to cook, and certainly not anything noteworthy. I could have had leftovers and I should have... but my avocados are more quickly spoiling so I just whipped up my favorite: avocado smashed on a toasted Everything bagel.



The Kendall Jackson Zinfandel really jazzed things up, though. Heavenly.

But even though my dinner wasn't very fancy, my dessert was. Well, first of all... the very fact that I even had dessert was pretty fancy because I never do. But these strawberries looked particularly luscious. And I had an idea for just how I thought they'd be tastiest.



I made the cream from cream cheese, ricotta cheese, heavy cream, honey and lemon zest. I masserated the strawberries with sugar and a splash of port wine. I served it with three little vanilla cookies and a slice of lemon.

Refreshing and sweet, creamy and a little bit tart. Perfect summer dessert.