![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIaaxqY775eKY-cgujrSHnAwOnY-Wmt3XO82c_ekVtwVKweFtj_AC1ZRaOrqlJt9QOkSrsxcikQUJAyiEpSyxuKC6WJTCL9r0x44iN3yM47fDhmappnnRsmyRAWzSifgB77vLiwGAzlP8/s320/IMG_9610.JPG)
Strawberries season is just coming to an end in California, and the harvest this year is on track to hit a
record volume. On my recent visit to
San Francisco, I took advantage of the prolific season by making a favorite summer recipe: strawberry cobbler.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdz9_Nk8z9HoscBW_Yxwt5e6aI-wEPn5IcWVwiJrolYb7rY-jXgA3YmOStHS4chw47cnuw1k8fF9p-0wNKma9WqJuSYPgq6i7YEWaBPuzo5TSlHIG9WfxlZgxIh0zcOtNBeJLo1dufSRg/s400/IMG_9549.JPG)
As many dessert lovers know, strawberry cobbler is a huge crowd pleaser that requires very little effort to prepare. After making this dessert for many years, I was surprised to hear of a potentially better version of this old classic: add a fresh herb - lemon verbena.
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