You guys, it was HOT AS HADES earlier in the week. This is kind of why I love fall more than summer. That, and I get to eat all things pumpkin with the rest of the world.
But I won’t complain. Areas of the US are getting far more unpleasant (and dangerous) high temperatures than lil ‘ol southwest Michigan and so I’ll just thank the good Lord above for my air conditioning and shush my little woes away.
Besides, I’ve got BIG plans to head to the beach without a sand-eating toddler this weekend and hot as Hades sounds pretty darn ideal for that. Our neighbors said Lake Michigan water is “in the 80’s”. I’ll believe THAT when I feel it, but the idea of it sounds fantastic. Especially since I’m beginning to feel very large and in charge pregnant with all of the aches and pains to go along with it. A little R&R in the water sounds like just what I need.
But speaking of summer, the 4th of July is less than 2 weeks away (!?) and I literally have no idea how that happened. I feel like summer is half over by that point (not really, but I’m pessimistic in that way) and I’m not wanting to pack away the rompers, sandals, and beach toys just yet. I mean, I just pulled out my popsicle mold a few weeks ago!
It’s a shame, I know. I almost forgot about the darn thing being buried away in the depths of my kitchen cabinets during the many, many long, cold months we Michiganders endure. I’ve got some popsicle making to catch up on and decided first up would be strawberry popsicles as strawberries are the first fruit to come into season around us.
The strawberries this year were good, but not the best. Sad, but true. Even still, freshly picked strawberries are WAY better than anything you get from a grocery store…and of course there’s the sense of satisfaction that comes with picking your own. But even less-than-the-best strawberries are absolutely divine when you give them a perk of lime juice and a touch of honey. It’s the perfect sweet-tart combination, especially on those blazing hot days. Now, I just need to figure out how to get my popsicles to the beach without melting…wish me luck! 😉
- 5 cups strawberries, hulled
- 1 lime, juiced
- ¼ cup honey
- 10 popsicle sticks
- Puree ingredients together in a blender or food processor; pour into 4-ounce popsicle molds, filling nearly to the top.
- Insert popsicle sticks two-thirds submerged into the puree and freeze for 6-8 hours or until solid. Allow to sit at room temperature 5-10 minutes before removing from molds and serving.