All my baking this weekend was inspired by the berries recently in at my produce market: strawberries for scones, raspberries for a tart, and blueberries for sauce to top a glazed lemon cornmeal cake. They're pricey but worth it in small quantities right now.
There are lots of strawberry scone recipes out there, but I like this one from a food blogger with that deadly combination of culinary and photography skills. And some really nice flowers to boot. I'm in awe. And grateful to her for this recipe, which served ably as the centerpiece of Saturday morning brunch at the Figs.
When I know we've got a big event to go to where I will only see Husband from across the room and Sophie as a blur as she races by in a crowd of kids (or in this case, flies by on a zip line), it's nice to have a little "we three" time. Although now that we're all three in our separate places on Monday morning, it seems like a long time ago.