Make: Lemon Cookies, Whipped Cream, and Fresh Strawberries

Last weekend, I reallllllly wanted to go pick berries. I want to do that more often this summer actually. But the weather was iffy and all the berry patches in a 1 hour radius either did not answer their phone or weren’t sure if the berries were to be ready on Saturday. 

Since I had gave up on it for this weekend, I was DE.LIGHTED. to see a little carton of local fresh off the stem strawberries when I walked into Gateway. 

They were tiny and vibrant and dense and amazing. Sorry Driscolls, these are true strawbs. 

I also got into a baking mood on Saturday (which rarely happens). I wanted to use up some of our leftover lemons before they went bad. 

I followed this recipe for lemon zest sugar cookies and they were soooooooo fresh and good.  

Lastly. I had seen a little Kilner kit for homemade whipped cream. A Kilner canning jar with a handle and a little whisk ball. That was it! 

Since Zach is way into protein shakes, we have one of those! And everyone has a handful of mason jars. 

I poured in 1 cup of heavy whipping cream, 1 teaspoon of vanilla, and a tiny bit of powdered sugar. And then just shook for a couple of minutes and let it set up in the fridge. 

The strawberry tops and the carton they came in went into the compost! The lemons once juiced and zested went into a pitcher of water for the last little bit of flavor.  

Sunday morning we had fresh berries, homemade cream, lemon cookies, and cold brew for breakfast. 

THIS IS SUMMER.  

- Emily