“Mom, can you help me pick out what song should be in my head today?” Abby asked me this yesterday as we were in the throes of the morning scramble. (My next website, Breakfast: A Hate Story). I took the request as a lucky break, considering I was at that very moment grabbing strawberry jam from the fridge praying that neither she, nor her sister, nor her father would launch into Michael Jackson’s “Jam” as soon as they saw the jar on the table…thereby firmly planting the horrendously horrendous chorus in my head all day long. (Do you remember this song? The one that featured Michael Jordan in the video and that, for me, is impossible to separate from images of college girls dancing in Donna Karan body suit tops and high-waisted jeans? The fact that this song is so front-row-center on all our brains should give you some idea of the level of MJ-obsession we are dealing with in our house right now.)
I threw out a few options for Abby’s cranial playlist — while stealthily spreading jam on her toast — until she finally settled on The Black-eyed Peas “I Gotta Feeling,” which her class is performing at her school’s “Field Day” next week. And then I returned the jam to the fridge way in the the back…behind the TraderAdes, behind the mustard, behind a high wall of pickle jars.
Fresh Strawberry Spread (Not Jam)
Slice up a medium bushel of de-stemmed strawberries (about 1 1/2 cups) and add to a small saucepan with about 1/3 cup sugar and the juice from one juicy lemon. Let the mixture cook on low heat for about 10 minutes until everything is syrupy. Cool, then whirl in a food processor for about three seconds. Store in a clean jam jar for up to a week. Spread on toast (or toasted pound cake, as shown above), waffles, pancakes, or drizzle into vanilla ice cream for strawberry sundaes.
Speaking of Strawberries: This week is “Strawberry Week” at Babble’s The Family Kitchen. All week long: parfaits, pies, granitas, ice cream, fools!