Sally's bib has a pocket at the bottom. When I first saw this, the idea struck me as ridiculous. Sally was still just nursing, the package of bibs was from my grandmother, and I figured the neat and tidy food catching envelope represented a sort of quaint naivety.
Ha. It's nice to be wrong! Thank you Biee! I am dumbfounded by that food-catching bib's food-catching abilities. Sally is pleased because she gets to eat the same meal three times, and Fisher, who spends most of his time curled up under the high chair with high hopes, is stymied.
What we're eating right now is strawberries. I picked our first half-pint yesterday, but we've been eating Tim Friary's from the market since Saturday. We have been eating them mostly plain, but also sliced on top of a batch of whole-wheat puffy pancake, and most recently, in a delightful salad of homegrown lettuce and berries, Parmesan ribbons, and fresh pecans a friend brought home from a small farmers' market down south.
Are the berries ready at your house?
STRAWBERRY, FRESH PECAN, AND PARMESAN SALAD
Our lettuce is still going gangbusters. And our strawberries are loaded! There's nothing quite like a salad from your own garden, and strawberries, pecans, and balsamic are a classic combination. Ribbons of Parmesan cut the sweetness, and a good unfiltered EVO will give your dressing some depth.
1 big head buttery lettuce, washed and torn
1 cup strawberries, rinsed, hulled, and sliced
1/2 cup very fresh pecans, broken into bite-size bits
extra virgin olive oil (I like the unfiltered kind for this) and good balsamic vinegar to taste
sea salt and freshly cracked pepper to taste
Parmesan, for grating
Toss the lettuce, strawberries, and pecans together in a large bowl. Drizzle with olive oil and vinegar and season with salt and pepper to taste. Use a carrot peeler to grate ribbons of Parmesan over top. Serve at once! I ate mine with a piece of toasted sourdough and a runny fried egg.