I spent a majority of this past weekend diving head first into a huge baking challenge of my own design: making homemade croissants. While the process (and end result) will be a post in and of itself, I had to show off the beautiful breakfast I made on Sunday to give me strength to finish them (for all you Mortal Kombat fans of yesteryear, I am in fact imagining pulling out the bloody spine of my opponent when I say “finish them”).
The beautiful strawberries came from my CSA this weekend and I just couldn’t wait to eat them. There was only a pint worth of strawberries, so I opted to use them as a great topping for my Fage Greek yogurt (love, love, love the stuff…all other yogurts bow down to the magnificence that is Fage), along with local honey I also got from Star Hollow Farm. There is just something about fresh strawberries that makes everything seem less daunting…including that croissant dough taunting me from the refrigerator.
Stumble It!
Adventures in Shaw 
Croissants are one thing I’ve never even thought about making at home. You’re a braver chef than I. I’ll be eagerly awaiting the results:-)
ok i am off to eat my local strawberries with my 2% fage and a drizzle of honey
because i wanna be just like you. and because it sounds perfect and i have all of that here right now!