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.