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A GREAT MEAL SHOULDN'T COST A FORTUNE,
SO HERE ARE SOME ELEGANT HOMEMADE DISHES
THAT WON'T BREAK THE BANK...
A LUXURIOUS SOUP MADE WITH SIMPLE INGREDIENTS
THAT I ALWAYS HAVE ON HAND...
A COMFORTING 1-POT MEAL.
HOMEMADE MEATBALLS AND TONS OF VEGGIES
MAKE THIS A FAMILY FAVORITE...
DELICIOUS AND LIGHTER THAN AIR.
SWEET STRAWBERRIES LAYERED BETWEEN WHIPPED CREAM
AND TOPPED WITH A MERINGUE COOKIE.
DELICIOUS, AFFORDABLE, AND REALLY EASY TO MAKE.
♪♪
Closed Captions provided by Scripps Networks, LLC.
Captioned by Closed Captioning Services, Inc.
SO IT'S TIME TO GET STARTED ON MY ARTICHOKE SOUP
WITH FRESH MINT.
THIS IS A REALLY LIGHT SOUP.
THAT IS WHAT I'M LOOKING FOR ON A WEEKNIGHT.
YOU KNOW, THERE'S MANY NIGHTS WHEN I COME HOME FROM WORK
AND SOMETIMES I DON'T HAVE TIME TO GO TO THE GROCERY STORE
TO PICK SOMETHING UP,
SO I LIKE TO CHALLENGE MYSELF A LITTLE BIT
AND LOOK AT WHAT'S IN THE PANTRY AND KIND OF WHIP UP A DINNER,
AND I THINK THAT THE SECRET TO BEING ABLE TO DO THAT
IS TO HAVE A WELL-STOCKED PANTRY.
SO WE'RE GONNA START WITH AN ONION.
ONIONS ARE ONE OF THOSE THINGS THAT YOU SHOULD ALWAYS HAVE
BECAUSE YOU ADD THEM TO EVERYTHING.
THEY ADD A LOT OF FLAVOR.
SO WE'RE GONNA PUT A LITTLE BIT OF OLIVE OIL
IN THE BOTTOM OF THIS POT.
I'VE ALWAYS GOT SOME OLIVE OIL. CAN'T LIVE WITHOUT OLIVE OIL.
A LITTLE SALT AND A LITTLE PEPPER.
SO I'VE GOT TWO CELERY STALKS,
AND I ALWAYS HAVE SOME CELERY AT HOME.
IT DOES ADD A NICE FLAVOR.
IT'S ACTUALLY A VERY CLEANSING SORT OF VEGETABLE,
AND IT DOES ADD A LIGHTNESS TO THE WHOLE SOUP.
♪♪
AND LET THESE TWO SAUTé A LITTLE BIT TOGETHER.
LET'S GRAB MY ARTICHOKES.
SO I'M A HUGE LOVER OF ARTICHOKES,
BUT THEY'RE ONLY IN SEASON CERTAIN TIMES OF THE YEAR,
SO A GREAT SUBSTITUTE IS TO HAVE FROZEN ARTICHOKES,
AND I USE THEM FOR ALL SORTS OF THINGS.
THEY'VE GOT SUCH A GREAT FLAVOR AND A WONDERFUL TEXTURE.
1 12-OUNCE CONTAINER OF THAWED ARTICHOKE HEARTS.
ADD 2 CUPS OF CHICKEN BROTH,
AND I'M USING LOW-SODIUM CHICKEN BROTH.
THAT WAY I CAN CONTROL HOW MUCH SALT GOES INTO MY SOUP.
AND YOU ALWAYS SHOULD HAVE SOME CHICKEN BROTH, TOO,
IN YOUR PANTRY, BECAUSE IT COMES IN HANDY
AND ADDS LOTS OF FLAVOR.
WE'RE GONNA PUT THE LID ON.
WHILE THAT SIMMERS, I AM GONNA HEAD OUTSIDE
AND SNIP SOME MINT TO FINISH OFF MY SOUP
AND SOME PARSLEY FOR LATER, SO COME ON.
♪♪
SO IT'S TIME TO FINISH UP MY ARTICHOKE SOUP.
SO I'M GONNA START BY JUST
SEPARATING SOME OF THE MINT LEAVES.
I HAPPEN TO LOVE MINT. NOT ONLY DO I LOVE THE SMELL OF MINT,
THAT FRESHNESS, BUT IT WORKS SO WELL IN THIS SOUP,
AND I THINK IT'S IMPORTANT TO TRY AND GROW SOME HERBS
IN YOUR GARDEN AND USE THEM IN YOUR COOKING.
AND I'VE ALWAYS GOT, UM, MINT GROWING IN THE BACKYARD,
AND IF YOU'RE NOT CAREFUL,
IT ACTUALLY TAKES OVER YOUR HERB GARDEN,
SO YOU'VE GOT TO KEEP IT IN CHECK.
GIVE IT A QUICK LITTLE ROUGH CHOP
JUST TO HELP THE BLENDER OUT A LITTLE.
WE'LL ADD THAT RIGHT INTO THE BLENDER.
THEN WE'RE GONNA ADD A LITTLE BIT OF BABY SPINACH,
JUST FOR COLOR AND A LITTLE BIT OF A DELICATE FLAVOR,
AND ACTUALLY ADD SOME BODY TO IT, TOO.
ABOUT A CUP OF BABY SPINACH RIGHT IN THERE.
AND WE'RE GONNA LET THE HEAT OF THE SOUP
ACTUALLY JUST KIND OF WILT EVERYTHING.
TURN THE STOVE OFF.
OH, YEAH. AND HERE WE GO.
WE'RE JUST GONNA POUR THE SOUP
RIGHT INTO THE BLENDER.
AND NOW WE'RE GONNA PURéE IT ALL TOGETHER.
YOU WANT TO BE CAREFUL WITH PURéEING ANY HOT LIQUID,
AND I LIKE TO PUT A DISH TOWEL OVER THE TOP.
YOU DON'T WANT THE TOP TO COME FLYING OFF,
SO THIS IS REALLY JUST A PROTECTIVE MEASURE.
♪♪
OKAY.
AHH.
AH, IT SMELLS SO GOOD.
♪♪
POUR THE SOUP. SEE HOW THICK IT IS?
I NEED TO FINISH IT OFF IN JUST THE RIGHT WAY
WITH A LITTLE BIT OF LEMON,
AND I'LL TELL YOU THIS IS SORT OF THE SECRET TO THIS SOUP.
BY SQUEEZING JUST A LITTLE WEDGE OF LEMON JUICE
RIGHT OVER THE SOUP,
YOU BRIGHTEN UP ALL THE FLAVORS.
STIR THE LEMON JUICE RIGHT INTO THE SOUP.
MMM.
BECAUSE THE ARTICHOKES ARE NICE AND HEARTY,
IT MAKES FOR A REALLY COMFORTING SOUP,
AND SO BRIGHT AND FLAVORFUL
FROM THE MINT AND THE LEMON.
MMM. UP NEXT, I'M GONNA SWITCH GEARS A LITTLE BIT
AND I'M GONNA MAKE A HEARTY MEATBALL STEW.
HOMEMADE MEATBALLS AND LOTS OF TENDER VEGGIES
MAKE THIS A COMFORTING 1-POT WONDER.
SO IT'S TIME TO GET STARTED ON THE HEARTY MEATBALL STEW,
AND THIS IS REALLY COMFORT FOOD--
BIG MEATBALLS WITH LOTS OF VEGETABLES.
WE'RE GONNA START BY HEATING UP OUR CAST-IRON PAN.
I REALLY WANT IT TO BE NICE AND HOT
BY THE TIME I START SEARING OFF MY MEATBALLS,
AND WE'RE JUST ADDING OLIVE OIL.
NOW MY MEATBALLS.
I HAVE 3 TABLESPOONS OF WATER IN THIS BOWL
AND ONE SLICE OF WHITE BREAD.
TEAR THE BREAD AND ADD IT RIGHT INTO THE WATER.
YOU COULD USE MILK IF YOU WANTED TO.
USUALLY I WILL MAKE MY MEATBALLS WITH STORE-BOUGHT BREADCRUMBS,
BUT YOU DON'T ALWAYS HAVE BREADCRUMBS IN YOUR PANTRY,
BUT YOU ALWAYS HAVE SOME BREAD,
AND IT KEEPS THE MEATBALLS REALLY, REALLY NICE AND MOIST,
AND WHAT I LOVE ABOUT THIS STEW RECIPE
IS THAT YOU CAN SUBSTITUTE ANYTHING THAT YOU HAVE
FOR ANY OF THESE INGREDIENTS.
IT'S A GREAT WAY TO USE DAY-OLD BREAD, TOO.
GRAB A FORK, AND JUST USE THE FORK
TO SOFTEN AND SMUSH THE BREAD DOWN A LITTLE BIT,
'CAUSE YOU REALLY WANT TO BE ABLE TO INCORPORATE IT
INTO THE MEATBALLS.
SO WE'RE JUST GONNA ADD A LITTLE BIT OF FRESH PARSLEY
THAT I JUST PICKED FROM OUTSIDE.
ALL GOOD MEATBALLS NEED A LITTLE BIT OF FRESH PARSLEY
TO KIND OF BRIGHTEN UP THE FLAVORS A BIT.
LET'S GRAB THE MEAT.
SO WE'RE GONNA GRAB SOME GROUND BEEF AND SOME SAUSAGE
AND AN EGG.
SO WE'RE GONNA START
WITH SOME ITALIAN SAUSAGE.
AND THIS IS A PORK SAUSAGE,
SO IT'LL ADD LOTS OF FLAVOR TO THE MEATBALLS,
AND WHAT I DO IS I ASK MY BUTCHER
TO TAKE IT OUT OF THE CASING.
AND THEN WE'RE ALSO GONNA ADD 1/2 A POUND OF GROUND BEEF
RIGHT IN THERE.
SO USUALLY WHEN I SHOP I JUST GRAB 1/2 A POUND OF GROUND BEEF,
1/2 A POUND OF GROUND TURKEY, YOU KNOW, A COUPLE OF SAUSAGES,
AND I PUT IT ALL IN THE FREEZER
AND THEN I CAN DEFROST THESE TYPES OF THINGS
AND WHIP UP DINNER IN NO TIME.
ADD AN EGG SO THAT WE KEEP THIS WHOLE MIXTURE TOGETHER,
AND OF COURSE, SALT AND PEPPER.
WE'RE GONNA GRAB OUR PLATE HERE,
AND I'VE GOT A PLATE WITH SOME FLOUR ON IT,
BECAUSE WHAT WE'RE GONNA DO IS WE'RE GONNA SORT OF DUST FLOUR
ALL OVER THE MEATBALLS SO THEY DON'T STICK IN HERE,
AND ALSO THE FLOUR HELPS THICKEN THE STEW.
MIX THIS WHOLE THING TOGETHER.
JUST REMEMBER WITH MEATBALLS YOU DON'T WANT TO OVERMIX,
'CAUSE OTHERWISE THE MEATBALLS
END UP BEING REALLY DENSE AND HEAVY.
HERE WE GO. I THINK THIS IS A HEARTY DISH,
AND I KIND OF LIKE THEM A LITTLE BIT ON THE BIGGER SIDE,
BUT YOU CAN MAKE THE MEATBALLS WHATEVER SIZE YOU WANT.
AND PUT THEM DIRECTLY IN THE FLOUR.
♪♪
ALL RIGHT, DONE WITH OUR MEATBALLS.
NOW WHAT I WANT TO DO IS JUST ROTATE THEM
AND GET THEM LIGHTLY COATED WITH A LITTLE BIT OF FLOUR.
♪♪
YOU WANT A LITTLE SIZZLE WHEN YOU DO THIS
TO GET THEM NICE AND BROWN.
♪♪
I'M GONNA START CHOPPING MY VEGGIES.
SO WE'RE GONNA START WITH AN ONION,
AND, YOU KNOW, THE IDEA HERE
IS THAT YOU CAN USE WHATEVER KIND OF VEGETABLES YOU HAVE,
AND I'VE ALWAYS GOT ONIONS ON HAND.
JUST GONNA SLICE MY ONIONS,
AND THEY'RE JUST GONNA COOK DOWN AND CREATE A NICE STEW FLAVOR.
AND THERE'S SOMETHING ABOUT A STEW
THAT JUST FEELS SO HOMEY AND COMFORTING,
AND TODD ATE A LOT OF MEATBALL STEWS WHEN HE WAS A KID,
SO THIS IS SORT OF HIS INSPIRATION
WITH MY LITTLE BIT OF A TWIST.
LET'S SEE HERE. LET'S FLIP SOME OF THESE MEATBALLS.
GENTLY YOU JUST WANT TO KIND OF ROLL THEM AROUND.
YOU KIND OF HAVE TO TEND TO THEM A LITTLE BIT.
WE'RE GONNA FINISH THESE GUYS OFF IN THE STEW,
SO THEY'RE GONNA CONTINUE TO COOK WITH ALL THE VEGGIES.
I'M GONNA GET STARTED ON MY BELL PEPPER,
AND YOU KNOW, WITH STEWS I THINK IT'S ALL ABOUT COLOR.
AND PLUS THE RED BELL PEPPER ADDS A LITTLE SWEETNESS TO THIS.
SLICE THE BELL PEPPER.
AND YOU KIND OF KEEP IT RUSTIC,
SO YOU DON'T HAVE TO WORRY TOO MUCH ABOUT HOW YOU CUT IT.
ALL RIGHT, WE'LL PULL OUT THE MEATBALLS.
SO WHAT WE WANT TO DO IS BROWN ALL OF THE VEGGIES FIRST...
AND THEN WE'LL ADD THE MEATBALLS BACK IN ON TOP.
CLOSE THE LID AND LET IT FINISH COOKING.
NOW LOWER THE HEAT A LITTLE BIT
AND ADD A LITTLE MORE OIL.
THE SECRET IS THAT IF YOU BROWN ALL THE MEATBALLS
IN THE SAME PAN THAT YOU COOK THE VEGGIES,
IT GIVES THE VEGETABLE STEW A LOT MORE FLAVOR.
ALREADY YOU CAN SEE THE COLORS COMING TOGETHER.
A LITTLE SALT AND A LITTLE BIT OF PEPPER.
AND START SAUTéING THIS TOGETHER,
AND LET'S CONTINUE WITH THE MUSHROOMS.
I'M JUST USING REGULAR BUTTON MUSHROOMS.
I'VE ALWAYS GOT SOME MUSHROOMS AT MY HOUSE,
AND I USE THE BUTTON MUSHROOMS THE MOST,
'CAUSE THEY'RE THE EASIEST TO FIND
AND THEY ADD A NICE MEATINESS TO THIS.
I'M JUST GONNA QUARTER ALL OF THEM,
SO OF COURSE, THEY'LL SHRINK AS THEY COOK,
AND THEY ALSO ABSORB A LOT OF FLAVOR.
START ADDING OUR MUSHROOMS INTO THE POT...
AND A LITTLE BIT MORE SALT
AND A LITTLE BIT MORE PEPPER.
THERE WE GO.
COOKING THIS IN LAYERS.
WHILE THAT COOKS,
I'M GONNA GET STARTED ON MY GREEN BEANS,
AND WHAT I WANT TO DO WITH THE GREEN BEANS IS SNAP THEM,
JUST THE ENDS, AND THEN WE'LL CUT THEM IN LITTLE PIECES.
ALL RIGHT, I'M GOING TO FINISH MY GREEN BEANS
AND THEN GET STARTED ON MY POTATO
AND FINISH OFF MY MEATBALL STEW.
♪♪
I'M FINISHING UP MY GREEN BEANS FOR MY HEARTY MEATBALL STEW.
JUST GOT A COUPLE MORE, AND I'M JUST CUTTING THEM
INTO 1-INCH PIECES OR SO JUST SO THEY COOK FASTER.
LET'S ADD ALL OF THE GREEN BEANS
INTO THE MUSHROOMS AND THE BELL PEPPERS AND THE ONIONS.
SO LOTS OF COLORS, LOTS OF TEXTURES.
OKAY.
NOW WE'VE GOT A POTATO.
I'VE ALWAYS GOT POTATOES,
'CAUSE TODD LOVES ANYTHING THAT HAS POTATOES IN IT,
AND I THINK IT JUST MAKES IT A LITTLE BIT HEARTIER.
SO I'M JUST GONNA PEEL THIS ONE RUSSET POTATO,
AND I LIKE THE RUSSET BECAUSE THEY'RE NICE AND STARCHY.
I DON'T HAVE TO MAKE A RICE OR A PASTA
OR ANYTHING ELSE TO GO WITH THIS.
I JUST CUT IT IN HALF LENGTHWISE LIKE THIS.
CUT IT IN SLICES.
SO NOW I WANT TO MAKE A LITTLE BIT OF A BED HERE,
SO MOVE ALL THE VEGGIES OVER ALL AROUND.
WE'RE JUST GONNA PUT THE POTATOES
DOWN ON THE BOTTOM OF THE PAN.
FIT THEM ALL IN THERE,
SO THAT WAY IT GETS A NICE LITTLE CRUST ON IT
AND IT COOKS NICE AND EVENLY.
SO I'VE GOT
A 15-OUNCE CAN OF TOMATOES HERE,
AND WE'RE GONNA USE JUST THE CHOPPED TOMATOES.
SPREAD IT OUT RIGHT ON TOP,
AND THE TOMATOES ADD NICE FLAVOR AND BODY.
IT'S GONNA COOK DOWN INTO A LITTLE TOMATO SAUCE.
I'VE ALWAYS GOT CANNED TOMATOES IN MY PANTRY.
THEN TO SPICE IT UP JUST A LITTLE BIT,
WE'RE GONNA ADD A FEW PINCHES
OF RED PEPPER FLAKES
JUST TO GIVE IT A LITTLE EXTRA OOMPH.
NOW WE NEED A LITTLE BIT OF LIQUID
SO IT CAN COOK AND TURN INTO A STEW,
SO WE'RE GONNA DO 1 1/2 CUPS OF CHICKEN BROTH.
IT ADDS A LOT OF FLAVOR.
OH, YEAH.
WE'VE GOT TO ADD THE MEATBALLS BACK ON TOP
SO WE CAN FINISH COOKING ALL OF THE MEATBALLS.
♪♪
SPREAD 'EM OUT SO THEY'RE EVEN
AND THEY'RE FLAT ON TOP OF ALL OF THE VEGGIES.
SO NOW I'M GONNA PUT THE LID ON
AND THIS IS GONNA SIMMER FOR 20 MINUTES
UNTIL IT TURNS INTO A NICE STEW.
IN THE MEANTIME, I'M GONNA CLEAN UP,
AND THEN THIS SHOULD BE DONE.
♪♪
WOW. TAKE A LOOK AT MY HEARTY MEATBALL STEW.
(inhales sharply) AHH.
IT SMELLS SO GOOD. THAT'S MY FAVORITE PART WHEN I COOK
IS JUST TO KIND OF JUST INHALE ALL OF THE WONDERFUL AROMAS.
GRAB A MEATBALL
AND SOME VEGGIES.
TURN IT OFF, AND SEE HOW BEAUTIFUL AND COLORFUL IT IS?
AND OH, MY GOSH, THIS MEATBALL
IS SO SOFT AND LIGHT.
IT'S LIKE LITTLE PILLOWS, LITTLE CLOUDS.
SO I TAKE SOME OF THAT. I WANT TO GET A LITTLE POTATO,
MAYBE A LITTLE MUSHROOM.
MMM. MMM. MMM!
YOU KNOW WHAT?
BECAUSE THE MEATBALLS HAVE A LITTLE BIT OF GROUND BEEF
AND SAUSAGE, THEY'RE SO LIGHT AND FLUFFY,
AND BECAUSE OF THE BREAD, OH, MY GOSH.
LET'S TRY GREEN BEAN, TOO.
AH, AH, AH.
IT'S JUST SO COMFORTING AND WARM.
ALL RIGHT, SO UP NEXT, DESSERT, AND I LOVE DESSERT--
STRAWBERRY CREAM PARFAITS.
IT'S PERFECT AFTER THIS.
A SWEET AND WHIMSICAL DESSERT THAT TASTES AMAZING
AND IS REALLY EASY TO MAKE.
SO I'M STARTING ON MY STRAWBERRY CREAM PARFAITS,
AND THESE ARE OUT-OF-THIS-WORLD DELICIOUS.
HONESTLY, THEY'RE SO LIGHT, IT'S UNBELIEVABLE,
PLUS THEY'RE SO EASY.
I'M JUST MASHING ONE BAG OF FROZEN THAWED STRAWBERRIES
IN THEIR JUICE,
AND I USUALLY GET UNSWEETENED,
OTHERWISE THE WHOLE THING BECOMES TOO SWEET,
AND YOU KNOW, FOR THE DESSERT YOU COULD USE ANY FRUIT
THAT YOU HAVE ON HAND.
I'VE ALWAYS GOT FROZEN STRAWBERRIES IN MY FREEZER.
DONE WITH THAT.
YOU SEE HOW EASY THAT IS.
NOW I HAVE A BAG WITH ABOUT EIGHT MERINGUES IN THEM,
AND YOU CAN BUY THESE MERINGUES AT THE GROCERY STORE
OR AT YOUR LOCAL BAKERY,
AND I'VE ALWAYS GOT THEM ON HAND IN MY PANTRY,
BECAUSE IT'S A NICE LITTLE MIDNIGHT SNACK.
SO JUST CRUSH THEM. THEY'RE JUST MADE OF EGG WHITES AND SUGAR,
AND IT'S MUCH EASIER TO DO IT IN A PLASTIC BAGGIE,
BECAUSE OTHERWISE, UM, THEY GET KIND OF SHARP.
WE'RE GONNA FOLD THEM INTO OUR WHIPPED CREAM.
VERY LIGHT AND VERY AIRY AND ABSOLUTELY DELICIOUS.
NEXT, LET'S GRAB SOUR CREAM
AND HEAVY WHIPPING CREAM.
SO WE'RE GONNA ADD A LITTLE TANG TO THE WHIPPED CREAM
BY ADDING A LITTLE BIT OF SOUR CREAM TO IT,
AND YOU WANT TO MAKE SURE THAT EVERYTHING IS REALLY COLD,
'CAUSE IT'LL FLUFF UP AND BE REALLY NICE AND LIGHT.
I'M GONNA MEASURE OUT 2 TABLESPOONS OF SOUR CREAM,
AND YOU WANT TO MEASURE IT OUT,
OTHERWISE THE SOUR CREAM WEIGHS DOWN THE WHIPPED CREAM.
SOUR CREAM IS IN.
NEXT WE'RE GONNA DO A CUP OF HEAVY WHIPPING CREAM.
♪♪
AND LET'S START WHIPPING THIS UP
AND INCORPORATING LOTS OF AIR
MAKING IT LIGHT AND FLUFFY.
START SLOWLY SO YOU DON'T COVER YOURSELF IN CREAM,
AND THEN LITTLE BY LITTLE AS YOU INCORPORATE AIR
AND IT STARTS TO THICKEN, YOU CAN RAISE THE SPEED.
♪♪
NICE. OKAY, SO NOW THAT WE'VE GOT THAT,
WE'RE GONNA ADD THE CRUSHED MERINGUES.
♪♪
THEN WE FOLD IN THE MERINGUES.
YOU JUST WANT TO BE CAREFUL
AND NOT TAKE ALL THE AIR OUT OF THE WHIPPED CREAM.
NOW WE'VE GOT OUR LITTLE PARFAIT GLASS.
WE'RE GONNA START WITH THE WHIPPED CREAM MIXTURE.
SPOON A LITTLE BIT IN,
THEN ON TOP WE SPOON SOME STRAWBERRIES.
SEE HOW PRETTY THAT IS?
YOU CAN START TO SEE THE BEAUTIFUL COLORS.
AND THEN A LITTLE BIT MORE
OF THE WHIPPED CREAM-MERINGUE MIXTURE.
MMM. AND THEN JUST A LITTLE BIT MORE OF THE STRAWBERRIES
FOR A LITTLE PRETTY COLOR RIGHT ON TOP.
THEN I TAKE MY LITTLE MERINGUE.
CUT THIS MERINGUE IN HALF,
AND THIS IS JUST SIMPLY FOR GARNISH,
SO YOU DEFINITELY DON'T HAVE TO DO THIS,
BUT YOU PUT IT RIGHT ON TOP JUST TO MAKE IT EXTRA PRETTY.
AND YOU CAN MAKE IT AND THEN LET IT SIT IN THE FRIDGE
AND THEN SERVE IT WHENEVER YOU WANT.
DIG DEEP.
PERFECT LITTLE BITE.
MMM.
CRUNCHY, LIGHT MERINGUE
WITH A NICE LITTLE TART BITE
FROM THE SOUR CREAM AND THE WHIPPED CREAM.
MMM, AND THE STRAWBERRIES, SO LIGHT AND DELICIOUS.
HONESTLY ONE OF THE BEST DESSERTS.
FAST, EASY--MMM-- AND ULTRA-DELICIOUS.