Yesterday was cool and rainy here which, after weeks of scorching temperatures and months of intense sunshine, was utterly blissful. To make the most of the cooler weather we slipped into long sleeves for the first time in ages, and headed to the local farmer’s market to wander about the gorgeous fresh produce. While we were there I snapped up four big punnets of strawberries for just $5! A lot of the strawberries were perfect but a few of them were beginning to look a little worse for wear, so after picking out a few of the best ones and having them on toast with cream cheese and honey, I decided I needed to do something with the rest sooner rather than later. Happily, the cooler weather made yesterday perfect for baking!
I drizzled the strawberries with a little balsamic vingar and sprinkled them with brown sugar, then roasted them until they were wonderfully syrupy. Of course, there was only one option for the resulting pile of delicious, sweet and tangy, roasted strawberries. I obviously had to put them in a cheesecake. Since my first foray into baking cheesecake I’ve quickly become the cheesecake queen around these parts. That recipe is a keeper!
Once I was done baking, Reubs and I spent the rest of the afternoon curled up on the couch on my mum’s back verandah with our Daisy dog. We read our books and listened to the gentle pitter patter of the rain on the roof. Later, we had roast veggies and chickpea sausages for dinner, followed by strawberry cheesecake for dessert. It was lovely. A perfect Sunday really.
I hope you’re weekend was equally as delightful? Wishing you all shiny, happy things for the week ahead!