We have been going to Costco a lot lately….and not just for paper towel and toilet paper. Peaches, strawberries, and blueberries have all been at the top of my Costco grocery shopping list lately. I know they’re not organic, but they still are really tasty, and how nice is it to open your fridge and see a huge bowl of 15 peaches, 2 pounds of strawberries, and 4 pints of blueberries staring you in the face? I just might turn into a giant peach if I’m not careful (or maybe I already am a giant peach….just put my pregnant belly in a reddish-orange shirt!).
A couple weeks ago we went to my former roommate’s place for dinner. She’s pregnant too, so we had all sorts of things to chat about (we’re so similar!). It was great to catch up, commiserate about pregnancy woes, and awesome to have another meal cooked for us! She made phenomenal chicken tacos with a Rick Bayless sauce (apparently you can find them in convenient little pouches at Whole Foods) and chilis rellenos with a fantastic, spicy chili sauce.
For dessert, I brought strawberry shortcake and homemade strawberry ice cream. Obviously not really a Mexican dessert to go along with the tacos and chilis rellenos, but with all those strawberries from Costco, I didn’t have a choice!
Strawberry Shortcake (recipe found here)
4 – 6 tablespoons sugar (adjust to suit your own taste)
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
4 tablespoons sugar
1/3 cup cold butter, cut into small pieces
1/2 cup cold milk
1/2 teaspoon pure vanilla extract
whipped cream (I prefer the real thing)