You know how I've been complaining that we didn't have a good strawberry crop this year and I've been buying them to make up for our shortfall. Well, there's no shortage of peas—this is just a small sampling of the hundreds of pods still on the vines.
I sat on my porch this afternoon and shelled these. And I'll cook them for dinner tonight with our grilled lamb and roasted potatoes. And for dessert we'll have what's left of the fresh strawberry pie I made yesterday - yum! I tried this recipe but added a bit of sugar to the cream cheese filling and cooked the glaze longer. People were mentioning in the comments that they couldn't get it to set up and I thought that might help. It did. It's very simple and fresh-tasting, not too sweet, and really let's the berries shine.