Except that, even though "sugared strawberries" sounded straightforward enough, I wasn't entirely sure I knew what that meant. Thanks to this simple recipe, now I do.
(Start with sliced strawberries in a container you can put a lid on.)
(Cover them in sugar.)
(Put the lid on, and gently shake the container until the strawberries are evenly coated.)
(Leave the container in the fridge for a while - for me, this was overnight - and then eat one and delight in the tasty balance between tart and sweet.)
(As simple as the strawberries were to make, it was very - very! - difficult to spoon them onto a cake that I was giving away. But I did it...and it looked beautiful.)
Where I am: home
What I'm reading: the most recent issue of Time magazine