I am making an effort to throw less food away. Seems easy, but produce often hides in one of three drawers in the refrigerator. Items in plain sight are overlooked. Maybe an unexpected meal out. Suddenly I am awash in wilted produce, its turgidity waning in proportion to my interest in eating it.
At the end of a productive day, especially a day that featured yard work, gardening, and an emotionally bruising dog bath, which was tough on all parties, but surprisingly, the least on the dog, an abundance of strawberries is a welcome find.
Cleaned, capped, and given a whirl in a blender with gin, a few ice cubes and powdered sugar, it is a velvety cocktail that invites the creeping shadows of the evening. Topped with basil, which offers both contrast and earthiness, think mint minus the cloyingness, and it becomes a potential summer mainstay.
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