Strawberries!

Last month while I was slaving away to strip paint off of that old door, Josh was working on a little project of his own.  He got a wild hair while perusing the garden section of Lowe's one day, and decided that he wanted to have his very own strawberry patch.  At our house.  So guess what we have on our patio now?

I was skeptical at first, but as it turns out, strawberries do quite well in Albuquerque during the spring.  Most of the berries we've gotten so far have been pretty tiny, but they're ripe and edible and quite tasty.  The other day we made our first batch of daiquiris (supplemented by some extra berries from the local Mexican fruit stand), and I baked some strawberry cinnamon bread.  I didn't manage to get any photos of the bread, but it's delicious.  Recipe below.

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Strawberry Cinnamon Bread

3 cups flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking soda
3 teaspoons cinnamon (or, if you're me, 5 or 6)
4 eggs, beaten
1.5 cups oil
2 (10oz) packages frozen strawberries thawed or 2-3 cups fresh strawberries sliced

Mix dry ingredients in a large bowl.  Form a hole in the middle, mix the eggs and oil, and pour into hole.  Add berries and mix by hand.  Pour into two greased loaf pans and bake at 325 degrees for 1 hour 15 minutes.  Cool before cutting.  I recommend consuming with either cream cheese or Nutella.