When I first had strawberries like this, it was just with sour cream and brown sugar, and the strawberries weren't macerated. And that's a wonderful way to serve them when they're fresh. But I usually found myself wanting to keep strawberries on hand for two or three days, and that meant macerating, so I altered the recipe to accommodate that. I keep strawberries in my refrigerator throughout the season, and make creme fraiche (which is not truly creme fraiche, but close enough) about twice a week, and I often have this for breakfast as well as dessert. —Kayb
I'm a business professional who learned to cook early on, and have expanded my tastes and my skills as I've traveled and been exposed to new cuisines and new dishes. I love fresh vegetables, any kind of protein on the grill, and breakfasts that involve fried eggs with runny yolks. My recipes tend toward the simple and the Southern, with bits of Asia or the Mediterranean or Mexico thrown in here and there. And a peanut butter and jelly sandwich on a float in the lake, as pictured, is a pretty fine lunch!