On this day, one year ago, we put up our very first blog post and subsequently entered into the world of food blogging. How crazy is it that it’s already been a year? Ridiculously so. In fact, it went by so fast that we almost didn’t even realize it. Last Thursday I had already climbed into bed and was going through my right-before-sleep routine: check work email, check personal email, check Facebook, check Foursquare check-ins, check blog comments…when…
[What follows is an actual internal conversation I had with myself. This is just a small glimpse into what goes on inside my mind. You're welcome.] OMG. IT’S APRIL. DID WE MISS OUR BLOGAVERSARY? When did we start the blog? Please tell me it was May. It wasn’t. It was definitely before Mother’s Day. Why isn’t the page loading? Scroll…scroll…click. Pizza post was the first one…okay…PHEW. April 25. Need to put this on a sticky note on the calendar, or I’ll forget. “Blogaversary is Monday!”
If you’ve learned anything about us over the course of the last year, you’ll understand why missing this day would have been catastrophic. We are a people that LOVE to celebrate. Any event, any time, any place, anywhere. Tell us the occasion – we’ll bring the dessert and champagne.
Truth be told, we celebrated last night. After all, Easter is a cause for celebration all by itself, and let’s face it…there’s no way this Strawberry Pie was going to last through the night. We wish we could have a huge party, though, and celebrate with all of you! This year has been so. much. fun. It has been awesome to meet all of you. Seriously. I cannot tell you how much your comments, emails and food-blogger friendships mean to us. Every single one is like a little sprinkle of confetti on our day.
So, it stinks that we couldn’t celebrate together, but you can think of this recipe like a “some assembly required” goodie bag. (And I don’t mean that in the IKEA way…this is actually a small job…no cursing required.) This Strawberry Pie comes together super fast, and it’s absolutely delicious. A very merry un-Blogaversary to you!
1 9-inch pie crust, pre-baked
3 quarts sliced strawberries
1 cup powdered sugar
For the vanilla-flavored whipped cream:
1 cup heavy cream
1 tbsp. + a couple pinches of powdered sugar (additional pinches unnecessary, but I love a sweet whipped cream!)
1/2 tsp. vanilla
Fill a baked pie crust with sliced berries piled as high as possible. (Really, the more ridiculous, the better.)
Top berries with 1 cup of powdered sugar.
Cover with vanilla-flavored whipped cream.
Refrigerate for several hours.
Enjoy! (Champagne is optional but highly encouraged.)