They will never let you down. When you’re ending a week full of cold rain (in late May!), an Athena skunking, an extended family member’s major surgery, way too much work, and a kindergarten orientation for your baby – when you’ve already experienced pretty severe PTSD from the first time around – there’s only one answer. Go home to your mom and make some Strawberry Shortcake Kabobs. They’re pretty. It’s all pretty. Sometimes I just want someone to take care of me again.
Although after the orientation, when he was high on animal crackers, crayons, and donuts – and meeting his nice teacher for next year, and I was high on NOT having had an anxiety attack in front of Fellow Future Kindergartener Parents, he asked me who my favorite person in the world is. I answered CORRECTLY by saying, “Well, Dada, of course!” (obviously I want something here and it may or may not be popcorn on the stove, a hug, and a third baby – although babies don’t come from hugs). And Des said, “Well my favorite people are myself, Dada, and Nana.” Doh! “Not even me, baby?”
Here’s something I am buying, though. The ingredients for more Patriotic Strawberry Shortcake Kabobs. I’m still in work heck. The surgery went well, but was serious. The dog smells a little skunky. My emotions are a little funky. It’s all good.
Patriotic Strawberry Shortcake Kabobs
1 pint Strawberries
Angel Food Cake
Wilton Chocolate Disc Melts, Blue and White
- Cut the top off the strawberries and discard. Then cut the berries in half widthwise so the points are still intact.
- Cut small squares of the cake, about 1 inch in size.
- Melt the blue and white candy discs in separate bowls.
- Put a piece of strawberry with a point on the skewer first. Follow with piece of cake, then another strawberry piece with no point, then a piece of cake, and finally a strawberry with a point on it.
- Drizzle the chocolate over the skewers.