Peppered Strawberries

Today is a beautiful Sunday in Los Angeles. We have prepped the garden and purchased our plantings. In a few minutes I’m going to get my hands dirty and get growing. I love having a garden. We don’t have much space but we will have about 12 tomato plants and assorted other things that usually don’t amount to much. But, the tomatoes are heaven sent. Look for many tomato recipes here in the months to come. By mid-July we will be eating them nearly every day, filling our counter with the beautiful globes of summer.

Last night we had a friend over for dinner and made him clams. Jennifer made the ice cream featured here the other day. And to put on top, I made one of our favorites. This is an old Italian recipe that was introduced to me by my good friend Kirk Francis. Kirk is a production sound mixer, a fantastic chef and a man for all seasons. He hunts and fishes, has chickens and an abundant garden and lives the life that most of us only talk about. He lives on an island off of Seattle and I find myself daydreaming of excuses to get to the northwest for a visit and an amazing meal.


  • Large Carton of Strawberries, cleaned and chopped
  • 1/4 Cup Balsamic Vinegar (not the expensive one)
  • 1/4 Cup Sugar (or less if the strawberries are really sweet)
  • Ground Black Pepper


  • Chef’s Knife
  • Mixing Bowl (with a cover if you have one)
  1. Mix the vinegar and sugar into the strawberries.
  2. Liberally pepper and mix in.
  3. Cover and refrigerate for 2 hours or more. 8 is perfect.
Serve over homemade ice cream. You will not believe how good the pepper and balsamic macerate with the strawberries.

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