Summer is all about sunshine, being outside, and having good times, right? One of the main characters on Maplewood Hill farm is Keb Mo (named after the recording artist!), farm dog extraordinaire. We just call him Keb. He entertains us.
Being a Border Collie, he likes to round things up and bring them to us. Not only does this include the sheep and cattle but other live things like possums and such. This morning he presented us with a chipmunk, a LIVE chipmunk. Let me tell you, that chipmunk was none too happy about being dug up out of his hole, picked up by a big slobbery dog mouth, and carted over to us. Needless to say, after telling Keb thank you for the present, he was asked to drop it. When Keb spit him out that little ground squirrel hit the ground running. I’m pretty sure he gave all us a good cursing on the way back to his hole.
Crunchy Strawberry Tarts
Another part of summer is big red juicy strawberries. I love these little tarts. Don’t sugar the berries and they will be a wonderful tart/sweet combination. These are great for get-togethers. I usually make 12 tarts and still have some left to cut into squares.
6 cups of crispy rice cereal
4 tbsp. of butter
2 or more tbsp. of butter for greasing
1 10-oz. package mini marshmallows
1 pint strawberries
Using 2 tbsp or more (if needed) of butter, grease 12 mini-muffin or regular muffin tins, set aside. Melt the remaining 4 tbsp. of butter in heavy saucepan over medium-low heat. Add marshmallows, stir until melted. Remove from heat, add crispy rice cereal. Stir to combine.
Drop balls of mixture into muffin tin. You’ll probably need to butter your fingers or the back of a spoon and press the mixture against the sides and bottom of the muffin tin to form a tart. Let harden. When ready, pop out of the tins. Chop as many strawberries as needed and mix with the whipped topping (there’s no hard and fast amounts here, just use what you need). Drop by the spoonful into each tart.