Red and Lavender

There's a restaurant, a little French cafe, of sorts here in Texas called La Madeleine. I puffy heart them. Big time. My mom takes me there for my birthday every year for lunch. Sometimes I meet my friends there for dessert and a cappuccino. It's just so homey (if I had a home in the French countryside) and comforting.

One of their signature items on the menu is Strawberries Romanoff. When my husband and I go there we usually split a goblet of whole plump strawberries covered in a brown sugar, sour cream sauce laced with brandy. I've seen some recipes that involve whipping cream and cointreau, and orange zest, but it's not the same. I asked the chefs how they make their sauce and this is how they do it. So it's how I do it.

They also make Crepe Romanoff, which are crepes topped with strawberries and this sauce- yum! How good would that be?

Strawberries Romanoff

• 1 lb. fresh strawberries, hulled
• 1/2 c. sour cream
• 3 tbsp. packed brown sugar
• 1 1/2 tsp. brandy

Rinse and hull the strawberries. Place in 3 bowls. In a small bowl, mix together sour cream, brown sugar and brandy. Stir til combined and pour over strawberries.

*Makes 3 servings*

NOTE: This sauce would be perfect over any berries or over a mixed fruit salad. Can be made ahead of time and kept refrigerated.

I got a dozen lavender roses after Easter for $5. They're called Ocean Breeze. The lady who sold them to me said, "They should be $5, they're half dead". I beg to differ.