My own flavors (Strawberry Lemonade Whoopie Pies)

I'm not really a crunchy mom.

I think that I wanted to be, back when I was pregnant, during those three weeks in the middle of my second trimester when I felt great.  I could cloth diaper!  I could only use organic!  I could do prenatal yoga!  I bought a Moby Wrap and an attachment parenting book and was ready to go.

Then, halfway through the prenatal yoga DVD, when I found myself cursing at the "pregnant" woman bending over backward and coaching me into positions my too-short hamstrings had no hope of ever reaching, I gave up.  I compromised by stowing a reusable shopping tote in my diaper bag and moved on.

My Brain Hurts... (Chocolate Covered Strawberries)

Finals week is almost over.  Tomorrow at 3 in the afternoon, I will have (successfully, I hope) taken 7 exams in 4 days.  Seven!!  In four days!!!  This kind of stress requires advanced planning.  This kind of ridiculousness can only be helped by one thing:  chocolate.  

Who wouldn't rather be out enjoying the pre-fall sunlight?

 OK, it can also be helped by Red Bull and goldfish crackers.  But also chocolate.  Luckily, I had everything on hand for the best grab it and go dose of summertime chocolate craving satisfaction.

Bite sized noms.

Chocolate Covered Strawberries

1 quart fresh strawberries

6 oz chocolate chips

1 tablespoon Crisco

Coconut (shredded) for rolling (about 1/3 cup)

Almonds (crushed) for rolling (about 1/4 cup)

Look, they're fruit!  That makes them healthy!

Melt the chocolate chips in a double boiler.  Add Crisco, stirring until combined.  Wash strawberries and pat dry.  Line a tray with wax paper.  Dip strawberries into chocolate.  Roll in coconut or almonds, or leave plain.  Chill in refrigerator until chocolate is set, about 1-2 hours.  Store in a sealed container in fridge for 3-5 days. 

Big Daddy Strawberry and the little lady.

Eat during study breaks to maintain mental health.  :o)