Cherry Clafoutis

"The first week of August hangs at the very top of summer, the top of the live-long year, like the highest seat of a Ferris wheel when it pauses in turning. The weeks that came before are only a climb from balmy spring, and those that follow a drop to the chill of autumn, but the first week of August is motionless, and hot. It is curiously silent, too, with blank white dawns and glaring afternoons, and sunsets smeared with too much color."

~ Natalie Babbitt, Tuck Everlasting

Strawberry buttermilk skillet cake with Strawberry-Cointreau Reduction Sauce

I cannot begin to tell you how much I love my skillet, Moody Blue! Not only can she flip an omelette with the grace of a Cirque du Soleil acrobat, she also has a sweet spot for procuring tender, fluffy cakes. Thanks again for introducing us, Averie!

Due to an obnoxiously long winter, and perhaps some too-early expectations on my part, this season's strawberries are still on the tarter end of the spectrum - thankfully, sugar and buttermilk (& Moody Blue!), can take the surly out of just about anything.

Swedish Visiting Cake

Isn't she a scrumptious blue skillet! I still can't quite believe it's mine. Upon arrival I carried it around the house for about an hour, just so I could get a feel for its wonderfully substantial weight. I also placed it in different locations, surrounded by various linens (even though I almost always end up using the same set). We food bloggers are an odd bunch. ;)

A Le Creuset skillet has been on my radar (and wish-list) for years. So long, in fact, that I never thought I would actually own one.

Kismet must have been on my side because I won this regal blue deity in a giveaway hosted by  Averie, of  Averie Cooks! (I highly recommend a visit to Averie's blog. One look at her photos will have your stomach pleading to make one of her delectable recipes.) Thank you so much, Averie!