Till last week, we were drenched by the late season rain and wondered if we could see some sunlight for the long weekend. We had a perfect sunny weather. We planned one day near the seashore for my son. He enjoyed building sand castle, picking up some shells, didn’t take bath, because the water was so cold. Well, it is always cold because of Pacific Ocean; you really need guts to bath in Bay beaches! Not crowed probably fear of oil mess in Bay (LOL) but I had great time watching surfers!
A perfect day for surfing!
The next day, we planned for the Cherry picking farm with some friends. A countryside visit, we packed our lunch, headed towards “U-pick Farms”, cherries are in peak season at Memorial Day weekend. It is turning more like tradition for us going to this farm every year at the same time. Trees are dam low, even a toddler can pick few cherries. Kids had fun picking and filling the bucket. We had our lunch under a shaded tree, ended up eating cherries straight from the tree for dessert. We paid for the fruits we picked and ended up with loads of lbs at home after sharing with friends.
Countryside- wind turbines in hilltops
I prepared this light mousse with cherries, wished it is light in fat (LOL) but not! It is a perfect dessert for hot sunny day. Quick and easy dessert, if u have already a pitted cherries otherwise it is little messy.
Heavy whipping cream: ¾ cup (That is what I had after using for my butter chicken)-non UHT better.
Fresh cherry: 15 cherries (pitted)
Sugar: 2 to 3 tsp (depending ur cherry sweetness or tart)- the fruit I used was totally sweet.
Start whipping the cream with two tsp of sugar until soft peak is formed.
Puree the cherries in blender with sugar (according ur cherry tartness)
Now fold the cherry puree in the whipped cream.
Chill at least 2 hours before serving.