Try my hardest, I’m realizing I am not going to live up to my mother’s reputation as an outstanding southern cook. She sympathizes and encourages, “you just don’t have the time” and “it doesn’t happen overnight.” It troubles me, though, to think I won’t be able to mix mashed potatoes with just the right amount of butter or pull out a steaming casserole at exactly the right minute to bring to the table as she does.

The urge to be a good cook has more to do with tradition and family than perfection. There is something so wonderful about memories of a great meal together and Mom’s cooking.

So, I’ve set out to try a few more of the recipes I read through monthly on the pages of Southern Living and continue making those dishes that feel safe to me and we all enjoy.

I like quick, easy to follow recipes that can be enhanced by preference. Here’s one I’ll share that most likely you’ve made or tried. If you haven’t, it’s a heavenly, go to dessert that takes a few chops and mixes to prepare; basically no time at all. My sister asked for it every year on her birthday, I tend to remember it around July, because, of course, the

c o l o r!

A few tips (that, of course, came  from mom): Take the tops off the strawberries and cut into small pieces, not slender, you want a little larger than berry-sized chunks. Lay the fruit out on paper towels and pat it dry with a paper towel so there is not excess water after you rinse. You can add kiwi. Mom did buy her Angle Food Cake, I don’t remember her making it from scratch. They seem to always be available in the bakery of your grocer.

I illustrated the recipe so you can easily snap a picture and save it in a photo file on your phone.