Score some points on Valentine’s Day with this strawberry “tiramisu” trifle

When you think about Valentine’s Day, what first comes to mind? For most people, it evokes images of roses, Champagne, and chocolates in heart-shaped boxes. But for some, the first thing that comes to mind is a decadent dessert. (Well, for me at least.)

I know this is hard to believe, but there are many people out there who don’t like chocolate. When brainstorming up a Valentine’s Day dessert recipe, I wanted something simple to prepare but still classy-looking like a dessert you might see at a restaurant, not to mention something that could please almost anyone’s palate (chocolate haters included).

Tiramisu seems to be a favorite confection for many, but making it can be somewhat complicated and time consuming in the preparation — and not all of us are skilled pastry chefs here. I did want to utilize the ladyfingers, mascarpone cream and liquor-infused elements of the dish, though. And then it hit me — trifle! One of the easiest, throw-together desserts man (and woman) has ever created. Trifle is also a great quick-fix for a make-ahead or last-minute treat as the the components are simply layered atop one another, traditionally in a clear glass container to give it a nice presentation.

This Hallmark holiday is a great excuse to indulge your sweet tooth, and with this easy and elegant recipe (below) you’ll be able to impress your special guest(s) with a swanky-looking final course that you spent practically no time preparing — and they’ll be none the wiser. The ingredients are also pretty inexpensive, and because it’s strawberry season here in Florida, you can pick up a pint of them for a few bucks.

 

Parkesdale Farms Market in Plant City: Buy local, save money!

Have you been to the grocery store and seen the prices on produce these days? No wonder people don’t want to buy fresh food that’s actually good for them, when they can save a buck by buying processed, pre-packaged food that is full of chemicals and fake ingredients. It’s also dejecting to think how far food travels before it reaches our tables — going from farm to processing and packing plants, then shipped off hundreds of miles away to grocery stores.
I am making a personal effort to buy more locally grown food. It saves me money and it keeps the local farmers in business. Last weekend, I ventured out to Plant City to check out some of the local farmers’ markets and found Parkesdale Farms Market. Parkesdale Farm has been in operation by the Parke family since 1956, growing an array of vegetables, fruits, and various plants and flowers over hundreds of acres. They are now the largest strawberry, citrus, and produce market in Florida.