In the corner of our kitchen, there was a cupboard with a lazy susan. It was a wood cupboard painted hunter-green (not fashionable then, but fashionable now), and I remember none of its contents except my favorite things: shredded wheat (the big ones wrapped in paper packets), Blueberry Morning cereal, cinnamon graham crackers, regular graham crackers, and chocolate or strawberry milk powder.
I liked Ovaltine best- maybe because even then my tastes ran nostalgic- but more often we had Nesquik. The cupboard was high- I stood on the counter, took down the plastic tub, and stirred it into my skim milk, always adding more powder than recommended.
(Lazy susan. It's a word that never seems right, does it?)
I live in California now, but won't forever. It's a place that has plenty going for it and plenty against it. One of its crowning triumphs is its strawberries. From May to October, I buy them by the shopping bag full, lightly bruised and at a discount. They're delicious.
This week set aside a pound to make this recipe from Prune, and had it on the breakfast table- cold, pink milk.
1 lb ripe strawberries, a little bruised is fine
1/2 c sugar
1 c buttermilk
3 c milk
Slice or smash the strawberries and mix them with the sugar. Let them sit for at least an hour until they get syrupy. Then blend it, stirring in the milk and buttermilk. Put it in the fridge overnight, and stir before you serve it.