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Television, in the general sense, is disappointing to me.

As a child, it seemed that there was an endless lineup of programs to entertain me. Of course I wasn’t allowed to watch most of them.

But as an adult, with all the freedom in the world to watch whatever I want, I expect quality when I hunker down on the couch and turn on the telly.

Sadly, there is less and less of that. If it weren’t for my beloved hockey games from October to June (really … time to end the Stanley Cup playoffs a tad sooner) and the occasional CBC program that is not-to-be-missed (Hello there, Miss Marple!), I doubt I’d watch any television at all.

Even the Food Network is disappointing these days.

This must explain why I have grappled on to True Blood the way a lost ship yearns for the lighthouse.

Forgive the melodrama. It’s Bill’s fault. Or maybe Eric’s … hmmm …

I’m not afraid to admit it. I like the bloodsuckers and all the raunchy, raucous and hilarious background noise they bring with them in this program.

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After baking a batch of red velvet cake cupcakes with cream cheese frosting, I suddenly thought of the show and was inspired to add a bloody accoutrement.

Fresh strawberry sauce.

This isn’t about the cupcakes or the frosting, really.

This is about the glorious red sauce that had me thinking of Sunday nights and HBO.

True Blood. True telly love.

Ciao!

Cream Puff’s Favourite Strawberry Sauce
My own creation.

1 cup fresh strawberries, washed, hulled and cut into quarters or halves (depending on how big they are)
2 cups water
1 tablespoon sugar (I don’t like sweet strawberry sauce, but you can always add more sugar if you like)
1 tbsp. lemon zest
1 tbsp. lemon juice

Combine all the ingredients in a large skillet or shallow pot.

Bring the mixture to a boil and then reduce the heat to medium low.

Let simmer until the strawberries are cooked through and begin to fall apart when pressed with a spoon or fork (about 10 minutes). A lot of the liquid will evaporate but the sauce will still be fairly liquid (don’t let it get too dry or you’ll end up with a gummy strawberry paste – add more water if necessary).

Remove from the heat and let cool to room temperature. Use immediately or refrigerate and use cold. The sauce should keep for several days in the refrigerator.

Note: Feel free to flavour the sauce with vanilla sugar or something stronger … wink wink … nudge nudge.