Spring rain makes me cook

It's lovely to have spring and early planting and early flowers...and rain.  However, how about some sun and rising temperatures?  I get a lot of cooking done when it is cloudy and rainy.  Today, so far, I have made two varieties of meatloaf and in the slow cooker I have pot roast with carrots, potatoes and other slow cooking goodies.  I am about to start on an unknown dessert, as soon as I figure out which one to make.  Beth is gone for a few days and Mike will join her for Brooks' graduation from the Citadel (with honors I might add.) But there is no lacking a crowd here to eat.  There is plenty of outside work for the sunny, warm week end, so I am cooking ahead.  Oh yes, I forgot, I am putting together a fish chowder today too. The family has named that as one of their favorites.

Isn't this cute?  It's a miniature orchid holder in a picture frame made of pottery and it has a picture frame back stand so that it can be presented like a picture.  Found it at Giant Eagle yesterday.  Cute idea for mother's day. (Wish my mother were here to enjoy it.)

Decided to make a strawberry cake.  I'll let you know the results of this recipe:

Strawberry cake
1 (18.25-ounce) box strawberry cake mix 
3 cups fresh strawberries, sliced 
1/4 cup sugar 
1 cup heavy cream 
1/4 cup confectioners' sugar 
1 teaspoon vanilla extract 
1 (3-ounce) package strawberry flavored gelatin (recommended: Jell-O) 
Fresh strawberries, for garnish

Preheat oven to 350 degrees F. 
Follow cake directions as written on cake mix box. 

Remove from oven and cool cake completely. Meanwhile, in a medium bowl, combine strawberries and sugar. Let macerate 20 minutes. Invert and release cake onto a decorative platter. 

Whip cream with confectioners' sugar and vanilla at medium-high speed until it reaches stiff peaks. Do not over whip. 

Mix gelatin as directed on box. Refrigerate gelatin mix but do not let it harden, it should cool to a liquid consistency. 

Using a straw, poke holes all over the cake. Pour gelatin into holes and spread over the top of the cake. 

Spread layer of macerated strawberries on top of cake. Spread layer of whipped cream on top of the strawberries, making pretty swirls and ripples. Garnish with fresh strawberries. Refrigerate for at least 4 hours.

Rainy day pot roast. (Gone in one meal.)