I am one of those who tend to believe that there is nothing better than chocolate. This applies especially to ice cream. A simple scoop of vanilla covered in hot fudge or good old Hershey’s chocolate sauce is hard to beat. It has been my steadfast companion for many years. However, I may have found a new crush. I am calling him StrawBlueBarb Compote. He is a flirt. He is starts off sweet but there is a tangy bite to him. He is complex and a little naughty. I am smitten and I can’t get enough. This morning I smeared him all over my buttermilk pancakes. I am obsessed.

To taste my crush yourself, just follow these simple steps.

You will need:

• a pint of strawberries
• about 5 stalks of rhubarb
• a cup of blueberries
• 3/4 cup of sugar
• 2 teaspoons of cornstarch
• 1 teaspoon of vanilla
• 3 tablespoons of triple sec

Step-by-step:

1. Remove the tops and quarter a pint of strawberries.
2. Take about five stalks of rhubarb, not too thick, and cut into half inch pieces.
3. Set aside about about a cup of blueberries.
4. Then in a heavy bottomed sauce pan, place 3/4 cup of sugar and 2 teaspoons of cornstarch. Whisk then together.
5. Put it all the berries and rhubarb and mash it all up a bit.
6. Then add in a teaspoon of vanilla and 3 tablespoons of triple sec.
7. Turn the heat to medium and cook, stirring occasionally, until rhubarb reaches desired doneness. I went about 18 minutes.
8. Let it cool a bit so you don’t burn your tongue and then find something (or someone) to pour it on.

I just clandestinely savored a cool spoonful from the fridge. Don Henley’s Boys of Summer swirls through my head. Don’t tell chocolate.

Let the vexillographers cringe, flag desecration never tasted so good.

Sure, it’s barbecue season, but that’s no reason not to enjoy breakfast. And what better way to break fast on the Fourth of July than to dress waffles as sugary, fruity flags? Do that with your hamburgers. Do that with your potato salad. Do that with your hot dogs. (Okay, I can imagine a few ways to do that with all of those, so let’s see the pictures.)

Related from MaisonBisson Kitchen: Celebrate Independence Day With A Drink.

My wonderful neighbor, Wendy, went berry picking and dropped me off a large container with luscious, fresh blueberries and raspberries. I decided to try a bit of an experiment and use the batter for one my favorite cakes with the berries. The result was this heavenly sour cream berry bread.

Preheat oven to 350 degrees.
Grease and flour an 8-cup loaf pan.
Melt 5 tablespoons of salted butter, pour into a large bowl, let cool.

Add and stir together until smooth:

• 2/3 cup of sugar
• 1 teaspoon vanilla
• 1 cup of sour cream
• 1 large eggs

Add in pinches to break up any lumps and whisk in:

• 3/4 teaspoon baking soda
• 3/4 teaspoon baking powder

Stir until just combined:

• 1 1/2 cups of all-purpose flour

Fold in:

• 1 cup of berries (I used a 50-50 mix of blueberries and raspberries.

Pour into the bread pan and bake for one hour to one hour and 15 min.

The bread is delicious warm, cool, or toasted and buttered.