Spring brings students allergies, exams, and fresh fruits and veggies

Spring is the cruelest of seasons to a college student. First, the allergies; people are sneezing and blowing their noses. Second the amazing weather is perfect to play a game of ultimate frisbee. You can even lay out in the sun and read a great book by Buffalo Creek at our own Peabody Park; however, there is a snag that keeps us from enjoying the weather. Finals begin this week. Even if you are outside, the stress can easily overwhelm you. If allergies haven't plagued your nose, those tests can grab your sanity.

At last, a small reprieve lies in the guise of the wonderful, red fruit of spring. You guessed it, strawberries. If you go to the farmers' market, they are everywhere to be found. Those sweet, red morsels of nature are an amazing treat. Strawberries are clearly a favorite. Have you ever noticed at restaurants that serve breakfast, the strawberry jelly is the hardest to find in the midst of all of the grape or apple jellies? Either people prefer strawberries, or the restaurant owners continuously misjudge their marketing demographic.

The magic of strawberries lies in the versatility of the fruit. Obviously, you can eat them plain, add freshly whipped cream for summertime picnic treat, or elevate a strawberry's status along with your own by serving them dripping with chocolate. If chocolate isn't your thing, just roll them in a small bowl of sugar. It's satisfaction for the sweet tooth that some candies cannot cure.

I present in this final set of recipes for the year, simple recipes for condiments that compliment such a wonderful, springtime treat. The sets finishes with a simple recipe for a strawberry sauce that can be serve over chocolate chip pancakes.

Whipped Cream

- 1 cup of heavy whipping cream. ­- 1/2 tsp. vanilla - 1/2 cup of granulated sugar

Mix ingredients in a mixing bowls by hand (with a whisk), in a blender, or with an electric mixer. Dip strawberries, top your favorite dessert and enjoy.

Vanilla Sugar

- 1 vanilla bean ­- 2 cups of sugar - 1/2 C. granulated sugar

Cut vanilla bean lengthwise and scrape the seeds into an airtight container with the sugar. Allow to sit for 1 or 2 weeks before use. Great for dipping strawberries and use in dessert cocktails-especially rimmed glasses.

Chocolate Sauce

- 1 cup of semisweet chocolate chips ­- 3 tsp. butter - 2 tsp. Milk

Melt ingredients in a saucepan over the lowest possible heat setting. Stir constantly. Great with ice cream, fresh fruit. Try drizzling over stovetop popcorn.

Strawberry Sauce

- 1 cup of chopped strawberries ­- 1 cup of water - 1/2 a cup of sugar - 1 tbs. of lemon juice

Combine ingredients and bring to a low boil over medium high heat. Serve over ice cream, pancakes, waffles, or pound cake.