Simple and unique with only a touch of refined sugar, this Strawberry Basil Compote is perfect over yogurt, atop pancakes, or spread onto a piece of toast.
*ahem.* Hullo, friends, it’s me! Many thanks for pardoning my absence whilst moving was taking place. But we is officially moved in to our new place in Detroit, and things are (slowly) returning back to normal.
Though I’ve only been in Detroit for 4 days, I’m already loving our life here. We have a big loft with 12 foot high ceilings, huge windows with northern light (all you food bloggers will appreciate that), and I have MY OWN OFFICE.
My office (my office!) is the bigger of our two bedrooms. It’s a corner room, so the sun streams in from two sides, bouncing every which way and creating the most magnificent silver light ever.
I convinced Alex that having the smaller, not corner bedroom is better for us because we won’t wake up in the morning with the sun shining in our faces. But like let’s be real: I wanted the corner room for myself.
I’m going to be doing a really awesome blog post on my office as soon as it’s decorated, so keep your eyes peeled for that. Yeee!
And now for the main event: strawberry basil compote. Aka strawberry basil jam. But compote sounds cooler. And also more refined.
And also also there is only a tiny bit of refined sugar in it. So in Broma terms, it’s practically a health food.