You’ve probably noticed that it’s officially Strawberry Week here at The Family Kitchen — each of the five of us have been assigned specific days to post about the bushels of beauties showing up at the market. So while I was trying to come up with today’s idea, I came upon a simple, sophisticated recipe for strawberries with sour cream and port syrup. I showed the photo of the dish to Abby. “Doesn’t that look delicious?” She nodded before replying, “Yes. But I wish I could just have a strawberry milkshake.” I loved that idea even though it seemed like the kind of recipe that obscured the fresh berries rather than showcased them. I whirled together some milk, a scoop of vanilla ice cream, and a handful of strawberries in blender (a lot of them — I wanted it to be super-pink). It was so good I made one for myself, too and forgot all about the fancy port one.