The Husband and I encountered danger yesterday—strawberry sauce. Oh my gosh! I modified a recipe that called for 2 cups of diced strawberries. The recipe probably meant a dry measuring cup, but I overfilled a two-cup liquid measuring cup. The strawberries went into a small saucepan with juice from a medium-sized lemon, a half a cap full of limoncello (in place of vanilla), and about 2/3 to 3/4 cup of superfine sugar. The sugar is a guess because I poured directly from the box, stopping only when it looked like it would be too much. I brought the concoction to a boil, stirring occasionally, then simmered it for 15 minutes. We ate the strawberry sauce over a slice of toasted sourdough bread and a healthy sprinkling of ground almonds. Mmmmmmm. Once upon a time, I would've eaten all of the sauce in one sitting and then promptly fall asleep in a drunken daze. The Husband said the sauce caused his eyelids and the bags under his eyes to sweat. When he was a kid, sweet tart