current favorite breakfast

Is, simply, fresh strawberries and Stonyfield Farms vanilla yogurt. According to the interwebs, six strawberries is a serving, so I've been chopping six straight from the fridge into a cup of yogurt in a bowl, and it's cool and refreshing, and delicious and perfectly early-summer. We get strawberries in the winter here, but this winter was bad and the local strawberries were bland and white and horrible-- but wherever these are coming from, whether it's local or imported, they're perfect. Ripe all the way through, full of flavor, sweet enough to stand up to yogurt without needing extra sugar, and tart enough to not be cloying.

I wonder if they're still on sale at the store? I'm almost out...