For a fast morning fruit plate, or for desert after a heavy meal, nothing beats strawberries picked out of your garden, sour cream and brown sugar. Rinse the strawberries well. If large, hull and slice in half and use a fork to eat. If not large, leave the green stem on and dip and eat by hand instead of using a fork. Place strawberries on a plate or in a sorbet cup along with a couple of tablespoons of brown sugar and the same amount of sour cream. Garnish with a piece of curly mint or an edible flower. When eating dip the strawberries first into the sour cream then the sugar. Eat and smile.