So… yeah, the fourth of July was a while ago… but I just emerged from my depression/anxiety cave I’ve been living in these past couple weeks, so I’m going to share them now!
We’ve been having a massive heat wave – the hottest I can remember it ever being here in the northwest – days upon days of the upper 90’s. It probably wouldn’t seem like much to someone somewhere else in the world, but here it’s much too early in the season for this kind of heat, and the temperature sure makes me grumpy.
Sam and I escaped to the Skokomish river the other day, and it was the best day I’ve had in a long time. Once we got past the slightly sketchy people camped at the trailhead, we walked up the river and found a series of small pools just right for swimming.
I’d really like to go camping soon, but one or the other of us keeps getting sick and foiling our plans. Hopefully we’ll still be able to make it happen a few times before the summer’s over.
I’ve been reading books from the Swallows and Amazons series by Arthur Ransome. I try to read them every summer, they’re my favorite seasonal books for sure. Someday I’m going to learn how to sail…
Strawberries came early this year – we had our first shortcake on June 7th. Since then I’ve made more strawberry shortcake, blueberry shortcake, and I’ve promised Sam I’m still going to make some lavender shortcake. Can you tell it’s my favorite dessert for this time of year?
This is the recipe I use, I got it a couple years ago from the farm we were getting our CSA from.
The Best Shortcake
2 cups flour
1/3 cup sugar
1 Tbs. baking powder
1/2 tsp. salt
6 Tbs. chilled butter
1/2 cup cream
Mix flour, sugar, baking powder, and salt in bowl. Grate butter into mixture and stir. Whisk egg and cream together, and add to other ingedients. Mix until just combined. Transfer to floured surface and pat until 3/4 inch thick. Cut into rounds with a jar band and bake at 400-425 degrees until just golden on top. (5-10 minutes).
For whipped cream, whisk together another 1/2 cup cream with a dash of vanilla and honey until it forms peaks.
Top shortcake with fruit and whipped cream.