strawberry shortcake

Ah, strawberries — my favorite berry. Versatile and colorful, they are a delightful addition to any meal. Strawberries are common all over the world and, in fact, the Native Americans crushed strawberries into a mortar, mixed them with meal and made strawberry bread. After trying this bread, colonists developed their own version, and Strawberry Shortcake was born. The flavor of strawberries is influenced by growing conditions, the stage of ripeness when harvested, and the variety. Look for a deep ruby color or even darker for the best tasting ones. Size is not a factor in determining the flavor of a berry. A fun fact: there are about 200 seeds on each strawberry. Traditionally, strawberry shortcake is made with a shortcake or biscuit but, instead of the usual biscuits,...

Month of February Goals

It seems that I get food smell memories since the stroke.  The one most recent is of a good Sauerbraten with braised red cabbage.  So a little shopping tomorrow after I go to PT then I shall start the process.  I am going to use Alton Brown’s recipe from the food network, I recall my ex used it as a base to make it and it was quite delicious. I also really want to make soup dumplings.  I figure I can use part of the liquid and meat from the sauerbraten to make a sort of a mix for the filling.  I have never tried one, I read about them 4 years ago when first dating my now hubby in a book he had. Since it has gain...