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 my stroke.  The most recent is a good sauerbraten with braised red cabbage.  So I’ll do a little shopping tomorrow after physical therapy and then start making some. I am going to use Alton Brown’s recipe. My ex used it as a base once, and it was quite delicious. I also want to make soup dumplings.  I first read about them 4 years ago when dating my now-husband. Since they’ve gained popularity in the last few years, I figure why not try them? The nearest place to get them is in Washington, DC, though, so I’ll make them myself. I figure I can use part of the liquid and meat from the sauerbraten to make a mix for the...