Shortcake, and yarn

I’m still between projects, trying to decide if I’m going to start something before the Garland KAL cast on Monday. I want to have the right needles free when it’s time to start!

The yarn is definitely ready. There was a drive-by yarning here Wednesday.

My Peacock and Janet’s Moody Blues. And the beads I bought at Shipwreck?

They look to be a perfect match. I have way more than enough. There are about 150 beads per strand, and I have 6 strands. I don’t know if you can tell, but the beads are clear, with a peacock lining.

There is still time to join the KAL; we don’t cast on until Monday. The coupon code for the discount on the Garland Shawl pattern is GarlandKAL. Join us! And if you’re local in Portland, join us at Twisted this Monday evening from 5-7 for a cast on party.

What else is occupying my thoughts?

Strawberry shortcake. (Please excuse the lighting; it was late at night.) Local strawberries are just coming into season, but I haven’t had any yet. I’ve been making do with California berries. Let’s just say I’m practicing for the real thing. Here’s my current shortcake recipe. They’re like my scones, only more butter, and no egg. Crunchy on the outside, tender on the inside, especially when they’re still warm from the oven. They also reheat well in the toaster oven.

Strawberry Shortcake
serves 8

2 pounds fresh strawberries, rinsed, hulled, and sliced
2 tablespoons sugar (or more, to taste)
1 1/2 cups flour
1 1/2 teaspoons baking powder
3 tablespoons sugar
1/3 cup cold butter, cut into small pieces
1/2 cup milk
1/2 teaspoon vanilla extract

Vanilla ice cream, whipped cream, or both

Preheat oven to 425 degrees.

In a medium bowl, stir together the strawberries and 2 tablespoons of sugar. Set aside.

In a large bowl, combine flour, baking powder, and 3 T sugar. Cut the butter into pieces and then blend them into the dry ingredients with a pastry cutter until it resembles coarse crumbs. Combine milk and vanilla and add to flour mixture; stir until just combined.

Using your hands, gently divide mixture into 8 equal size balls, and place on ungreased cookie sheet. Bake 12 – 15 minutes at 425 degrees. Cool on a rack, just a bit. To serve, split a warm shortcake in two, and serve with ice cream, whipped cream, or both.

What’s your favorite summer dessert?