Finally, fresh strawberries are starting to appear at our farmers market. We bought a carton, and now I wish we’d have bought two.
I decided the best use of our berries was strawberry shortcake. I sliced the berries thin and sprinkled them with a few teaspoons of sugar. Then I set them in the fridge to make syrup for a few hours.
For the shortcakes, I went with this recipe, entirely because I actually had all of the ingredients on hand. It ended up tasting fantastic, and I will use it again for sure. It makes those sponge cakes you get in four-packs at the grocery store seem totally pathetic. I can’t go back now.
Then I whipped one of those tiny cartons of cream with a little sugar and vanilla in the mixer — voila, whipped cream.
The resulting dessert was one of the better things I’ve eaten in a long, long time. I savored every bite. It was FABULOUS. YOU SHOULD MAKE IT!!
For dinner I tried making chickpea burgers and they were fairly successful, too. The recipe is from Martha. With veggie burgers you always have to worry about them sticking together on the grill (in my case a George Foreman). These made perfect medium-thick patties with a nice crust. They tasted like you would expect – falafel-ish. Sorry for the bad photo. It looked better than this.
Then we had a bunch of potatoes about to go bad in our mold factory of a kitchen. So I boiled them up and made potato salad. I decided I couldn’t go wrong with a Smitten Kitchen recipe, so I grabbed this one. I used golden potatoes instead of red because that’s what I had. And instead of two tablespoons of apple cider vinegar, I used my grandma’s trick and replaced one with pickle juice. It always does the trick.
Overall, I would say we had a perfect summer meal. And you better believe I’ll be revisiting that shortcake all season long.