Ok...I still have not made the ultra rich and buttery shortcake I crave. My husband just had a birthday and I had to make something fast that would feed a small crowd of family. I also had to pick something we don't eat often and that he loves. So I opted for the No-bake strawberry cheesecake. Not my personal favorite. I am not really a cheesecake person. It is rich and lightly sweet, but the thick and tangy cream cheese flavor does not float my boat.
I used to adore this flavor so much that I would often just spread cream cheese on wonder bread when I was a kid. Another special Los Lunas treat. After being pregnant with my first child, I ate a whole Jello no-bake cheesecake and could not really crave any cheesecake ever since. Sorry Jello folks, but pregnancy does weird things to a woman's taste buds. So I put aside the shortcakes for my husband's benefit and made the cheesecake. I ate of it. It was not bad, but I think I can feel the cream cheese curdle on my thighs especially being topped with real whipped cream. There was one special slice left after our party ended and then our dog decided to help himself while we were not looking.
Well with the strawberry days getting ready to end. I will make the shortcakes and unfortunately I don't have a ton of trial and error to perfect my GF shortcake. I sincerely hope I have time to make these buttery little gems because I am currently writing my letter of intent to the graduate program I wish to enter. It is so much easier to focus on writing in this blog that I thought, I can do a switcheroo to writing my intent letter, but the only thing I really intend doing right now is making the perfect strawberry shortcake. Ugh...Writer's block.
My intention this week for the menu is to keep it easy and veggie. My husband and son are going to a boy scout retreat so me and the baby are easily pleased with vegetables.
Saturday, 5/29-Going to a Graduation Party
Sunday, 5/30-Sloppy Joes, GF buns, Steamed peas and carrots
Monday, 5/31-Slow BBQ spare ribs, GF cornbread (I like the sweet variety),Baked beans, Sauteed/Braised Collard Greens
Tuesday, Mushroom Risotto w/green salad
Wednesday, Carrot Ginger Soup w/coconut milk, baby greens salad, w/whole grain bread (not GF)
Thursday, Veggie Spaghetti with lots of parmesan
Friday, out?
Friday, May 28, 2010
Thursday, May 13, 2010
Almost a Month Later
I have been so busy at work and too pooped to actually write anything and I have a long list of things to write. This should be at the bottom, but I must blurt out something unprofessional and today that unprofessional blurt is going to be about my quest for the perfect strawberry shortcake recipe. Gluten-Free of course.
This used to be one of my favorite desserts as a child because strawberries have always been my favorite fruit. I love the memories of going to the grocery store with my aunt in Los Lunas and she would buy me a pint of strawberries. I could smell the strong scent of ripe strawberries and I would choose the pint with the most strawberries stuffed into the little green basket. I loved them so much, that I wanted to savor them one by one per day. This was not such a great idea being that strawberries don't have the best shelf life. They would often rot before I could eat them all.
When this would happen, my aunt would complain because she hated to waste food. She came up with the solution to buy me those Twinkie like dessert cups and a tub of cool whip along with the strawberries. When she got home, she would slice the strawberries and mix them with sugar. Thus the cheapo strawberry shortcake was born at my aunts. I loved it...but my tastes have changed over the years.
My Grandma, who could not eat a whole lot of processed foods would make the shortcake from scratch. I was overwhelmed with this dessert and couldn't wait until spring so my Grandma could make it again only to find that she would make the shortcake again in the summer when the peaches were ripe. Oh Heaven. I discovered that it was not only the strawberries, but the semi-salty, rich, and buttery shortcake that I was desperately in love with. I would often sneak a pinch of shortcake before dinner. Now, to find a gluten-free version...I will have to post my results.
This used to be one of my favorite desserts as a child because strawberries have always been my favorite fruit. I love the memories of going to the grocery store with my aunt in Los Lunas and she would buy me a pint of strawberries. I could smell the strong scent of ripe strawberries and I would choose the pint with the most strawberries stuffed into the little green basket. I loved them so much, that I wanted to savor them one by one per day. This was not such a great idea being that strawberries don't have the best shelf life. They would often rot before I could eat them all.
When this would happen, my aunt would complain because she hated to waste food. She came up with the solution to buy me those Twinkie like dessert cups and a tub of cool whip along with the strawberries. When she got home, she would slice the strawberries and mix them with sugar. Thus the cheapo strawberry shortcake was born at my aunts. I loved it...but my tastes have changed over the years.
My Grandma, who could not eat a whole lot of processed foods would make the shortcake from scratch. I was overwhelmed with this dessert and couldn't wait until spring so my Grandma could make it again only to find that she would make the shortcake again in the summer when the peaches were ripe. Oh Heaven. I discovered that it was not only the strawberries, but the semi-salty, rich, and buttery shortcake that I was desperately in love with. I would often sneak a pinch of shortcake before dinner. Now, to find a gluten-free version...I will have to post my results.
Subscribe to:
Posts (Atom)