Open my refrigerator and you will see nothing but fruits and vegetables. Okay, you will heavy cream and butter too; I’m a baker after all. I go crazy for summer fruit and vegetables. I have blackberries, blueberries, raspberries, cherries, peaches, pineapple, bananas, plums. I have brussel sprouts, green beans, tomatoes, squash, red yellow orange bell peppers, cucumbers, carrots, broccoli. I can’t help myself.
This week’s Tuesdays with Dorie recipe is for Tender Shortcakes, a perfect mate for the season’s berries. This is basically a biscuit recipe, but uh d’uh–more tender. Easy to throw together, easy to freeze, easy to top.
Thanks to Cathy of The Tortefeasor for hosting this week. Cathy is a wonder woman. A working mom to three gorgeous children. I’m busy enough and it’s just me. Cathy is a funny, awesome writer so check out her blog for the recipe and the writing.
(Yikes, and now that it’s June–it means it is almost my turn to host.)
Let’s celebrate! I finally completed all my requirements; I’m now a PADI-certified Open Water. I went on two beach dives this weekend, which are a bit harder than boat dives because you have to deal with waves and time your entrance and exit. Other than that, the dive conditions were perfec: Great visibility, the water was WARM, low surge, and lots of sea creatures. I held the largest lobster I’ve ever saw. I also octopi, sea slugs, more lobster, and lots of fishies.
This week’s Sweet Melissa Sunday— Fallen Chocolate Soufflé Cake–recipe took a very literal turn for me. I dropped it. Hence, the broken edges you see. Luckily, it was salvgable and edible. I quartered the recipe and baked it in my mother’s mini-corning ware pan. As you can see, even in a wrong pan it rose beautifully.
My Dad has been talking about soufflés for awhile–why? I don’t know. It think he watched a cooking show–so I gave it to him topped with Dorie Greenspan’s Vanilla Ice Cream and fresh berries. He loved it. He thought it was very light and delicious.
Thank you to Sarah of Blue Ridge Baker for selecting a great recipe this week. For the recipe, visit her blog or buy the book.
Oh, and Sweet Melissa Sunday’s was mentioned in an article in this week’s Washington Post Food Section. You can find the article HERE.