a recipe blog focused on seasonal ingredients
for years – my whole life, to be precise – i’ve been convinced that i hate brussels sprouts. growing up, they were always served steamed. healthy? yes. remotely palatable? heck no. honestly though, aside from maybe corn on the cob, what vegetable is good cooked with water?? over the past few years, i’ve been slowly discovering that all of those yucky steamed vegetables that i shunned as a kid are actually quite delicious, as long as you do anything but steam them.
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don’t get me wrong, i enjoy traditional strawberry shortcake, especially at the peak of strawberry season. in the traditional version though, the strawberries are the only thing that really add a lot of flavor: the biscuits have a nice texture and the whipped cream adds creamy deliciousness, but neither of them really carry their weight in the flavor department (and the whipped cream totally fails at carrying its own weight when you factor in the nutrition profile!)….
happy friday! to celebrate, here are some biscuits that pair well with a lazy weekend morning and all of the luscious berries that are in season right now. the recipe comes together quickly without any machines to take apart and wash or ingredients that are only sold in impractically large quantities (yes, i’m looking at you, buttermilk)….
this ice cream is delicious – so delicious, in fact, that i may never make it again. can’t. keep. spoon. out.
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as someone who doesn’t eat hot dogs, hamburgers, or mayo, the pickings can be somewhat slim for me when i attend summer BBQs (goodbye staples from the grill and all of the side dish standbys!). thankfully, there exists in this universe a tasty cold pasta salad that does not require a vat of The Gloopywhite! even better, it’s quick and easy to make, because who wants to spend hours at a hot stove during the summer?
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