strawberry shortcake

As I type, I’m sitting in my basement because it’s too hot upstairs to drink coffee. Why don’t we have air conditioning? You’d have to direct that question to the woman who raised me, who loves to have the windows open to hear the birds sing.

I’m seriously missing the lake breeze in this heat. I didn’t actually get all the way in the water because it’s May, after all, and it’s friggin’ freezing. But the boys did.

It’s the simple things out at the lake.

Wall art. Or, in my family, pointing out the mistakes in the wall art. There’s no going back now.

Putting pillows up our shirts is funny.

Listening to a band at Buttonwood Winery. They must have looked around at all the empty bottles and decided no one would notice if they started a Marshall Tucker song and stopped halfway through, realizing they didn’t know the whole thing.

Crowding around the dock for happy hour.

Hitting golf balls into the lake. If anyone asks, they’re biodegradable. Work it, Grandma.

And simple dessert, strawberry shortcake. Yes- it’s the recipe on the Bisquick box. If it ain’t broke, don’t fix it.

Strawberry Shortcake

4 cups sliced strawberries

1/2 cup sugar

2 1/3 cups Bisquick mix

3 tbs sugar

1/2 cup milk

3 tbs butter or margarine

Mix the strawberries and 1/2 cup sugar, set aside.

Combine the mix, 3 tbs each of sugar and butter, and milk until a soft dough comes together. That would be the recipe above, tripled.

Drop onto a baking sheet. You could roll out the dough and cut out even biscuits, but we’re going for the rustic look here. Bake at 425 degrees for 10-12 minutes or until golden brown.

Slice in half, top with strawberries and whipped cream.

It’s fruit! So it’s good for you. Healthy dessert for spending time in a bathing suit.

 

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