These shortcakes exist purely out of luck. Don’t misunderstand. I wanted to make them. You had me at berries and cream. Never a disappointing combination.
No, the hesitation is the fault of my faulty air conditioner. Thursday evening we noticed it was rather warm in the house. Uncomfortably warm. After a night spent upstairs, it was clear that something wasn’t working. Because our house is on the market, we have a home warranty at the moment. We called the company Friday morning and they couldn’t make it until Monday. Oh joy.
Of course, Friday and Saturday were the hottest days of the year so far. Hello mid 90s, how nice to see you again. After a VERY uncomfortable night on the living room floor, we fled the house on Saturday for a full 24 hours. When we returned on Sunday the temperature had mercifully cooled down to the low 80s. Had it remained in the 90s there would have been no baking of any kind. (Did i mention we had our house painted two weeks ago and now all of the windows are painted shut? good timing).
What I learned this weekend:
1) I am a huge fan of air conditioning. I sort of suspected this already after living in Phoenix for a time but now there is no doubt. For years my glib answer to the question of why I am a vegetarian has been “it makes me feel less guilty about turning on my AC.” The (soy) chickens have come home to roost. My dependence on AC is now fact and not theory.
2) Children love hotel rooms. Any hotel room. We were offered a free hotel room on Saturday night which we immediately accepted. There was no pool, no fitness center and my kids wanted to stay forever.
3) I have a new “go to” shortcake recipe. This recipe was too easy to be that good. We gobbled down our shortcakes in gratitude for the temperate evening. Jamie pronounced them “very good” (and immediately told me to quote him). These were the perfect way to end a “fun filled” weekend.
For the full recipe, visit Cathy. I would visit even if you don’t need the recipe, the woman brings the funny.
Next week: Raisin swirl bread. I should have probably made this in my heat filled kitchen but I don’t think that far ahead.