Things My Boyfriend Says, #2

Me: What did you do to your face?

D.H.: I burned it with a soldering iron...I actually had solder in my sideburns.  It was pretty cool.

Me: 'It was pretty cool.'  You're such a boy.

D.H.: What?  What's not cool about metal sideburns??

Bountiful Summer Sweets

I found this A-MAZ-ING recipe on my favorite recipe blog for strawberry shortcake, and while I usually keep the best recipes to myself because I'm selfish for good food, I have to share this.  It's just too easy and WAY too good.

Strawberry Shortcakes
Courtesy of The Smitten Kitchen 

Serves 6

1 2/3 cups (224 grams) all-purpose flour

3 1/2 tablespoons (50 grams) sugar

1 tablespoon plus 1/2 teaspoon (20 grams) baking powder

2 hard-boiled egg yolks

1/8 teaspoon salt

6 tablespoons (84 grams) cold unsalted butter, cut into 1/2-inch cubes

2 teaspoons lemon or orange zest (optional)

2/3 cup (168 grams) plus 1 tablespoon heavy cream

Shortcake assembly

1/2 pound strawberries, washed, hulled and quartered

2 tablespoons (25 grams) sugar

1 tablespoon lemon juice

1 cup whipping cream, beaten to soft peaks

In the bowl of a food processor, combine the flour, sugar, baking powder, egg yolks, and salt. Pulse to combine. Add the butter and zest, if using, and pulse until the flour resembles coarse meal. Add 2/3 cup of cream and pulse until the dough comes together.

Turn the dough out onto a lightly floured work surface and gather into a shaggy mass. Knead a couple times to make it into a cohesive mass and then pat it into a rough circle about 6 to 7 inches in diameter, and 3/4 to 1-inch thick.

Using a sharp knife, cut the circle into 6 wedges and arrange on a parchment-lined baking sheet. Alternately, you can use a cookie cutter to make shapes of your choice. Chill for 20 minutes (and up to 2 hours).

Preheat oven to 350°F. Brush the tops of the shortcakes very lightly with heavy cream and sprinkle lightly with the coarse sugar. Bake until risen and golden brown, 18 to 20 minutes. Turn the pan around halfway through to ensure even cooking.

While the shortcakes are baking, toss the strawberries, sugar and lemon juice together in a bowl. Let stand several minutes. (If the strawberries are extremely firm, do this 30 minutes in advance.)

Split the shortcakes in half horizontally and set the tops aside. Place the bottoms on dessert plates and heap strawberries over them. Spoon whipped cream generously over the strawberries and replace the shortcake tops. Serve immediately with any remaining whipped cream on the side.

Things My Boyfriend Says, #1

D.H.: Heath.  All guys named Heath are gay.

Me: What about Heath Ledger?

D.H.: Well...he's dead, so he might as well be gay.

D.H.: Your ass is getting bigger.

Me: *death stare* Never say anything like that to me again.

D.H.: No, I like it!  I like it!!