I am thrilled and grateful to be at a point in my momming that I am able to create things again. Canaan is able to crawl around and help me while I hang pictures, paint, or cook supper. She especially appreciates when we work on her baby book and I let her destroy the pictures I do not plan to use. She feels incredibly triumphant crumbling them in her tiny hand as she piddles around the room getting into every possible thing she can find. I love it. I love to enlist her into a blank piece of wood that ended up as our key hook, or the map that we wrote on and hung in her playroom. I hope she likes to create things one day. I would love to watch her make something beautiful.
You can see in the background of this photo our Give Thanks board. This last week I was inspired by this video (warning: it is really wonderful but incredibly sad) and immediately got one up in our dining room. We keep the little papers in the center of the table and add new things whenever we think of them. Honestly at this point in life there are constantly things to be thankful for.
One delicious thing I am thankful for is Alice Waters' Strawberry Shortcake recipe. We had my mom, sister, and mother-in-law over on Sunday and celebrated being moms and the sweet little shortcakes that make us such. These are the bomb. Period.
I must say that I have enjoyed being back in this space over the last week or so and am thinking I might keep blogging. At this point in my life I really want to write about all of life and what I am learning. What do you think? Do I need to change the name of my blog and everything?
Strawberry Shortcakes adapted from Alice Waters makes 6
4 cups strawberries, sliced
1/3 cup sugar
1 cup whipping cream
1/2 teaspoon vanilla extract
1 tablespoon sugar
1 1/2 cups all purpose flour
1/4 teaspoon salt
1 tablespoon sugar
2 teaspoons baking powder
6 tablespoons really cold butter, cut into small pieces
about 1 cup heavy cream
1. Stir the sugar into the strawberries and set aside
2. Heat oven to 400 degrees
3. In a dry bowl mix flour, salt, sugar, and baking powder together. Cut in butter with a pastry cutter or two knives until crumbly. Fold in cream and knead gently in the bowl a few times. Turn out onto floured board, roll 3/4 in thick and cut out biscuits. Reroll the scraps if necessary
3. Place biscuits on parchment lined baking sheet and bake for 15 minutes until golden
4. Whip whipping cream with whisk attachment until thickened. Add sugar and vanilla and whisk a bit more
5. Take 1 cup of strawberries and puree in blender. Add back to strawberry mixture
6. Layer cream and strawberries on top of biscuits. Serve and enjoy!