June 22, 2015 § Leave a comment
I have strawberry fever over here, which means strawberry shortcake, strawberry lemonade, strawberry drinks, and strawberry breakfast bars, and can you tell I am drowning in strawberries? The strawberry fields on the farm have been overabundant this year, with both the early and late varieties coming in at the same time due to strange weather patterns. Every week, we head out to the fields to pick four quarts!
It’s blazing hot, and we escaped for the weekend to my grandparents’ house on the Cape. On the way out of the city, we stopped by the farm to pick four quarts of strawberries. I made lemonade to match my painted toes, to sip on the patio after a run down to the beach. I whipped fresh cream and made sugar-crusted biscuits and piled zillions of strawberries on top for a quick summer dessert. This is the life.
It’s no secret that strawberry shortcake is one of my favorite foods. It’s so simple, and yet one of those things where the sum of all the parts (and there’s only three!) really makes something absolutely divine for a summer evening.
For this particular shortcake, I used Smitten Kitchen’s dreamy cream scone recipe (don’t forget the sugar on top!) but I’ve barely met a scone recipe I didn’t like—mind you, I can’t say the same for store-bought scones—so that’s really quite interchangeable. I’m also a fan of the coffeehouse scones from JoyofBaking and am more likely to have buttermilk than cream around the house. But then, you already splurged on the whipping cream anyway, right?
A weekend on the Cape
January 14, 2014 § Leave a comment
After rescheduling our getaway weekend due to the snowstorm last weekend, we finally made the drive down the Cape to the Old Manse Inn in Brewster. Just off of Route 6, the Old Manse Inn is a charming white 19th century house from the outside, with a bit of a kitschy antique interior with some nautical touches, notably model boats and some historical pirate information on the second floor. The Inn had recently changed hands, and for much of the weekend, we were the only guests, given that January is very much the middle of the offseason. The innkeepers Brian and Charlie did everything they could to make our stay enjoyable, from calling ahead to restaurants, to giving us a tour of the entire house and grounds, and providing us with a complimentary bottle of wine.
It was a quiet sort of weekend, and I had the feeling of having the entire Cape to ourselves. Traffic was easy, the beaches mostly empty, the wind forceful and assertive. Many of the shops were closed for the season, especially in more touristy towns such as Provincetown, where we sat by the window of one of the only taverns still open with frosty mugs of Cape Cod beer and plates of fish and chips. A rainy Saturday afternoon drove us back to the Inn for some reading (I’ve started Alice Munro’s Dear Life) and napping before dinner. After a glass of sherry in the inn’s living room, we headed to the Rock Harbor Grill for a dinner of wild mushroom pizza, lobster-stuffed cod over a bed of mashed potatoes and green beans, and fresh mozzarella with baby heirloom tomatoes (not so seasonal but that’s alright). We skipped dessert that night but I did go back to the Cottage Street Bakery for a second chocolate croissant the next morning, perfectly flakey, with the inside chew that I love. Sunday, we sat on the wooden steps leading to the Marconi beach, eating sandwiches from the bakery on slightly sweet squash bread before heading down for a walk along the water. The waves crashed on the shore but the intense wind had a way of pulling the very tops of the waves back, created a delightful misty puff coming up from the water’s surface every time a large wave surged.
We stopped in Sandwich on the way back to Boston for dinner at the tavern in the Dan’l Webster Inn with my grandparents. It was un repas correct, as my former co-workers liked to say in France — I had a nicely wok fired Atlantic salmon with a crisp exterior. Then we piled ourselves back in the car to start the drive back to the city. Back to the grind it is. But a three-day weekend to look forward to next week!