Strawberry Shortcake, Cream or No Cream on Top?

June is moving along quickly and a certain fruit is making its appearance in supermarkets and at neighborhood farm stands.

You know which one I'm talking about, right?  STRAWBERRIES.

Those sweet, luscious red nuggets of yumminess are wonderful just as they are, in pies with rhubarb, and in jam and preserves.

However, they are best when combined with shortcakes and maybe a nice mound of "real" whipped cream sweetened with a bit of confectioner's sugar and vanilla.

Mmm Mmm Mmm

 At a spring library book sale, among my found  treasures, was a book tittled "Arrowhead Farm." 

It gave an entire history of the farm and then lots of recipes.

Because I love cookbooks, I bought it for a hefty 75 cents.

The book had two recipes for strawberry shortcake. 

I made one of them twice and let the strawberries and their juices soak into the shortcakes.

The first time I served it without any cream. 

The second time, it was with vanilla and sugar-spiked heavy cream whipped to a nice fluff.

Both drew rave reviews.

Today we are joining Home and Garden Thursday on Kathy's sweet blog, A Delightsome Life.  

Thanks for hosting, Kathy. If we lived closer, I'd make you some strawberry shortcake!

HOW DO YOU SERVE STRAWBERRY SHORTCAKE?

Mama Mia, What a Meal for Papa's Day!

 On Father's Day, we beat the crowd by making a dinner reservation for 4:30 p.m. at Mazzeo's Ristorante in Western Massachusetts.

The place is on the dark side but has a nice atmosphere. 

Waiters and waitresses were super nice.

Shown right below was garlic infused olive oil right on the table, ready to pour into a little puddle on a plate and dip pieces of bread into. 

 Of course, we had to have a sip of wine to celebrate the day.

 I had Fettuccine Stefano which had dried tomatoes, mushrooms, peas, and chicken chunks in  a cream sauce. 

 Bella, bella,  it was divine.

 (Finished part of it for lunch the next day.)

Hubs had veal medallions with caper lemon butter. Mmm mmm mmm

(Sorry, no photo of the veal because by the time I thought of taking it, the meal was half-eaten and I didn't think  that would make a very appetizing photo.)

We had salads, too, and I ordered a creamy dill dressing which was quite tasty. 

Hubs had oil and vinegar on his salad.

He had chocolate gelato for dessert, which I skipped since my main entre was probably eight zillion calories.

All told, it was a great day, filled with blessings, and spent with a really wonderful dad----my hubs!

There was never any sacrifice too large for him to make for our kids. 

They were (and are) the most important beings in his life.

He sacrificed for them, stayed in some horrible job situations just  to support our family, and loved all of us with all of his heart.

He believed the most important thing about being a father was to teach our children about the importance of living life for God.

When we do that, everything falls perfectly into place.

Anyway, regarding our dinner out, the best part of all was that it cost us nothing because a dear brother-in-law  gave us a certificate to Mazzeo's as a gift. 

  Wish we could celebrate Father's Day again tomorrow!

 HOW OFTEN DO YOU GO OUT TO EAT?

Recollections of Father's Day

Father's Day, 2013, is now over but it will remain in memory as a lovely, festive day.

First of all, I served a really delicious breakfast for my hubs, our son-in-law, daughter and precious little special guest!

Had  balloons  for each the poppies and little gifts on the decorated table.

Hubs and I went for a ride in the countryside in the afternoon.

Then, we went out for dinner, remembering times when our kids were little. 

Made us happy and a little bit sad, too.

After all, "those were the days, my friend, we thought they'd never end..."

We went to a place called Mazzeo's Ristorante, in Western Massachusetts. 

It's Italian to the hilt, of course.

Will tell you about our dinner in tomorrow's post, so come on back!

 WHAT WAS ONE FUN THING YOU DID TO CELEBRATE FATHER'S DAY?