Son used the new digital, remote meat thermometer to make beautifully cooked top sirloin for the kids and me. Son and his wife ate ribeye. We had home canned green beans, and spinach salad as sides, No desert.
There are fresh blueberries, and strawberries in the fridge, Later, after all have gone to bed, I might make some Cream Of Wheat with cream and berries.
The strawberry shortcake I grew up with, were also in the sponge cake cups, topped with a thawed can of frozen strawberries, and whipped cream. If you think about it, it's pretty similar to a berry fool, which is a type of pudding, or so I thought.
This recipe was my first intro yo fools:
Raspberry Fool
This is a delectably sweet and refreshing desert for any occasion. The recipe looks messy, but turns into a wonderful pudding.
Ingredients:
3 cups fresh or frozen raspberries
1 cup sugar
½ tsp. salt
1 loaf whole-wheat bread
½ stick butter
Wash, then mash the berries with the sugar, or Splenda, and salt. Let sit in the refrigerator.
Butter the sides and bottom of a 9 inch cake pan with two inch sides. Remove the crust from three slices of bread and line the sides and bottom of the pan to form a solid crust. Fill with an eighth inch layer of the raspberry filling. Top with a layer of crust-free bread. Add more filling.
Continue layering the filling and bread until you have almost reached the pan top. The final layer is bread. Place a heavy plate on top, taking care not to squish out the raspberry filling and place in the fridge overnight. Serve with Chantilly cream.
The word fool comes from a french word meaning to crush. It turns out that British fools are berry, or fruit compotes folded into a sweetened whipped cream, crème' fraiche, or sweetened yogurt, no bread, or cake required.
Seeeeyal Chief Longwind of the North