Buttermilk Strawberry Shortcake

Given how infrequently I bake, I'm always astonished when I try something that involves baking and it comes out perfectly the first time. I found myself with some leftover buttermilk, and started with a search on AllRecipes.com. Then I realized I also had fresh strawberries from the Farmers Market and whipping cream. There is absolutely no way I could have passed on the opportunity to make Buttermilk Strawberry Shortcake.

I made no adjustments to this recipe, except to add about a teaspoon of vanilla extract in with the buttermilk. I have no complaints---the biscuits were airy, but full of taste and and texture, the strawberries were sweet but not overly sugared, and it really is one of the best strawberry shortcakes I've ever had.

Just in case you need more encouragement, here's another angle:

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Winter Farmers Market: Sautéed Scallops and Herbed Rice

Somerville, MA is a great city. I love living here, and this year's new Winter Farmer's Market just added to my joy. It runs between now and March, and it has been inspiring to see people trudging out in the cold, ice and snow, to the Armory (yes, the market is inside). This past Saturday, I stocked up on locally grown leeks and potatoes, grabbed some hot Italian sausage from Stillman's , and then ventured upstairs to buy some FRESH FISH from Jordan Brothers Seafood. Yes, that's right: haddock from Gloucester, and scallops from Maine. Not frozen--fresh. When she showed me the scallops I might have cried, just a little. Oh, and I picked up a baguette, brioche, and potato bread. Scallops don't require a lot of fuss, but are easy to overcook. I pulled out my San Juan Classics Cookbook (San Juan Islands in the Pacific Northwest, not Puerto Rico) and went straight to the shellfish section where I found a recipe for "Sautéed Prawns or Scallops" from Thibert...

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Quinoa Pilaf with Artichokes, Leeks and Sugar Snap Peas

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THE LADY OF SHALLOTS

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