Hmm... Hmm...

I feel like I should write a scintillating blog post, but what can you say about day after day of the same thing?  I am thankful that I'm continuing to enjoy outfoxing dinner for the 30th night in a row, so that's a good thing.  We are eating well.  

I have been doing a lot of reading on my iPad.  Ann introduced me to the Libby app and I'm happily downloading books from the library as well as getting the freebies from Amazon Prime.  I never thought I'd like reading on a mobile device, but I'm having to eat my words.  

Dan has gotten to go out in the woods several times this week, and he also taught a "class" using Zoom with the help of the U of I forestry extension department.  (He didn't enjoy it...) 

Our excitement tonight was peach shortcake featuring peaches I froze back in August of '18.  Still delicious! The cake part was a recipe I got many, many years ago and is an easy yellow cake.  According to my handwritten recipe card, I got it from the Family Weekly, which was, as I recall, the precursor to the Parade Magazine we get in the Sunday paper these days. Here's the recipe in case you've got some frozen peaches or strawberries in your freezer and don't want to head to the store for those cute little shortcakes in a package.

Shortcake (Yellow Cake)

2 cups unsifted flour

1 1/2 cups sugar

3 tsp baking powder

1/2 tsp salt

1/2 cup butter

1 cup milk

2 eggs

1 1/2 tsp vanilla

Heat oven to 350.  Grease and flour a 9 x 13" pan, or two 8 or 9" cake pans or two 8" square pans. Mix flour, sugar, baking powder and salt.  Add butter and 2/3 cup of the milk.  Beat two minutes at low speed.  Add remaining 1/3 cup of milk, eggs and vanilla and beat two minutes longer at medium speed.  Turn into pans and bake 30-35 minutes or until done.  

I've made this dozens of times over the years and it always tastes so good.  Sturdy, sweet, and when split and topped with the juicy fruit, soaks it up beautifully and is very satisfying in an old-fashioned sense.  Didn't think to take a picture.  ♥