Wednesday, August 22, 2012

short and sweet

We all know someone who has the inability to make decisions.

You know the type...the one is so afraid of making decisions that they just...don't.  I knew someone who  couldn't decide what colour of paint to use in one small room in her house.  She even hired an interior designer to help her but she didn't like the designer's opinion, and continued (for about a year or so) to ask for everyone's suggestions. Everyone.

I often think when people ask for opinions...especially from many many many other people (everyone and their goldfish...strangers, neighbours whomever), then I don't think they're searching for the answer, but really searching to hear their own answer.

They're looking for someone who they can blame if things didn't go well.  They do this to escape responsibility of their own decisions instead owning up to them. Sometimes I wonder if these people go out of their way to be difficult because they have learned that their behaviour keeps everyone "walking on eggshells", or in other words, keeping others off balance, so they can get the upper hand.

Well, we all have insecurities.  No one has a crystal ball...and no two circumstances are the same.  And I've learned that the best decisions are generally made when you go with your first instinct.  It's usually of filters, judgements or criticism.  Just purely what you want.  And although it might not turn out exactly the way you envisioned it, I've learned to acknowledge that my original "vision" might be not have been the right one in the first place. 

But for some reason it just evens out, when you keep it short and sweet.  Once you hold on to a decision and take that leap of faith...the rest is a piece of cake.

Strawberry Shortcake

Adapted from

  • 3 cups fresh strawberries, sliced
  • 1/2 cup white sugar
  • 2 1/4 cups all-purpose flour
  • 4 teaspoons baking powder (2  tsp.)
  • 2 tablespoons white sugar (1/4 cup)
  • 1/4 teaspoon salt
  • 1/3 cup shortening (1/2 cup butter at room temperature or 1/4cup  butter, 1/4 cup. of shortening)
  • 1 egg
  • 1 tsp. vanilla or almond extract
  • 2/3 cup milk (half and half or 3%)
  • 1/2 tsp cinnamon with 1/2 tsp sugar (cinnamon mix)
  • 2 cups whipped heavy cream, 1 tsp of vanilla and 1/2 cup powdered sugar (during whipping)
  • (alternate, use premade whipping cream and mix with strawberry yoghurt).

  • Slice the strawberries and toss them with 1/2 cup of white sugar. Set aside.
  • Preheat oven to 425 degrees F (220 degrees C). Grease and flour one 8 inch round cake pan. (or make 8 rounds/biscuits...make sure you leave about an inch space between...think mini baseballs or cathead/large biscuits)
  • In a medium bowl combine the flour, baking powder, sugar and the salt. With a pastry blender cut in the shortening/butter until the mixture resembles coarse crumbs. Make a well in the center and add the beaten egg, milk and vanilla. Stir until just combined.
  • Spread the batter into the prepared pan. Bake at 425 degrees F (220 degrees C) for 15 to 20 minutes or until golden brown. Let cool partially in pan on wire rack.
  • Slice cake in half, making two layers. Place strawberries and whipping cream on bottom layer, then place top layer of the cake on top.   Top with remaining strawberries and cover with the whipped cream.


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