A Life of Cake, Chickens, and Crazy Research Prep

A Life of Cake, Chickens, and Crazy Research Prep

Just a few things we’ve been up to lately.

We went to Kentucky—TWICE—in the past month. Once for a wedding, and once for a ­­­graduation party. It was great getting to see family! Most of them Sam and I had not seen since Christmas. I also got to eat an AMAZING slice of homemade strawberry shortcake. Shout out to Sam’s mom who is an awesome cook! Just look at this beauty! (Recipe below...you're welcome).

The dogs are slowly getting better at riding in cars. Jacks still tends to foam at the mouth and drip a bucket load of drool. We keep him in a cage in the car to prevent a mess. I think it makes him feel more secure, too. Here’s Lily being cute.

I started writing on the second book in my series. I anticipate sending the first book out to an editor before the end of the year (as if you haven’t heard that before!). I don’t currently like what I’ve written for the second book, but I know how I want it to start. If only I had the time to write!!

I helped stamp 8000 bags for the study this June (and got ink all over my hands in the process).

We also filled 2000 pots full of sand (there were so many I couldn’t put all of them in this picture).

Aaand had to help plant approximately 3,456 seeds for germination. 

We’ve also been crazy busy trying to get the coop finished. Sam won’t let me show any pictures on the blog until we get it done (because it looks so amazing!), so you are going to have to be a bit patient. We (cross our fingers) plan to finish once and for all tomorrow. Good thing, too. The little ladies are getting cranky about having to stay in a coop all day. They love roaming around and searching for yummy bugs to eat.

Amish Strawberry Shortcake 

Adapted from Tastesoflizzyt.com

Ingredients

For the Shortcake: 

2 cups of flour

4 tsp baking powder

3/4 tsp salt

1 tbs sugar

1/3 cup shortening

2/3 cup of milk

1 large egg (beaten)

For the Topping: 

1/2 cup of sugar

1/2 cup of flour

3 tbs butter (cold)

For the Strawberries: 

4 pounds strawberries cleaned, hulled and quartered

1/2 cup sugar 

Directions: 

1. Mix the flour, baking powder, salt, sugar and shortening 

2. Add the milk and egg to the crumble, mixing until just combined

3. Pour the mixture into a greased 8x8 baking dish

4. Make the crumble topping by mixing together the sugar, flour and butter until crumbly

5. Spread on top of the cake batter. 

6. Bake at 350 for approximately 30 mins

7. While the cake is baking, mix together the strawberries and sugar. 

8. Mush the concoction a few times with a potato masher to encourage juicy strawberries

9. Allow to refrigerate for at least 3-4 hours

10. Combine cake, whipped toppings, and strawberries for a delicious strawberry shortcake!

Homemade Whipped Topping

Thanks to Emily and Aaron Burns for the recipe!

Ingredients:

1 cup heavy whipping cream

2 tbs sugar

Directions: 

1. Mix ingredients with a hand or stand mixer until fluffy. 

yields: about 4 servings