For Love of Country

Last night around 9:30 Beau and I were watching “So You Think You Can Dance”. Actually, I was watching it. He was ready to shoot himself for having to even listen to it. Next thing I know, he’s pulling out the ironing board. “What in the world has to be ironed at 9:30?” I asked.

 

Beau ordered me a United States Flag that had been flown on top of the Capital building. It’s an official flying. There was a certificate that came with it. Anyway, I got the package on Tuesday and man that thing is big. It’s bigger than we had anticipated. But it’s super nice. It’s starched cotton and heavy duty. Beau wanted to hang it out in front of the house, but it’s way too big. Soooo…he decided to iron it so it would be “crisp” (his words). And then we did the official way of folding the flag (no red was showing) and he put in the bar, with the other memorable keepsakes (i.e. the garter I wore at the wedding, the wedding favor from his parent’s wedding, etc.)…and the liquor.

 

I love this man for his strange and endearing love of country and everything having to do with the South.

 

“For Love of Country” Mixed Berry Shortcakes with Vanilla Whipped Cream

 

BISCUITS

3 c flour

6 T sugar

5 tsp baking powder

¾ tsp salt

¾ c chilled unsalted butter

½ c plus 2 T chilled heavy whipping cream

2 eggs

1 tsp vanilla

½ tsp almonds

¾ c chilled buttermilk

 

WHIPPED CREAM

2 ¼ c chilled heavy cream

5 T powdered sugar

1 ¼ tsp vanilla

12 oz strawberries, quartered

2 ½ pint container raspberries

2 ½ pint container blueberries

3 T sugar

 

BISCUITS

Oven at 400 degrees. Line baking sheet with parchment. Whisk first 4 ingredients in large bowl. Add butter, cut in until coarse meal forms. Whisk ½ c cream, 1 egg and extracts in small bowl; mix into dry ingredients. Gradually add buttermilk; toss until moist clumps form. Gather dough into ball; flatten into disk.

 

Press dough out on floured surface to 9-inch round. Cut out 2 ½ inch diameter rounds. Gather scraps and repeat, cutting total of 12 rounds. Place on prepared sheet. Whisk 1 egg and 2 T cream in small bowl for glaze. Brush some on rounds.

 

Bake biscuits until golden and tester inserted into center comes out clean, about 18 minutes. Transfer to rack and cool.

 

Beat cream, powdered sugar and vanilla in large bowl until peaks form. Toss berries and 3 T sugar in another large bowl; let stand until juices form.

 

Halve biscuits. Place bottoms in bowls. Top with berries, then cream and tops.