bon appétit strawberry shortcakes.

summer is here, baybeeeeee.

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this recipe comes straight from bon appétit magazine! well, from their amazing simple cooking resource site called basically. i LOVE how each step in a recipe is written out, followed immediately by a video of what that step should look like IRL. this is super helpful so you don’t have to scroll up and down to find a photo of what your food should look like in the moment.

damn. i thought i had just invented something but after a 2-second google search, it’s already a thing. i was thinking of a rubber thimble-like cover for your finger while you’re cooking or baking so you don’t have to wash your hands every time you go to touch your phone or scroll on the recipe and not cover the phone in flour or various goo. turns out this is called a finger stylus. eff. i’m always thinking i’ve come up with an invention, but alas, it already exists. also…..lol, i guess one could just use a regular pen stylus in this situation. i’m just hyper paranoid about washing stuff off my hands i guess. what a time suck! ok clean phone screen rant over.

soooo, i’ve been wanting to make really good strawberry shortcakes, and figured i’d just leave this one up to the experts. i decided to take photos because those pretty berries were calling to get their picture taken!

the one thing i changed here was adding blackberries & mint to the berry mixture :) because, summer mint obsession.

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the shortcakes are freaking amazing and just shortcake perfection. super layered and buttery, with a touch of crispety sugar baked on top.

prepping these berries brought me straight back to the days when i worked at burgerville in high school. in the summertime, they have a different seasonal fresh berry each month, and we’d have to come in super early to prep the strawberries (and also the walla walla onion rings). that was my first real job, and i loved ittttt.

i had thought that working in “fast food” was going to be super gross & weird behind-the-scenes, and i bet some places are - but lemme tell ya that BV is too legit to quit in this department. every process back there was super clean and not gross, and the way they cooked the food was, as it should be - cooked to order. anyhoos, i was pleased even as a high school punk that my establishment of employment was on the up and up and super legit. and such good food, by the way. a pnw classsssssiq.

it was actually so much fun working there with mostly people my same age. it was kinda just like hanging out with my friends and slinging milkshakes while we were at it. getting in early in the summer to prep berries and onion rings was FUN and chill. p.s. those delicious walla walla onion rings are truly each hand-dipped by a human - i know this because i hand-dipped many, many onion rings back in those days.

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back to the shorty cakes, WHOA YUM. so so so glad i made this recipe from bon app. pete and i both thought the addition of blackberries and mint was delightful, however i could have gone for just a plain strawberry shortcake after all. keep it classic, ya know?

i watched molly baz make this shortcake recipe (in their ‘shortcake’ highlight) on instagram (twice) and i wasted no time getting after it myself.

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the addition of sour cream not only in the shortcake, but in the whipped cream = genius. adding something quite tangy to something that’s usually soo sweet was a great idea... in fact, i’d probably leave out 1 TB of sugar in the whipped cream if i made this again, because there’s sugar in every component. but for the sweet-toothed general masses, follow the recipe exactly.

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the beauty of this not being my own recipe is that i don’t have to type it all out now. heheHHeeHEHHHhhhhh.

find the bon appétit shortcake recipe here!!!

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the biscuit/shortcake part is amazeballs on its own (or with more buttah, lolll yummm) so no part of this will go to waste if you use up all the berries.

or vice versa, just use the berries & cream if you don’t want to eat the biscuit.

berries & cream, berries & cream, i’m a little lad who loves berrrrrrrieeeeessss & creeeeeeeeeam. still funny.

high kick!!!!!!

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thanks, bon appétit. you rock. never change. keep in touch. HAGS. have a great summer.

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salted watermelon, avocado & mint salad.

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super fresh summer salad, comin’ atcha.

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this is a riff on a watermelon & mint salad i had a couple summers ago…

ohh emm geee, it is so. good. so much flavor and way way way fresh.

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i added avocado for texture & creaminess, lime and black pepper and sooo much mint to this version.

i made this salad last week and brought it on our friend’s boat that afternoon thinking i needed to try and use it the same day, but that it would get soggy and nobody would want any…

but it actually stayed crisp & fresh and was gobbled right up.

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i have a video of our friend’s sister giving the watermelon salad a real-time review on the boat which i’ll just let serve as the blog post for this recipe, because she really says it all!

here’s her direct quote that sounds like actual poetry now that i’m listening & reading it back 😂.

“the lightness.

the burst.

it feels like sunshine coming from your core, spreading outside.

the balance of sweet and salt, and just light with the mint just coooating over - just bruuushing over.

the mint!

beautiful.”

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me: “it’s the mint, right?!”

salad poet: “it’s the mint…. it’s the mint.

because the honeydew meets the watermelon…..”

me: “i hate honeydew!”

salad poet: “i don’t like either of them. but the marriage of those two together, with the mint - it’s a beautiful balance.

beautiful. it’s actually perfect.”

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me: “how do you feel about the avocado?”

salad poet: “if you’re looking for some zesty flavor - it’s going to balance it out with a bit of - i don’t know, it’s like it’s comforting you - it’s giving you a big hug. the watermelon hugs all that flavor together…

and the avocado….. it’s bliss!

…and the mint.

avocado, watermelon, honeydew, mint…..”

me: “we hate half of those things, but we love them together.”

salad poet: “it’s true.”

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she didn’t mention the pickled red onions in the real-time review, but those are a key player in this flavor explosion. do yerself a favor and just start making pickled red onions every week and keep them in a jar in the fridge.

this salad is sooooo delicious and fresh and perfect for summer. i want to eat it every day.

in fact, i am sooo into the mint in this salad that i’ve been putting mint on all the things. i often cut up cherry tomatoes & cucumbers for a snack and just toss with salt & pepp and some feta - now i add mint, and yum! it’s just so light & lovely and adds a great layer of fun flava.

i want to make lots of summery salads using fruit and herbs now. i feel like just by having summer fruit around and a handful of extra ingredients ready to go, you can have a lot of combinations of the most refreshing, crisp, light, cooling, flavorful summer salads.

this cucumber, peach & prosciutto salad from last summer is also a winner, and has a wee bit of added protein, too!

and of course, my bff, mint.

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Salted Watermelon, Avocado & Mint Salad

Serves 2-4

Total Time: 15 minutes

Ingredients:

  • 1/2 a watermelon, the firmest parts cubed

  • 1/2 a honeydew melon, cubed

  • 1 medium avocado, firm - not too ripe - sliced

  • 1/2 cup pickled red onion slivers

  • 1/4 cup feta crumbles

  • juice of 1 lime

  • lots of fresh mint, torn or chopped

  • 1/2 tsp. freshly ground black pepper

  • 2 tsp. flaky sea salt, like Maldon

Instructions -

Cube the firmest parts of the watermelon, discarding any mealy or super seeded parts. Cube the honeydew melon. Chill the melon cubes in the fridge and prep the other ingredients.

Gently toss all ingredients together with the chilled melon. Top with extra lime juice, flaky sea salt and fresh mint. Serve immediately or same-day.

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