rolex replicahublot replicareplica watchesrolex replicahublot replica watches
3191 Miles Apart | 6 July 14 • MAV

6 July 14 • MAV

7.6.14.M1

I have two things for you today …

Some film photographs from the last few weeks … a good start to summer!

7.6.14.M5

7.6.14.M4

7.6.14.M2

7.6.14.M3

And a Sour Cream Shortcake recipe … also a good way to start summer. Enjoy!

7.6.14.M6

Sour Cream Shortcakes
Adapted from our friend Martha Stewart
makes 14–18 small mounds or 8–10 large

1 C all purpose flour
1 C spelt or whole wheat flour
2 t baking powder
1/2 t baking soda
1/2 t salt
1/3 C natural sugar
5 T unsalted butter, cold
1 C full fat sour cream
1/4 C whole milk
1 t vanilla

Oven: 425ºF/220ºC. Prepare a baking sheet with a layer of parchment paper. Mix flours, powder, soda, salt and sugar together well in a bowl. Add the cold butter into the mixture (using knives or your fingers) until it resembles course meal. Stir in sour cream, milk and vanilla until the mixture just comes together (it should look craggy). Don’t overmix, please. Turn the bowl out onto a lightly floured counter/board and, using your fingers, knead it a few times until it is completely mixed. Pat it down to about 3/4–1 inch high and using a glass or cutter to cut out your mounds. You may also just slice it into triangles if you like (like you might do with scones). Place your little cakes on the baking sheet and sprinkle each with a bit of sugar. Bake for 12–15 minutes until golden brown. Serve either warm or room temperature with your favorite fruit and lightly whipped cream or ice cream.