Remember they lived for something. I doubt they ever liked being part of a war, but these guys and girls are hard-wired to do something greater than themselves. Remember they lived and what their lives could have been.
This blog contains difficult content. It’s meant to open up the loss conversation. To prepare some for the inevitable. To move closer to the trauma for others. Let’s talk about it. Yes, it might make you cry, but oh, what a release it is. Uncovering the pain is the road to recovery.
We all go home to our hearts. Next time take someone with you and let them in.
And next time you meet a veteran please welcome him/her home. I’m no longer sure they want or need thanks for their service.
Some years ago I posted this recipe for very berry shortcake squares. It’s a bar cookie twist on shortcake. It features some patriotic colors with fresh berries and cream. It’s buttery crumble brings sweetness to the table where sometimes we have difficult conversations. Put the coffee on and invite your favorite Veteran or friend over for a chat.Print
filled with summer fruits this is an easy patriotic twist on a shortcake bar
Very Berry Shortcake Squares
1½-cups all-purpose flour
½-cup white whole wheat flour
¼ cup sugar
1-tablespoon baking powder
½ teaspoon sea salt
½ cup (1 stick) cold unsalted butter
1-cup fresh blueberries
½ cup small stemmed strawberries*
1 teaspoon grated lemon zest
½ cup heavy cream
1 egg, lightly beaten
¼ cup chopped almonds, optional
1-cup strawberry-blackberry jam (I use Smucker’s)
2 teaspoons sparkling sugar, optional
Toppings: fresh berries, sweetened whipped cream
- Heat oven 375F. Line a 9-inch square pan with parchment leaving a 2-inch overhang for easy removal. Spray pan and parchment with non-stick baking spray.
- In large bowl, stir flours, sugar, baking powder and salt; cut in butter with a pastry blender or your fingers until crumbly.
- Stir in berries and zest.
- Mix heavy cream and egg together; add to flour mixture, stirring with a fork until dough comes together.
- Divide dough in half. Pat half the dough over bottom of prepared pan.
- Spread jam evenly over dough in pan.
- Mix almonds (if using) into remaining dough and crumble dough evenly over the top. Sprinkle with sparkling sugar, if desired.
- Bake 35 to 40 minutes or until golden brown.
- Cool. Cut into 3-inch squares.
- Top with berries and whipped cream.
I grow a French strawberry variety called fraise. The berries are sweet, but maybe only ½-1-inch long. If you use regular strawberries dice them up into smaller pieces.
- Category: cookies and bars
- Method: baking
- Cuisine: American
Keywords: shortcake, Memorial Day, dessert, fresh fruit, easy dessert, crumble