I learned the name "Ansel Adams" when I was a kid because of a photo of "Aunt Tilly" (as my dad would call her) which was hung on the wall directly behind where I practiced the piano. The photo is actually called "Woman Behind Screen Door, Independence, California." I would wonder "Is she really my aunt?" and "Is she watching me practice?" (In a Haunted Mansion kind of way.) Ansel Adams also photographed Yosemite National Park which is where my family visited this summer.
The black and white photo above? Not an Ansel Adams, my husband took it. Scroll down to see the photo in color.
Wow! Right?!? In the late afternoon we came to an outlook with a view of Bridal Veil falls. At first we could see the mist at the bottom of the falls was kind of orange. After a few moments the mist of the waterfall had blossomed into a rainbow.
We stayed at a bed and breakfast, the Alpenglo Inn, just outside of the park. Which I recommend for amazing sunsets, star gazing, constellation-spotting and Milky Way viewing (take your Off spray). Tim, who runs the inn, made us a hearty breakfast casserole, the recipe he said was traditional Americana goodness--Betty Crocker. I'm not sure if this is the recipe, but I think it's close: Do Ahead Breakfast Bake. I think I'll try baking it when the ice cream trucks have retired for the season. There's a point during summer in Utah when you just stop using the oven.
I took this photo with my phone. I didn't want to make a production by getting my camera. Taking pictures at the table? You know, etiquette and all. ;)
This year I decided I didn't want to buy the strange little spongey, moist-yet-dry shortcakes that are sold in the produce section right next to the strawberries. I decided to apply the whole "cook it yourself" mantra to Strawberry Shortcake. The result? I was asked to not lose this recipe. It's old school--Betty Crocker. The dough makes a sweet biscuit that soaks up the magic strawberry goodness. I used the recipe for macerated strawberries (strawberries, with fresh OJ and sugar) from last April's post. I also omitted the sugar from one batch of strawberries and that worked fine too.
1/3 C butter (chilled)
2 1/2 C all-purpose flour
1/3 C sugar
1 T baking powder
1/4 t salt
1 C milk
1 egg yolk slightly beaten
1 t granulated sugar
Cut butter into flour and add the 1/3 cup sugar, baking powder and salt. Cut butter into flour with butter knives or a pastry cutter until it resembles large crumbs. Add milk and knead until dough forms. Pat out to about 1 inch thick. Cut into rounds (I chose to make diamonds). Place on cookie sheet and brush tops of biscuits with egg yolk and sprinkle with the 1 t sugar. Bake at 400 for 12-15 minutes until golden brown. Cool.
How to Turn this into Strawberry Shortcake
Prepare the strawberries as listed above at least 2-3 hours ahead so the syrup has a chance to get rolling. To serve, cut a biscuit in half then spoon the strawberries (and juice/syrup) over the biscuit letting the juice soak in. Add whipped cream and it's done.