strawberry feelings
To know me is to know that I have a lot of strong opinions, loosely held. My last blog had the following disclaimer:
… my thoughts and opinions change from time to time. This site is intended to provide a snapshot of the various feelings, opinions, and frustrations running around my brain, and as such, any thoughts and opinions expressed within out-of-date posts may be not the same, nor even similar, to those I may hold today. Examples of things I have changed my mind on through the years: the existence of God, charter schools, and dark chocolate.
Thank you for reading and understanding.
I stand by this disclaimer (along with the one that says my writing does not reflect the viewpoint of my employer), but I do have a strong opinion that I refuse to change my mind about, despite how many times I have been served the contrary.
Strawberry shortcake should be made with angel food cake, NOT sweet biscuit dough.
If you don’t know what angel food cake is, I am sorry you have been deprived of the childhood memory of wrestling with the oily plastic grocery store clamshell cake cover. The sweet, pillowy angel food cake is the reason I cannot abide people who make you choose between pie and cake. There is room for both. If the strawberry shortcake is made with jammy strawberries, the angel food cake will absorb the juicy sweetness. If it’s made with fresh strawberries, the tart cuts through the sweetness of the cake perfectly. Biscuit-y shortcakes end up being too dry and crumbly, not even a heap of whipped cream can save them.
I could care less if a hot dog is a sandwich, if cereal is soup, etc., but I care deeply about this.