I’ve finally made it. It’s Friday. I can’t tell you how much I love days like today. Even though there was work to be done today everyone is relatively calm. There are no crisises. Crisisi? Problems. There are no problems.

Oh sure, one of the toilets in the men’s room is apparently channeling the Weird Sister’s and bubbling over like a cauldron but that’s small stuff. A simple phone call fixed that.

No, today is a nice quiet Friday like any end to a hectic work week should be. And as of 4pm today, I will offically, 100% no longer working here. (Until I come back from vacation)

I shan’t be posting until I return, next month. (I know that July is really like 3 days away.. but if I say next month it sounds like I’ll be gone for such a long long time and really.. isn’t that what vacations are meant for?)

I hope that everyone enjoys a happy and safe 4th of July. I’ll see you next month!

I would say it is wrong to post three posts about the same shortcake, but come on. It’s the most amazingly quick and super shortcake ever. It deserves a week’s worth of posts. Not that I would post a week’s worth about the same shortcake… that idea is tempting, but I won’t bore everyone.

I decided since I ranted and raved about this wondercake for two days you’d probably like to experience it for yourself. I can’t blame you for this.

Now this cake is a little (or a lot.. depending on how long you nuke it) dry. It definately NEEDS some sort of topping. My friend, not me, really likes to just dump some milk on it and eat it that way, which I think is a valid life choice. Jason thinks that I’m, I mean my friend, is gross for doing this. It’s also good with strawberries on it as well.

The strawberries though can get kind of tricky. You see I, and quite possibly my friend, just cuts the strawberries up and dumps them on top and of course adds milk to this (again Jason thinks this is nasty).

Then there are the diehard strawberry sugary syrupy mixture makers who I will not name (Jason) who take the strawberries and add some sugar and mix it all up until you’ve got a.. well.. strawberry sugary syrup thing going on. Plus cool whip (or whipped cream.. whatev). Personally I, and my friend, are anti-cool whip.

It all just boils down to perference. I would assume (but please don’t hold me to this because it is untested and if it turns out bad I don’t want your anger and despair in my direction thank you very much) that this shortcake would be bangin with any other type of fruit you choose. Blueberries would probably be nice, as would raspberries. Pick a fruit I say.

Without further rambling, here is the recipe:

Ingredients:

• 1/4 cup butter (you may want to soften it a bit.. or a lot. You’ll see why)
• 2/3 cup sugar
• dash of salt
• 1 egg
• 1/2 cup milk
• 1 1/2 cup flour
• 2 teaspoons baking powder
• 1/2 teaspoon vanilla (I usually use 1 teaspoon.. or eyeball it if you’re feelin frisky)

Now for the instructions:

• Mix the butter and sugar together.
• Mix the salt and egg into the butter and sugar.
• Add the milk and baking powder, give it a mix.
• Next, add the flour and vanilla and mix until… uh.. it’s mixed.

Now, you’ll need a microwave safe pie plate. I use a pyrex one. You can use whatever you’re comfortable with as long as when your microwave blows up you don’t come and hunt me down. You may (or may not.. it’s your business) want to add a shot of PAM (they make that fun kind with flour. Or you can grease the pie plate the old fashioned way.. but for those of us who are lazy and don’t have all damn day… I go the PAM route… if I remember) so that there isn’t pie plate stickage. There is nothing sadder than wasted shortcake. But don’t go all grease crazy on me or else “Bad Things” could happen. Moving on, shall we?

• Microwave on high for 5 minutes.

This is the part where the science isn’t perfect. Check it after 5 minutes to make sure the center is done. Sometimes mine is, sometimes it’s not. You can zap it for an additional minute or two, checking it after each minute. Then you’re done. That’s it. You pull that bad boy out and you can eat it warm or wait until it cools. You could even wear it as a hat if that were your disposition although I think that’s a pretty silly waste of a perfectly good shortcake.

As far as serving and servings go, I like to cut mine up pie style. The amount of servings really depends on how tiny your slivers are and the size of your chosen pie plate. Also, if it were perhaps just ONE piece I would not blame you. I wouldn’t want to share the pie plate full of awesome either. 

I went home last night after work bound and determined to find that recipe if I had to rip the entire world apart. And I did just that. I looked under the microwave (why? I have no idea but I did it and it wasn’t there sadly), In all the cupboards and drawers I have in the kitchen.. some twice. It wasn’t in any of those places.

Calmly and rationally I decided that perhaps I should reinvestigate the recipe box. What if it were hiding? What if someone stole it earlier in the morning and that’s why I couldn’t find it? What if my recipe was being held for ransom of unmarked bills??

I decided this time instead of just flipping through the cards I would take everything out and seperate it all out. And that is when I found it. It was there all along. Pirates hadn’t come and kidnapped it. Sid the wiley Recipe Gnome hadn’t walked off with it. It was in the back of the box on a piece of paper just like I thought it would be.

The shortcake turned out amazing and even though I can only half taste things still, it was the exact vanillay flavor I was seeking this morning. All is once again right with the world and things may continue now that I’ve gotten my fix.

The things that some people will do just to satisfy a craving…

I had grand schemes for this morning. This morning I was going to make shortcake and it was going to be awesome. I have a recipe from my mom that you make in the microwave. It bakes in like 5 minutes and is the most amazing shortcake I’ve ever had.

Naturally, I hurried this morning in the bathroom and dressed in record time to pounce on my recipe box. I could taste the still warm shortcake and milk and may or may not have drooled on the carpet as I ripped through the different recipies I have. That is when both shock and disappointment set in.  I couldn’t find it.

So I opted for toast. Plain toast. I sipped at my Kona coffee as my mind began to whirl with where the recipe might be stashed. I had last made it.. oh about a year ago. It could be anywhere.

Then I turned to Jason and asked where we were going for lunch. You see, our freezer is empty and I had nothing for lunch as we didn’t go to the grocery store the previous evening. He informed me that he had a lunch meeting but we could stop at Wegman’s on the way to work if we left right that second. So that is what we did.

I quickly threw my bag together and, leaving my toast in the toaster, ran for the door. I tore through Wegman’s like my ass was on fire and was able to score a chocolate cake donut and a frozen hockey puck of some sort to nuke for lunch today.

I am now on a mission to have shortcake. And not just any shortcake will do. It has to be the 5 minute microwave kind that my tastebuds (what taste I have left from my still numb tongue) crave. OCD much? Not me…