I hope you all had a great fathers day weekend and are enjoying this beautiful first day of summer. My husband and I spent the weekend with my parents taking our little one on his first ever camping trip. It was so nice to spend time with family and to get out in nature. As we are coming to an end of the longest day of the year, we sat out on our back patio and enjoyed the most beautiful sunset. Colors of purples and shades of oranges lit up the summer sky. Out of everywhere I have ever been in the world, there is nothing that compares to a desert sunset. We plan on sitting around our fire pit this evening and reveling in the strawberry moon to salute this perfect first day of summer. This event only occurs once every seventy years. It is when the summer solstice and the full moon fall on the same day.  The name comes the Algonquin tribes, which interpreted it as a signal to gather ripening fruit, according to the Old Farmers Almanac. In honor of this signal I am going to leave you with a yummy recipe from What The Fork for strawberry shortcake to honor the strawberry moon. Pair this recipe with a bottle of ONEHOPE Chardonnay.


Enjoy everyone and happy summer!





For the biscuits

   2 C gluten free all-purpose flour

   1 tsp xanthan gum

   1 tsp fine sea salt

   2 1/2 tsp baking powder

   6 Tbsp butter, cold and cubed

   1 C milk


For the Strawberries

   1 lb. strawberries, hulled and quartered

   2 Tbsp granulated sugar


For the Whipped Cream

   1 C heavy whipping cream

   2 Tbsp granulated sugar

   1 tsp vanilla extract


To Make the Strawberries

   Mix the strawberries and 2 tablespoons sugar in a bowl and let sit at room temperature for a few hours before serving.


To make the biscuits:

   Preheat oven to 425 degrees and spray a baking sheet with non-stick spray.

   Sift and mix together the flour, xanthan gum, salt and baking powder. Use a pastry blender (or two forks) to cut the butter into the flour mixture until the butter is smaller than the size of peas.

   Mix in the milk until completely incorporated. The mixture will be a bit wet and sticky.

   Use a spoon or large scoop to drop the biscuits onto the prepared baking sheet into 2 rows of 4. Bake the biscuits at 425 degrees for 10-14 minutes or until done in the center. Mine were done in 12 minutes. Serve warm or room temperature.


To Make the Whipped Cream:

   Use an electric mixer to whip the heavy cream, 2 tablespoons sugar and 1 tsp vanilla extract together. Beat until stiff peaks form.

To assemble the shortcakes, split a biscuit in half, top with strawberries and whipped cream. Place the top half of the biscuit on top and cover with additional strawberries and whipped cream.