Well, another rainy week is upon us. I don’t know weather to get a canoe or build an ark! I told someone yesterday on the phone it wouldn’t surprise me one bit if I saw someone waterski behind a truck down Highway 80.

I hope everyone had a wonderful and safe Memorial Day.

I’m personally so thankful for all of our troops that have and are fighting for us. Of course there wasn’t a lot of grills smoking around town yesterday, but I hope everyone enjoyed the fellowship with friends and family.

Often I get calls about people trying new recipes.  Sometimes they are so upset about their experimental dish not turning out right. Either it’s burnt or that new cake you were trying to bake fell.

I know just a couple of months ago I was baking pound cakes and they ended up looking like pancakes! I kept thinking, “holy cow, what did I do wrong?” I looked at my baking powder and there you go, it was out of date.

Checking the dates on items is a great way to prevent a major disaster! I try to replenish my baking ingredients every couple of months.  It’s always a good policy to keep an eye on things, even items in the fridge.

The proper cookware is also something that can help with smashing success to any dish. I just recently got a set of cookware with copper bottoms. I had no clue what I was missing! I’ve always been told that if you cook in copper that your food cooks evenly. I’m a firm believer now. It’s amazing how just using a good pan can change the whole outcome of your dish!

This time of year I just crave strawberries! There is nothing better to me than a strawberry punch bowl cake.

Strawberry Punch Bowl Cake

1 (12 oz.) Cool Whip

1 (16 oz.) sour cream

1 sm. can Pet milk

3/4 c. confectioners’ sugar

1 pkg. strawberry glaze

1 qt. fresh strawberries

1 lg. angel food cake (16 oz.)

Mix Cool Whip, sour cream, canned milk, and confectioners’ sugar together in large mixing bowl. Cut up cake in pieces and stir in mixture coating all pieces of cake. Put in large glass punch bowl and top with cut-up strawberries stirred in glaze.

This is such a simple and yummy recipe! Nothing better on a hot summer day! Until next time, have a good day today and a better day tomorrow!

Jennifer Whaley is chef and owner of Lemon Grass on Highway 80.