“My dear young fellow,” the Old Green Grasshopper said gently, “there are a whole lot of things in this world of ours you haven’t started wondering about yet.”

When I created this blog, it seemed like a very big stretch to combine so many different passions of mine. To somehow jam cooking, reading, creative writing, and corny word playing into every single post felt a bit scattered. But often times, a person’s individual and seemingly unrelated interests create a more dynamic whole.

This is a notion my father has instilled in me from the start. He taught me to love cooking by filling the kitchen with irresistible smells each Saturday night when I was growing up. He taught me to love reading by introducing me to books that – like so many of the characters that Roald Dahl invented – celebrate what makes each person different.

Happy Father’s Day weekend to my dear old dad, who has given me a great sense of wonder.

Ginger Peach Shortcakes

Filling:

2 tbsp fresh ginger, finely chopped

1 8 oz. can of peach slices, drained (or equal amount of fresh peaches)

Juice of 1/2 lemon

1 tbsp sugar

1/2 cup whipped cream

Shortcake batter:

2 cups flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1 tablespoon sugar

Zest of 1 lemon

Pinch of salt

1 1/2 cups double cream

1 teaspoon vanilla extract

Instruction:

1. Toss ginger, peaches, lemon juice, and sugar in a bowl. Let peaches macerate while making shortcakes.

2. Combine flour, baking powder, baking soda, sugar, salt, and lemon zest. Add vanilla extract and buttermilk and stir with wooden spoon until just combined.

3. In a greased muffin tin, fill each cup about halfway with shortcake batter. Bake at 400 degrees for about 20 minutes (until shortcakes have risen and are golden brown).

4. Allow shortcakes to cool for five minutes. Using a serrated knife, cut cakes in half. On the bottom halves, spoon peach mixture and whipped cream– then finish with top half.

Enjoy Father’s Day ginger peach shortcakes with Roald Dahl’s James and the Giant Peach, and check in at http://warandpeach.com for future recipes and book reviews!