Memorial Day Weekend, the last full weekend in May, is the official start of summer in America.  For most of New Jersey that means going "down the shore" but for our family it means heading for the hills...of Vermont.  
      It was unseasonably warm this weekend, but Vermont's late May springtime was still in full bloom with the lilac bushes covered in nectar seeking butterflies.  The weekend was spent happily partaking in the rituals of the first nice weather days: washing the muck off the jeep (our official taxi to and from skiing), going up to the attic of the garage to pull down the patio seat cushions and put up the sleds and toboggans, lugging out, cleaning off and repainting the patio furniture, cleaning the winter salt and sand out of the garage and searching for the life vests for the motor boat...you get the picture!
      A day of housework was rewarded with a trip to the ice cream stand, a walk through the flea market and our favorite dinner spot: Jerry's Deck Bar.  Sunday we went out on the boat and enjoyed a beautiful sunny day on Lake Whittingham.  The kids insisted on going in the water...for about two seconds...it was freezing (duh, it's May in Vermont).
       Monday had to include red, white and blue...and a nod to our forefathers who fought for our freedom...and provided us with a long weekend!  Strawberry and blueberry shortcake fit the bill and was a sweet ending to the first weekend of summer.  XO Martha
Making shortcake is easy:  
Follow the directions on the Bisquick package to make the cakes.  While they are baking, slice strawberries and toss with one or two spoonfuls of sugar and blueberries.  Let the cakes cool, then slice in half.  When you're ready for dessert layer the bottom of the cake with fruit, top with whipped cream.  Add the top of the shortcake and repeat!