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Eggs and half-and-half help make tasty, fluffy strawberry shortcake

The heart of any great strawberry shortcake is the topping of lightly sugared, juicy, ruby-red strawberries.
Our Strawberry Topping was perfect here; it had clean, pronounced berry flavor and a thick, chunky texture that didn’t slip off our tender biscuits. For fluffy, not dense, biscuits, we called on our food processor for streamlined, foolproof mixing.
While eggs are not traditional in biscuits, we added a single egg to give our biscuits a lighter, more tender texture. A bit of half-and-half contributed richness, while a modest amount of sugar yielded slightly sweet, dessert-friendly biscuits. A cloud of whipped cream, nestled between the berries and the biscuit, provided the classic finishing touch.
For the best results, chill the mixer bowl and the whisk in the freezer for 20 minutes before whipping the cream. You will need a 2 3/4-inch biscuit cutter for this recipe.
STRAWBERRY SHORTCAKES
Start to finish:
1½ hours
Shortcakes:
2 cups (10 ounces) all-purpose flour
5 Tbsp. (2¼ ounces) sugar
1 Tbsp. baking powder
½ tsp. salt
8 Tbsp. unsalted butter, cut into ½-inch pieces and chilled
2/3 cup half-and-half
1 large egg plus 1 large white
Whipped Cream:
1 cup heavy cream, chilled
1 Tbsp. sugar
1 tsp. vanilla extract
Pinch salt
Strawberry Topping:
Makes about 4½ cups
2½ pounds strawberries, hulled (8 cups)
6 Tbsp. sugar
For shortcakes: Adjust oven rack to lower-middle position and heat oven to 425 F. Pulse flour, 3 tablespoons sugar, baking powder, and salt in food processor until combined, about 5 pulses. Scatter butter pieces over top and pulse until mixture resembles coarse cornmeal, about 15 pulses; transfer to large bowl.
In separate bowl, whisk half-and-half and whole egg together. Add half-and-half mixture to flour mixture and stir with rubber spatula until large clumps form. Turn mixture onto lightly floured counter and knead lightly until dough comes together.
Using your fingertips, pat dough into 9-by-6-inch rectangle about 1-inch thick. Cut out 6 biscuits using floured 2¾-inch biscuit cutter. Pat remaining dough into 1-inch-thick pieces and cut out 2 more biscuits. Place biscuits on parchment paper-lined baking sheet, spaced 1-inch apart. (Raw biscuits can be refrigerated for up to 2 hours before baking.)
Brush top of biscuits with lightly beaten egg white and sprinkle with remaining 2 tablespoons sugar. Bake biscuits until golden brown, 12 to 14 minutes, rotating sheet halfway through baking. Let biscuits cool on sheet for at least 10 minutes. (Baked biscuits can be stored at room temperature for up to 1 day.)
For strawberry topping: Crush 3 cups strawberries with potato masher in bowl. Slice remaining strawberries and, along with sugar, stir into crushed strawberries. Let sit at room temperature until sugar has dissolved and strawberries are juicy, at least 30 minutes or up to 2 hours. Serve immediately.
For whipped cream: Using stand mixer fitted with whisk, whip all ingredients on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1 to 3 minutes.
Split each biscuit in half and place bottoms on individual serving plates. Spoon portion of topping over each bottom, then top with dollop of whipped cream. Cap with biscuit tops and serve immediately.
Servings: 8
—Nutrition information per serving: 448 calories; 232 calories from fat; 26 g fat (16 g saturated; 1 g trans fats); 106 mg cholesterol; 402 mg sodium; 49 g carbohydrate; 2 g fiber; 23 g sugar; 6 g protein.
—For more recipes, cooking tips and ingredient and product reviews, visit www.americastestkitchen.com.
—America’s Test Kitchen provided this article to The Associated Press.

Stewart to run 2,000 miles for charities

Josh “Smoove” Stewart will embark on the run of a lifetime next June, hoping to inspire others along the way.

On June 1, 2019, Stewart, 34, who grew up in Patterson and graduated from Patterson High School, will start a 2,034-mile run at the beginning of Route 66 in Chicago and plans to finish 90 days later in Santa Monica, California.

“I woke up one morning, and I just had a dream about it. I had a dream that I was running on Route 66,” Stewart said.

“It just came to my heart that it was something that I wanted to do for myself, of course, but more so to show people that you can do anything you put your mind to,” he said.

Stewart, a personal trainer who now lives in New Orleans, will also be running to raise money for several charities. He’s open to suggestions of charities to support.

So far, he plans to raise funds for the NAACP Legal Defense Fund, which fights for racial justice and civil rights, The Childhood Obesity Foundation, which is dedicated to identifying, evaluating and promoting best practices in healthy nutrition and physical activity to reduce the prevalence of childhood obesity, and The Up Community, an organization Stewart helped start that strives to make communities a safer and more educational place for children and generations to come.

Stewart is seeking donations and sponsorships from any businesses or corporations that are willing to help. He’s looking to raise money to cover the expenses of his trek, but most of the funds raised will go toward charities, he said.

The past three years have already been quite the journey for Stewart. He once weighed 287 pounds and was 260 pounds when he decided to dedicate himself to a healthier lifestyle on Sept. 27, 2015. He now weighs about 175 pounds.

One day, Stewart decided he wanted to look better and free himself of all chronic diseases so he started putting in the work and eating better.

“I realized that it’s all about how you feel and not about how you look,” he says on his website.

“Where I’m from the food culture is taken very serious,” Stewart said. “We grew up eating foods that were very fatty, heavily seasoned, and mostly fried, so for many years I was ignorant to what a healthy, balanced diet really was!”

A little over a year later, he began eating a vegan diet and never went back. When he started getting into the diet, he started feeling better and lighter on his feet. He says that led him to start running more and participating in his first 5k race.

After he completed the race, he was blown away by his finishing time. At that moment, he knew “it was meant for me to find this passion for so many reasons,” he says on his website.

He’s among just 1.6 percent of African-Americans who participate in racing competitions in America. He hopes to one day increase that statistic by 10 percent.

For more on Stewart’s journey, visit teamsuperyou.com/run-smoove-run/

Serve Stuffed Fried Zucchini Blossoms with marinara

Zucchini are marquee items at your grocery stores right about now, but zucchini blossoms, which are generally not for sale at a standard grocery, are a different story. So this recipe for Stuffed Fried Zucchini Blossoms is aimed at home gardeners, who know two things for sure: First, like caterpillars to a butterfly, zucchini blossoms are the earlier life form of the zucchini squash. Second, they’re delicious.
I’ll add a third fact — gardeners looking to rein in their zucchini crop should zero in on the female flowers. That’s right — this flower comes in two genders. It’s the male’s job to pollinate the females, and the female flowers to develop into squash. If your garden is of manageable size, with no crying need for birth control, feel free to eat the blossoms of either the male or female zucchini. If, however, you want to keep the squash from overrunning your garden, harvest the female flowers. How can you tell the girls from the boys? The males have a single stamen in the middle of the flower. The females have shorter stems and multiple stigmas.
Cut the female flowers when the fruit has started to grow from them and is small — about 3-inches long — and very tender. You’ll then be able to turn your harvest into the two-part appetizer — fried zucchini with a stuffed fried flower — on today’s menu.
Here I recommend stuffing the flower with smoked mozzarella, but any good melting cheese will work. Just be gentle when you’re stuffing because the flower tears easily. You want it to stay intact so that it keeps in the melted cheese.
The batter is a simple beer batter, crispy and light, and you can whip it up in minutes. Be sure to fry in oil with a high smoke point, such as peanut, safflower or sunflower. And please use a deep-fat thermometer to regulate a precise temperature.
The finished dish is yummy sprinkled with cheese and eaten straight up. But I like to serve it with marinara sauce, which provides a tangy counterbalance.
STUFFED FRIED ZUCCHINI BLOSSOMS
Start to finish:
50 minutes
80 grams (2/3 cup) all- purpose flour, plus extra for coating zucchini
1/8 tsp. kosher salt
¾ cup chilled beer
8 zucchini blossoms, with a small zucchini attached
2 ounces, mozzarella (preferably smoked), cut into 1- by ¼-inch sticks
½ ounce grated Parmigiano-Reggiano
Vegetable oil for frying zucchini blossoms
1½ cups marinara sauce, heated
Shredded fresh basil for garnish
Preheat oven to 250 F.
In a medium bowl whisk together 2/3-cup flour and salt. Add beer and whisk until batter is almost smooth. Pour batter through a strainer set over another bowl (to get rid of any lumps) and set batter aside while you prepare zucchini.
Gently open zucchini flower and insert one-fourth of the little cheese logs into the opening, pushing them down gently. Twist the top of the flower to enclose the cheese and repeat the procedure with the remaining flowers and cheese. Spread about 1/3-cup flour on a pie plate.
In a large, deep, straight-sided skillet or large Dutch oven heat 1½-inches vegetable oil to 365 F. Working in two batches, dust zucchini lightly with flour, patting off excess and dip them in the batter, making sure they are coated all over. Gently add zucchini to the oil and fry them, turning them a few times, until they are golden brown all over, about 3 minutes.
Using a slotted spoon, transfer them to paper towels to drain, and then to a rimmed sheet pan and keep fried zucchini warm in the oven while you batter and fry the second batch of zucchini.
To serve: Spoon some marinara sauce onto each of four plates, top the sauce with two of the fried zucchini, sprinkle them liberally with the grated Parmigiano-Reggiano and the basil and serve right away.
Servings: 4
—Nutritional information per serving: 376 calories; 223 calories from fat; 25 g fat (5 g saturated; 0 g trans fats); 17 mg cholesterol; 641 mg sodium; 25 g carbohydrates; 2 g fiber; 5 g sugar; 11 g protein.
—Editor’s Note: Sara Moulton is host of public television’s “Sara’s Weeknight Meals.” She was executive chef at Gourmet magazine for nearly 25 years and spent a decade hosting several Food Network shows including “Cooking Live.” Her latest cookbook is “HomeCooking 101.”

Sales tax collections rise 8.2% in June

June was a positive month for sales and use tax collections in St. Mary Parish. Collections totaled $2.97 million in June, up 8.2 percent from the $2.74 million collected during June 2017. Without collections made as a result of financial audits, collections rose 5.2 percent. Audits brought in $83,660 in June and $3,100 in the same month of the prior year. The parish’s hotel sales tax brought in $36,720 in June, an 11.1 percent decrease from the $41,295 collected in June 2017. “We’ve seen some ups and downs this year thus far,” Parish Sales and Use Tax Director Jeff LaGrange ...

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Talk of remarriage triggers questions about burial plots

DEAR ABBY: My brother-in-law “Charles” has earned the privilege of being buried in a military cemetery. He lost his wife, “Claire,” to cancer 10 years ago; she is buried in their plot in the military cemetery with a headstone. Their children are all adults now. Charles has been seriously dating a divorcee, “Joyce,” and they are talking about marriage. Joyce feels that for him to be committed to her in marriage, they should have a plot together. It’s our understanding that only one wife is allowed to be buried in the military cemetery. This would mean Claire would have to ...

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St. Mary elementary kids beat La. peers on LEAP tests

High school students have to play catch-up

St. Mary public school students generally outperformed their peers across the state on spring 2018 LEAP standardized tests. But, as the state accountability program raises standards, St. Mary high school students have some catching up to do.
Students in grades 3 through 8 are tested in three categories: English, math and social studies. School test scores are ranked in five categories: Unsatisfactory, Approaching Basic, Basic, Mastery and Advanced.
The Mastery level has become more important as Louisiana has raised the standards for schools. By 2025, schools will have to have students performing at the Mastery level to achieve an A grade under the state’s school evaluation program. Currently, the threshold is Basic performance.
In grades 3 through 8, St. Mary schools placed more students in the Mastery and Advanced categories in four of six grades in English, math and social studies.
In English, only St. Mary sixth-graders (31 percent Mastery or Advanced compared to 34 for the state) and eighth-graders (41 percent to 45 percent) trailed the state.
In math, St. Mary third-graders (41 percent to 42 percent) and fourth-graders (33 percent to 38 percent) trailed the state, but the older elementary students here did better than the students across Louisiana.
In social studies, fourth-graders (23 percent to 24 percent) and sixth-graders (24 percent to 25 percent) lagged the state.
After reviewing this year’s score release, Superintendent Leonard Armato said in a press release:
“The acceleration of more rigorous learning standards and corresponding testing measures has allowed our students to show remarkable academic gains across core content areas. I am especially excited to see such positive results from one year to the next in response to the rise in expectations for students.
"St. Mary teachers, administrators, and instructional personnel are to be commended for their dedication in meeting the challenge and ensuring that consistent and aligned instruction exists in each classroom every day."
High school students are tested in English I, English II, algebra I and geometry. St. Mary students beat the state in algebra (46 percent to 40 percent), but trailed in the other subjects.
Statewide, results from the 2018 LEAP tests showed 43 percent of students overall in grades 3 through 12 demonstrated Mastery or better in English; 33 percent in math.
Social studies testing for grades three through eight showed 27 percent of students earning a Mastery score.
While Tuesday’s data focused on performance, state Education Superintendent John White said in an online news conference that more data, demonstrating how students in public schools have progressed, will be coming out next month.
Students’ performance and their improvement are both factors in the way schools are evaluated, White stressed.
White said the continued gap between overall results and those of various disadvantaged students remains a problem. “It’s not getting wider but it’s not closing,” he said.
For instance, Tuesday’s figures showed 34 percent of students in grades three through eight scoring at the mastery level overall in English, math and social studies, the percentage for those deemed economically disadvantaged was 26 percent.
For black students it was 21 percent. In both cases it was a 1 percentage point increase from the year before. In both years, 11 percent of students with disabilities in those grades achieved mastery scores.
White said the figures show the need for improvement in social studies and mathematics. He said there already have been gains in social studies achievement. Part of the problem with math, he said, has been the state’s difficulty in recruiting and retaining teachers with strong math teaching skills for higher grades.
He said a pilot program with more intensive instruction in algebra has shown progress.
Missing from Tuesday’s data were figures on science performance. White said that’s because the state education board authorized new standards only a year ago. The department said a science assessment test was being “field tested.”

Berwick council looks at rules for burning

What happens when progress makes you cough? The Berwick Town Council talked Tuesday about rules for open burning after fielding complaints about smoke from the burning of downed trees and other debris at the site of the future Southern Oaks Subdivision. The burning is close enough to Berwick High School, the town’s walking trail and Berwick Civic Center to raise concerns about the health effects, especially for young people. Councilman Damon Robison said he had taken complaints from residents about the smoke and thought the council should explore the rules. Mayor Pro-Tem Jacki Ackel said complaints directed to her were about legitimate health ...

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Allen-Vining wedding is Sept. 15

Dawn Tedder Vining and Damon Maurice Allen wish to announce their engagement and approaching marriage. The wedding will take place at 6 p.m. Sept. 15 at the Bayou Vista Community Center. The bride-elect is the daughter of William Tedder Sr. of Ohio and the late Catherine Tedder. The prospective groom is the son of Earl Allen Sr. of Hattiesburg, Mississippi and Jeanelle Adams of Morgan City. ...

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JOSEPH FITCH

Joseph Fitch, 74, a native and resident of Grand Caillou, died Saturday, June 30, 2018, at Camelot of Broussard in Broussard.
Services were at 11 a.m. today at Sacred Heart Catholic Church in Morgan City. Burial follow in Morgan City Cemetery.
He is survived by 10 children, Amanda Fitch and Alvin Fitch, both of Morgan City, Bonnie Bass and Bobbie Fitch, both of Patterson, Joseph Fitch of Breaux Bridge, Brandy Moreno of Carriere, Mississippi, Billy Fitch, Joseph Fitch Jr. and Cheryl Bringman, all of Broussard, and Tammy Gordy of New Iberia; three brothers, Myron Fitch, James Fitch and John Fitch; one sister, JoAnn Artigue; 28 grandchildren; two great-grandchildren; and a host of other relatives.
He was preceded in death by his parents, a son, three brothers and seven sisters.
Jones Funeral Home is in charge of arrangements.

DARLENE GROS OLSEN

Darlene Gros Olsen, a native of Morgan City and resident of Gulf Shores, Alabama, died Thursday, July 5, 2018, at her residence.
Services are pending.

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