John, time is short! This weekend marks the end of strawberry season here on Long Island, and it marks the end of the primary.
Our primary Election Day is this Tuesday! And Republicans are already planning their next move. National Republicans know that in order to defend their fragile majority this fall, they’ll need to win in key battleground races, specifically in states like New York and California. That’s why GOP House leadership is launching a $12 million dollar ad campaign to spread their lies to the battleground districts – including right here in NY-01.
This race is about electing a leader who truly represents the people, who understands the challenges we face, and who is committed to fighting for us – not special interests – in Congress.
I refuse to let the voices of the minority of extremists continue to drown us out. This election is our chance to stand up against big money and special interests and ensure that we’re electing qualified and honest leaders who will prioritize real solutions for real people.
From reducing the cost of living, to improving access to quality healthcare, protecting our environment, defending reproductive freedom, and upholding democracy, I’m beyond ready to roll up my sleeves and get to work for Long Islanders in Congress. If you’re ready to join me, chip in $10, or anything you can, ahead of our June 25 primary election >> [link removed]
And as a thank you for your support (and to sweeten the deal before Election Day), I wanted to share another favorite home recipe with you, while there’s still time: Strawberry Shortcake with Tangy Whipped Cream. (Try it with the best strawberries in the country – local Long Island strawberries!):
Strawberry shortcake with tangy whipped cream
Shortcake:
2 c flour
3 T sugar
1 T baking powder
¼ t baking soda
½ t salt
2/3 c buttermilk
1 egg
6 T very cold butter, cut into small pieces
Berries:
5 c fresh Long Island strawberries*
1 T sugar
1 T lemon juice
Tangy Whipped Cream:
½ c plain or Greek yoghurt
¼ c confectioner’s sugar (unsifted)
2 t vanilla extract
pinch Kosher salt (or small pinch table salt)
1½ c heavy cream
*If you miss the local strawberry season, you may substitute with other fresh berries. Increase sugar to 2 T if berries are not local.
Preheat oven to 400°. Prepare cookie sheet by lining with silicon mat or parchment paper, or grease with butter. In a medium bowl, mix flour, sugar, baking powder, baking soda, and salt together. In a separate bowl or liquid measuring cup, mix buttermilk and egg. Using a pastry knife or your fingers, cut cold butter into flour mixture until butter pieces are the size of small peas. Make a well in the center of the mixture and pour in the liquid. Stir until just combined. Divide the dough into four pieces and shape each one into a circle about 4” in diameter. Place rounds on prepared cookie sheet and bake until golden brown and cooked through, 18-22 min. To prepare the berries, clean and hull berries. Place about 1 c berries into a large bowl, and macerate with a fork. Add remaining berries, sugar, and lemon juice and mix well. If preparing in advance, refrigerate until ready to serve. To prepare whipped cream, chill a large bowl, then add all ingredients. Beat with an electric mixer until cream forms stiff peaks. To serve, split shortcakes in half with a fork, then top with berries and whipped cream. Enjoy!
If you try out my strawberry shortcake recipe, share it with your friends and family, and let them know why you’re supporting my campaign on June 25!
Onward,
Nancy
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