Pickled Carrots......Ruby Beets

Today i made Vietnamese Carrots (pickled) i will know in 5 days if they are good or not.....
.In large canning jar i sliced 4 carrots
. 3 C warm water
.3 T rice vinegar
1 T sugar
2T fish sauce
1 t salt
Put on lid / keep in fridge for at least 5 days

I also made Strawberry Shortcake...I loved  it but...Jason thought it was boring ( he also hates scones)
2C Flour
1T Baking Powder
1/2 t salt
3 T sugar
1 Stick of butter
3/4 C 1/2 n 1/2
In food processer all dry ingredients
cut butter into 8 pieces it will become like course meal
transfer to bowl add 1/2 n 1/2 slowly and  form 8 balls (sprinkle with sugar)
bake at 425 for 10-15 min

Ruby loves Beets ...and cameras ...,.and Finn