A Trend

This week I used a different recipe, one from The King Arthur Flour 200th Anniversary Cookbook.  Again I used goat milk instead of buttermilk because it was all I had.  And obviously I didn't roll these out like last week.  I plunked them in muffin tins and they came out like this (they look like coconut macaroons).  Anyway, I loved them and I love biscuits and maybe I'll make them every week.

What My Husband Can Make

And this is just the edible stuff.  I can display the things he builds some other time.  

a beautiful white loaf, slashed to perfection

ravioli-like pockets filled with spinach or potato and cheese

(Kärntner Käsenudeln from the south of Austria)

a nice grilled cheese sandwich with cranberry sauce--with the aforementioned white bread

Goat Milk Biscuits Occurred

P. said this morning, "What's for breakfast?"  And I listed a bunch of the usual things, including oatmeal which I love but he hates.  Then biscuits occurred to me.  I've never actually made them.  But these were easy.  I didn't have regular milk so I used goat milk and that made them special.  I think the two of us ate the whole batch.  Well, that's not true; there are a couple left.  Now I have the confidence to whip these up any time.  (I used the recipe from The Joy of Cooking.)

I liked it better..

...when it was raining.

Cubed Roots

roasted root vegetables with lots of garlic and a little bacon

1-1-11

Muesli, bad tv, a baby's first day at the beach, a perfect sand dollar, a fried food feast, one fresh loaf of bread baked, and finally a peach upside-down cake for dinner.

Upside-Down Skillet Cake from The Joy of Cooking