I love me a good biscuit. Drown it in gravy (but only if it’s actually good), or slather it with butter then top it with honey, and I’m a happy person.Continue reading Sweet Cream Biscuits
As much as I love making sourdough breads, there are many times that I realize I haven’t prepped my starter in time to do the baking I want or need to do. Bless the person who figured out how to make active dried yeast.
The first day of Lent in Greece is a bit of an oddity. For many, a strict Lenten fast will be observed in reverence to the solemnity of the time leading up to Pascha (Easter), while also frolicking and picnicking, and generally having a jolly good time!
Having a go-to pastry recipe is kind of like having that one pair of shoes that can work for multiple occasions: everybody needs one.
I live in California’s raisin country. If one drives out of town during the hot, dry days at the end of summer, row after row of grapes drying on mats can be seen in between the long stretches of grape vines. I guess you could say I know where my food comes from!
Unlike pumpkin pie, which is usually relegated exclusively to the Thanksgiving meal, apple pie gets to sashay its way all throughout autumn and winter. Good, because I like to eat it and it’s easy to prepare!
So tell me, does anyone else look at their sourdough starter and yell in a mad scientist type voice “IT’S ALIVE!! MUAHAHAHAHAHAHA!!” or is it just me?
This is the very first recipe where I not only created it, I also *get this* … actually wrote it down. Like, with real measurements and everything.
If you are fortunate enough to have a fig tree, you will never starve. Well, at least while the figs are in season.