Weaving & Biscuits

Sunday was cold, snowing, disgusting outside….slush, gray.  Inside: episode watching of Prison Break (terribly hooked on this show) and weaving in between tension rests.  The show is that exciting; suspenseful.

I finished the two baby girl blankets I’ve been weaving, hemmed them, washed and dried.  They are 23″ wide x 53″ and another same width but 61″ wide.  Other than swaddling a new baby they would be fabulous nursing shawls…..one big cozy smooth scarf!

woven pinks2

woven pinks

Now, on to the food of the matter.

Biscuits….I was tooling through this months Saveur Magazine and lo and behold there was Jeremy Sewall.  Jeremy is the brother of Amanda, one of my first employees.  Actually, Amanda was the first along with Nancy Burleigh…two firsts.  Amanda was a hot ticket, great cook, little hippie dippie chick.  I loved her.  Well, her brother was a chef down in Boston somewhere planning on opening a fancy smancy restaurant, lining up “Investors” (who does that? guys).  He did with some bizarre amount of money people.  I guess that’s how to do it these days but the financial responsibilities would kill me.  I’m just not cut out for that.  Anyway, theres Jeremy with a big old plate of biscuits – cripes, they are huge, look like giant scones.  I made them (of course) following his recipe.

honey glaze

His recipe as compared to my recipe (which is really Bernard Clayton’s)

His bake is at 400 for 30 minutes/mine, 500 for 10 minutes

5 C. flour/4 C. flour

1 Tbs. salt/2 tsp. salt

5 Tbs. sugar/2 Tbs. sugar

1 Tbs. baking powder/1 Tbs. baking powder

10 Tbs. butter/11 Tbs. butter

1 & 3/4 C. buttermilk/2.5 C. buttermilk

The difference?  His biscuits looked great, tasted kind of o.k. but heavy as hell.  We found we could eat them warmed up, nice and flakey but they laid like lead in our stomachs.  The only serious difference is less sugar and more milk in mine and one cup less flour.

His recipe calls for grating the butter – cool idea.  You’d probably put it through the shredder on the quisinart otherwise it would start to melt as it did with my hand grating it.

What he does, that I just loved is melt 6 Tbs. butter, 2 Tbs. honey together and then 10 minutes before done, pull them out brush them with the mixture and continue baking for 10 minutes.

Another reason for the density?  Jeremy’s recipe calls for 6 biscuits; I made 8 but if it were my own, I would make many more – these are too big for one person.

Anyway, not to dish Jeremy, he’s an awesome cook, nice guy too.  I wish him well at his Island Creek Oyster Bar in Boston.

Another food to mention in this magazine: a blueberry pie milkshake?  no kidding, vanilla ice cream and a slice of pie (crust & all) in the blender.  Doesn’t work for me.  I love a crispy crust.

Dreaming of turquoise waters………all our pets have that deer in the headlights look about them……is she leaving us?  I’m so darn attached to them all.  Even the new kitty is stalking me.

 

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