It’s well-established that I am extremely lazy. I’m also the absolute worst at arts and crafts. I can’t even draw stick people. The idea of making my own home decor is absolutely abhorrent. Who has the time and energy to make macrame pot holders? Most of the time, I’d much rather buy something than make it myself.
Food is the one exception. And still I’m far from making everything from scratch. I have no shame around serving store bought stuff. One of the best ways to entertain friends is with a gorgeous cheese board, and that can be nothing but good shopping and careful arranging. It’s delicious, and everybody is happy.
But if you did want to make something from scratch to make your cheese eating experience a bit more special, I highly recommend these Wheaten Biscuits. They come together really quickly in the food processor, and they have great texture and flavor. I actually just ate most of these plain.
These are a great accompaniment for any kind of cheese, but I feel like a great, locally-made sharp cheddar would be ideal. And a cold cider. And lots of friends and laughter. Maybe in front of a fireplace. How could life get any better?
Do what you can with what you have, and be grateful for every moment. And when you have a few minutes to spare, make Wheaten Biscuits to eat with some great cheese and some great people.
I do almost everything from a list. I find decision-making to be paralyzingly stressful, so I just make lists of everything I want to try or need to do, and then I check stuff off the list. Sometimes I have weird, complicated rules about how I organize my various lists. Sometimes I use a random number generator to decide what to do next. I’m crazy.
When I get really bored or really stressed, I find something to make a list of. The longer the better. Is the list useful? Doesn’t really matter. Just the act of creating a list is soothing to me. I can get into a total flow state and go for ages copying down recipes or movies or essential oils or any number of other silly things. What’s wrong with me? Is there anyone else on the entire planet who does this?
So my allegiance to the list is why I’m bringing you ice cream in October. It was next. Just put on a sweater, kids, because this Earl Grey with Lemon Ice Cream is awesome. I can never say Earl Grey without thinking of Captain Jean Luc Picard, so I’m pretty sure they would serve this ice cream in the officer’s dining room on the Enterprise. You should serve it at your house, too.
You do need an ice cream machine for this. I have an ice cream attachment for my KitchenAid stand mixer, and I find it works great. We’re going to steep some loose leaf Earl Grey in some warm cream before creating our creme anglaise base. We’re only adding in the lemon juice just before spinning the ice cream in the machine. It’s possibly a two day project, but most of it is just waiting for things to cool/freeze. It’s all gonna be worth it because nothing is good as homemade ice cream.
Oh, and you’ll have some leftover egg whites from this recipe. Use them to make meringue nests, then serve your ice cream on them. You’re a genius.
Raise a pinky, friends, and make some Earl Grey with Lemon Ice Cream. It’s the right thing to do in any season.
It’s been about a million years since I got on here and shared a catch up post like this. Mostly because we’ve been really busy without actually doing much lately. We’ve stayed close to home after a whirlwind August where I guess I was too busy to post about real life. I’ve just been wandering around with my head in the clouds. It’s been pretty awesome, actually.
My yoga class sadly ended, so I’ve been spending my Tuesdays going to a contemporary class with Dance Glasgow, and it’s been amazing so far. The class is simple and gentle, exactly what I need after a more than 10 year break from modern dance.
I also started reading Good Omens by Neil Gaimen and Terry Pratchett. I’m probably the last person on the planet to read it, but I wanted to finish the book before we tried the TV show. I’m absolutely loving it. It’s been a while since I read any Neil Gaimen, and it’s like catching up with an old, quirky, totally hilarious friend.
We’re getting into my favorite time of year for internet food, and I’m particularly excited as I’ve been paying much closer to the cycle of the seasons lately. Here’s what I’m loving.
A new season of Bake-Off has started, and yet again, Paul shows he has no idea what’s happening on the internet. Every year he asks stupid questions about huge food trends that he apparently has never heard of. This year it was ruby chocolate. Dude, you can get a ruby chocolate Kit-Kat at Tesco. Is he being purposely obtuse to force exposition? It makes him seem like an idiot. Also, I’ll never forgive him for mispronouncing chipotle.
The season 1 episode 2 technical challenge for biscuit week was scones. Season 1 technicals were so easy. If they gave them the measurements for the ingredients, contestants should have been able to pull these off with no problem.
I used the recipe from the season 1 book, The Great British Book of Baking. Though I did read the instructions, there’s no shocking techniques required here. It’s a pretty standard, albeit totally reliable, scone recipe. These came out great with very little effort. They rose beautifully and were tender in the middle. The perfect vehicle for jam and cream.
That being said, I still wouldn’t have gotten first place because I didn’t have the patience to make sure every single scone looked exactly the same, particularly after I had to reform the dough once I’d cut out as many scones as I could from the first go-round.
The great thing about baking in your own kitchen and not on a competition show is that things don’t have to be perfect. These scones were awesome, and you should make them today. Happy baking, friends.
Things are getting a little personal today, so if you’re just here for those delicious Oozy Risotto Balls, keep scrolling. I won’t be offended. This recipe is awesome.
I started out writing this post with the usual trite nonsense, then I deleted that because I was already bored with myself. Is the world bored with this whole blogging thing in general? Everyone seems to be getting their need met by 17 year-olds on YouTube or 25 year-olds on InstaGram. Is there even a point to having my 40 year-old voice here on this static page on your screen? This question sounds like self-pity, but that’s really not what I’m getting at. I promise
I’ve been embarking on something that’s had me thinking a lot about what I really want. Most of the time the answer to that question is just a cheeseburger, but I’ve been trying to take the question a little more seriously. In many ways, I’m content. I’m in a relationship that is beautifully imperfect, but I never doubt it. While we’re far from rich, I’m more financially stable than I’ve ever been, though sometimes my gut forgets and still tells me to panic.
My job is fine. I’m good at it. It’s pretty easy. It’s insanely stressful sometimes, but I’ve even gotten good at managing that. I guess there are a few benefits to being 40. But when I close my eyes and imagine my perfect life, I’m not daydreaming about sitting behind a desk. The kids I work with are amazing, and I’m glad I get to help them, but when I picture myself as truly happy, I’m baking cookies and cake and, well, whatever I want. People are drinking tea and coffee and reading books, some of which they’ve bought from the books I sell. Maybe we host events with local artists, and it’s a true community space. Everyone is smiling because you can’t be unhappy while you’re eating brownies. There’s a cat, and it’s cozy, and it’s filled with love. Maybe I want to bring my food into the real world. But that’s a dream. Can it be real?
While we’re thinking out loud about our heart’s desire, we should probably share some Oozy Risotto Balls. Remember that White Risotto that we made last week, and how I told you we’d transform it into something awesome? This is that. We turned leftover risotto into crispy croquettes stuffed with oozy fresh mozzarella. These are the perfect mixture of crunchy, chewy, and creamy. You can dip them in marinara if you want, but I think they’re great as they are, fresh from the fryer and just cooled down enough to avoid burning your fingers off.
These are actually relatively easy to make as well. It’s a bit of a sticky mess forming the actual balls, then we get messy again using a standard three-step breading technique with flour, egg, and seasoned breadcrumbs, but it’s all totally worth it. These fry up perfectly is seven minutes. Let them cool a big, then dig in while the cheese in the center is still gooey.
Things are stirring in our souls, friends, and we’re open to it. We’re asking questions and listening for answers. And of course, eating well along the way. It’s gonna be awesome.