Nature is quite incredible. My husband Russell and I went birding locally with a small group and nesting next to working train track was a pair of killdeer. Talk about fear factor! At least the babies will be de-sensitized to noise. Mrs. Killdeer was on the nest but her mister was off having a beer. Eventually Russell spotted him by the water’s edge. We returned home soon after playing a bit of finding Mr. and Mrs. Killdeer hungry and in need of refreshment.
We ate warmed cheese tortellini over spinach for lunch and sipped Mai Tais before well-deserved brief naps. For dinner I seared lemony porks while asparagus roasted at 425° and were eventually joined by the chops and then a quick fresh biscuit. The chops got an additional splash of lemon and a rest while the biscuits browned and dinner was on the table, wine poured and hungry tummies filled in less
than 30 minutes. All that food and I didn’t want to cook!
As a side note, I am out of flour so I made biscuits using a three ingredient King Arthur Flour recipe for self-rising flour biscuits. Honestly, I prefer biscuits made with all purpose flour but sometimes you have to go with flow and use what you have. Here is the recipe.
2 cups self-rising flour
1/4 cup butter, cut cup
1/4 teaspoon salt (my addition)
2 teaspoons sugar (my addition)
2/3-3/4 cup cold buttermilk
Combine the butter, flour, salt and sugar until crumbly. Add 2/3 cup of the buttermilk and mix, adding additional buttermilk only if needed, and knead until a smooth dough is formed. Pat out the dough into a 1/2-inch thickness and cut into rounds or squares (my lazy change). Bake about 12 to 14 minutes, until golden.
Avid home cook and passionate instructor