Yep, biscuits. So much more rewarding than wrangling over a first draft that points to the dwindling intellect of a ‘certain writer’.
They were the finale after the arugula pesto and the tofu spread.
Pretty sure I lost my two readers with those last two words, but stick with me here…
Solution to tofu that tastes [and behaves] like spackle: Heat the olive oil, bloom the spices in the oil, *then* add the tofu, the caramelized onions, the arugula, and whatever else won’t resist your purposeful grope into the fridge.
Essentially, you make a tofu scramble and pulverize it in the food processor. Now you actually have something with flavor that you can spread on bread, but without the sinfulness of cheese.
Back to the biscuits…today, I used the New York Times’ all-purpose biscuit recipe as my starting point. I had already sullied the food processor when I made the pesto, so I snagged a cube of butter from the freezer and grated it into the flour. [The photo below is telling me I should have also added parm to the mix.]
So, no cheese this time, but afternoon coffee and biscuits ensued.
Sitting in the backyard sun, feet up on another chair, two of my favorite foods, my truly favorite person, and the knowledge that the writing projects will still be there when I saunter back. Life’s good.