Weekends in Wistucky — at least at the Casa del Beest — tend to be a lot about food. We have more time (and more energy!) to think about what to make and how to create it. That’s all by way of explaining how we ate a stick of butter for breakfast today.
The Wife and I were talking about going to the Glow, but we’re in the middle of a winter storm out here. Wind chill is in the vicinity of -20 (F) and we’re looking at another foot or so of snow on top of the foot we already have when all is said and done tomorrow. The roads are passible, but not great. We’re also out of eggs, so the usual spectacular, multi-story omelet bracketed by potatoes and toast was out of the question.
Once we whittled our options down, we settled on biscuits and gravy. I’ve been making scratch biscuits for ten years, but I’ve pretty much always used an egg to hold things together. The biscuits have always been good (fairly flaky and tender and golden), but not up to the standards of a Georgia truck-stop.
Today, though, that changed. After checking out suggestions from a handful of sites (cooks.com, epicurious.com, cookingforengineers.com), I made some “buttermilk” (a little lemon juice in the milk), used that and a little more butter than usual, and whipped up my biscuits, then half-carmalized some onions and garlic in butter as the base of a white sauce to which I eventually added a can of Cambell’s cream of mushroom soup.
And then there was breakfast. And it was good. All 2,000+ calories of it. mmmmmm… calories…
Oh man that looks good. I mean really really good. If I am ever in your Wistucky I want some. Deal?
You got it, Laura! I’ll even show you how I make ‘em. I’d give you the recipe, but I’m pretty sure cooking lends itself more to oral traditions. Especially biscuits.