Bear with me.
I’d like to say that I had some exciting news to share or some valuable information to give. The fact is that, good things have been happening…little things… but nonetheless the little things are always welcome. I’m sort of in a busy work stretch, picking up more dinner parties almost every week. So I’ve more or less been in a work bubble. Lots of menu planning.
I finally had the chance to cook up a couple of future blog posts this afternoon (while tinkering with my seriously kick-ass new camera that I can’t seem to figure out how to use). I was getting more frustrated by the minute realizing that it now gets dark at an obscenely early hour.
Those familiar know that shooting food requires copious amounts of natural light and a fast execution -or at the least, the skill of knowing how to use your seriously kick-ass camera to adapt to given lack-of-daylight setting. I’m a little scared to upload the photos and see how far I’ve managed to regress.
After today’s fumbling photo frenzy, I finally got to writing this post but sat there with complete and utter headfog. Should I write about how I can’t seem to clean away the dust smell from my apartment? How about how the guy living in the unit above me has the footsteps of a mountain gorilla?
I sat there…fingers ready… asdfjkl;
Nothing. Nada thing.
But then, the door opened and my sister walked in.
“What should I write about?” I quipped.
“Fall.”
ZZZZZZZZZzzzzzzzzzzzz
“Wanna get frozen yogurt?” That’s my signature procrastination move.
We were in there for all of 5 minutes (no joke), walked back to my car…I got a freakin’ parking ticket!!!!
Now, if you’re a regular reader…I’d like to add this one to my list of anger triggers. I had buttermilk peach cake to fix those, but this time frozen yogurt was not helping one ounce.
This is all I have to say:
Dear “Officer” Miller,
Go shove these biscuits up your butt.
Adapted from The Gourmet Traveler
INGREDIENTS: (makes 14 ea.)
- 2 cups self-raising flour
- 1/2 tsp ground nutmeg
- 1 teaspoon kosher salt
- 4 tbsp. butter, softened
- 1/3 cup powdered sugar
- 1 egg yolk
- 1 cup pumpkin puree
- 2 tbsp milk or cream, to brush
- Serve with cranberry butter (recipe below)
-To make cranberry butter: place 8 tbsp. softened butter with 3 tbsp. cranberry jelly in a small food processor. Combine until smooth.
-Preheat oven to 400˚ F.
-Sift flour, nutmeg and 1 tsp salt into a bowl; set aside.
-Using an electric mixer, beat powdered sugar and butter until pale and fluffy, about 3 minutes. Scrape down sides of bowl.
-Add egg yolk and beat to combine.
-Stir in pumpkin, then half the flour mixture. Add remaining flour mixture and, using your hands, bring together to make a dough, then turn out onto a lightly floured surface and knead gently until smooth (dough should be a little sticky).
-Roll out to ¾” thick and, using a 2” diameter cutter dipped in flour, cut rounds (without twisting cutter) and transfer to a lightly greased oven tray. Re-roll scraps and repeat.
-Brush tops with milk and bake until golden (10-15 minutes).
-Serve hot or at room temperature with cranberry butter.
