(no subject)

[danuv]

Much of today was spent cooking or cleaning up from cooking. I made bread and tried making partially wheat biscuits to go with our normal Sunday "breakfast meal" but they were a crime against humanity and will never enter my oven again. The banana walnut muffins I made last night were wheat based and fine if a bit dry. I'll probably add sour cream or something to the batter next time I make them.

Isadora is not sleeping well tonight and acting sick but complaining of so many things it's hard to believe any of them. She's not feverish but clearly isn't falling into her normal night sleep. This of course makes me worried about her partly because I'm her mom and don't want her sick and partly because getting them to the doctor is such a massive ordeal these days. I'm going to get Tomas to switch them to a doctor that recently opened up on the other side of the park so that at least we can walk there and aren't reliant on borrowing a car or on the mood of a Marta bus driver on any given day (drive my route or stop for lunch at the bbq joint?). I hope neither of them develop the strep I had though it seems that would require her having a temperature. I'll check on that tomorrow.

Comments

[http://users.livejournal.com/idlewild_/]

I don't mind as long as they're nice and buttery and flaky. I'm yet to be won over to the crisco side.

[danuv.livejournal.com]

I always use butter. Now my grandma uses Crisco, back once upon a time she used lard, and I think that the shortening plus the way she kneads the dough and shapes (pulled and rolled then patted down) makes a significant difference in the texture. It also seems to bring out the flavor of the buttermilk more which makes sense without the flavor of the butter competing with it. They are some excellent biscuits. I couldn't use Crisco because of the health thing but dad uses the new schmancy re-engineered Trans Fat Free Crisco sometimes which just sounds like a further abomination.

"Flakey" reminds me of those canned biscuits with the layers. I'm not sure why but I've never really thought of biscuits as flakey. Fluffy yes. :)

I put too much thought into biscuits.

Wait, you're talking about biscuits in your grown up lunchboxes right? They don't do biscuits in Australia do they?

[http://users.livejournal.com/idlewild_/]

They do scones. Or, more to the point, Mum did scones. (I think those ones might have had margarine for alleged health too... uuugh.) But no amount of arguing will persuade me that there's any functional difference between the two forms of quickbread ;) Fat, flour, liquid, minimal handling and textures dependent on the skill of the cook and the choice of the above three constituent elements!

[http://users.livejournal.com/idlewild_/]

Talking to oneself is a sign of insanity... but I had to add... not scones in America. Scones in America are generally weird. But I'd back a proper West Country English scone against a proper Southern Biscuit in a blind taste test. I've had both and they share remarkable similarities. Except the West Country one was covered in jam and clotted cream which is hard to argue with.

[danuv.livejournal.com]

I've never had a scone before but I'd been led to believe there were textural differences between the two. Maybe from people eating bad scones! :) I like my biscuits covered in white sausage based gravy usually with bits of sausage crumbled into it. I find that pretty hard to argue with as well. hee

[sotto-voce.livejournal.com]

you've never had a scone!?!?

wow! I am absolutely floored.

[danuv.livejournal.com]

No. I've always been told they suck over here, they never look appealing and if they are anything like biscuits wouldn't probably be any good after having sat around anyway.