June 7, 2018
Yesterday I had a 10:00 appointment for a haircut, and had biscuit-making on the day's agenda for a photo shoot featuring jams and jellies. I decided to do my diet a favor and get in the kitchen early and take leftovers with me, so someone else ate them instead of me. I am with biscuits like some people are with chocolate.
I was a few minutes late for my appointment, but I had a basket full of warm biscuits, soft good butter, and home made blackberry jelly with me to share, so all was good. The salon came to a halt for a few minutes, and both the biscuits and jam were declared divine. I've been really enjoying the naan flatbreads from the May/June issue of the magazine (pictured at right) that I've been making with plain yogurt and decided to try it in place of buttermilk in my go-to biscuit recipe, with stellar results. Plenty of tang to offset the sweet jelly. I'm glad someone besides me scarfed most of them down.
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