Food that goes beyond the body
I have become so enamored with home crafting and nesting that I am devouring anything and everything that speaks to me.
A few weeks ago, I found Stone Gable and my heart skipped a beat. We call our home a Homestead. It's is a work in progress. My style ranges from Hollywood Regency to French Country to Traditional and I am finally okay with that. After years of hiding the style I liked, not understanding my style (seriously, what IS there to understand? You like what you like) and always being unsure about my styling, I found Stone Gable. She is amazing and so is her website.
This past weekend, I decided to whip up a batch of biscuits. Biscuits are indeed one of my passions. Nothing (and I mean nothing) beats a soft crumbly buttery biscuit. I haven't mastered the biscuit the way I would like too but I am getting there. A month ago, I tackled a biscuit made with cake flour and it was...ahhhhhhmazing. Yesterday I tackled this one:
Oh my...it was heaven. Absolute heaven. I was taken aback because it is a recipe from Guy Fieri. Guy is just not a chef that moves me. He's loud and boisterous but he got it right with this biscuit. Thanks Guy!
As I was looking for another inspiration, I found this one:
My two favorite fruits are peaches and cherries. As the summer wanes, peaches, cherries and I must part until next summer. This is always a sad time for me. I held two peaches tightly in my hands at the grocery store yesterday and almost cried. Then I found the recipe for peach dumplings and I almost cried again. I can now say "fare thee well" to my peaches in a dish that will be memorable and will hold me until the peach and I meet again (inevitably and as well always do) next year. Ahhhhh parting is such sweet sorrow but it will taste heavenly.
I also think Stone Gable's recipe will be amazing with apples. I am not looking forward to my annual apple picking excursion to the North Georgia mountains with a bit more excitement and fervor.