Thursday, January 2, 2014

Feed Better (and Share)

Christmas biscuits, shaped like hearts. These are not the pop-open-the-can kind of biscuits nor are they the completely made-from-scratch biscuits, but they did require adding buttermilk, rolling the mixture on flour, and wearing an apron.

I don't cook in the true sense of the word, but in the last six months, I have moved away from convenience foods and time-saving restaurants in favor of culinary education and expansion.

These biscuits are such a small step toward a more interesting food future. I am dreaming of homemade strawberry jam, a riot of herbs on my balcony, and local farmer markets in the spring.

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