For Memorial Day weekend, we went to Lake Roosevelt for a night. The campsite was a bit of a burly hike around a small headland to another section of the bay, made more difficult by the low level of the lake. Every walk along the "beach" involved one foot being about 1.5 feet higher than the other! No matter. Once we got there, we relaxed with a beer, patched up my toe, which was cut on some rocks, and then I went on the boat while Neal stayed behind with a few people and all the dogs. We had 14 people and 11 dogs there!
On the boat, we had some more beer (natch). I tried wakeboarding. I am really, wildly bad at it! Everyone kept saying I was doing okay for a first timer, but still. Damn. Apparently I almost got all the way up once, but mostly I remember falling in the water. A lot. Oh, and the feeling on Monday and Tuesday that my arms had been ripped from their sockets.
I totally want to try again.
Last night, Neal made a pasta salad. It rocked. I have no idea what went into it, really. At least not the dressing. I know parts of the ingredients, specifically the ones I had to strong-arm Neal into (black olives, red onions instead of yellow, which would taste too strong), and the ones that he talked me out of (peas, corn). It was seriously good. I had two bowls last night and just now had two more while enjoying a nice little Tempranillo that John from Vino! was kind enough to bring over for me to try. What a pleasant evening! Though I envy the folks that one customer from today is having over - they will be treated to a tasting of four blue cheeses: Gorgonzola Dolce, Farmstead Blue, Rossini Erborinato, and Cabrales!
Oh, and I ate a bunch of cherries for breakfast. It's not the season here quite yet (can't wait for August!), but they're mad cheap at the Safeway on 29th.
Wednesday, May 28, 2008
Saturday, May 24, 2008
Cheddar Chipotle Drop Biscuits
Yum. I was in the mood to bake tonight, but nothing too strenuous - just simple and quick, and tasty. These came out perfectly, with tons of flavor and a light, airy texture. Impressive for a drop biscuit with cheese in it! Neal loves them, and demanded that I save the recipe. So I am.
2 cups flour - I used Wheat Montana Natural White.
1 cup buttermilk - I used some store brand. I would've preferred Wilcox, which is crazy thick and delicious, but I had the store brand on hand.
3/4 stick of butter
2.5 teaspoons baking powder
2 teaspoons sugar - ideally Sugar in the Raw
1.5 teaspoons salt
1 teaspoon mustard powder
1.5 to 2 cups cheddar, grated. This time I used Tillamook, but next time I'll go with a fancypants cheddar just for kicks, like the Hook's 10 year. Maybe even the 12 year, but those will be some expensive-ass biscuits.
3 teaspoons chipotle peppers in adobo.
How to do it: Take the dry stuff (ie not the butter, buttermilk, cheddar, or chipotle). Stir together in a bowl. Cut the butter into chunks and blend into the dry stuff with your fingers, or if you feel like doing more dishes, a pastry cutter. Stir in the cheddar. Combine the buttermilk and chipotle in a separate bowl, because that will distribute the chipotle more evenly, which you want. Nobody likes to suddenly bite into a ginormous hunk of chipotle when they're enjoying a cheesy, slightly smoky and richly spicy biscuit. Then pour that into the other bowl. Stir just till combined. Drop onto a buttered baking sheet (you can get 12 big biscuits). Bake at 450 F for about 15 minutes. Cool and eat.
I would post a picture, but I couldn't find my camera cord for the longest time. And now that I've found it, I can't find the camera. Naturellement.
Wait, never mind. Found it. And here is the crappiest picture ever taken of an awesome biscuit. Please don't let this dissuade you from making these. I'm not good at taking pictures in the first place, so once my ability to, you know, SEE what I'm photographing is removed, it's pretty damn hit or miss. Also, my kitchen is indeed a mess.
2 cups flour - I used Wheat Montana Natural White.
1 cup buttermilk - I used some store brand. I would've preferred Wilcox, which is crazy thick and delicious, but I had the store brand on hand.
3/4 stick of butter
2.5 teaspoons baking powder
2 teaspoons sugar - ideally Sugar in the Raw
1.5 teaspoons salt
1 teaspoon mustard powder
1.5 to 2 cups cheddar, grated. This time I used Tillamook, but next time I'll go with a fancypants cheddar just for kicks, like the Hook's 10 year. Maybe even the 12 year, but those will be some expensive-ass biscuits.
3 teaspoons chipotle peppers in adobo.
How to do it: Take the dry stuff (ie not the butter, buttermilk, cheddar, or chipotle). Stir together in a bowl. Cut the butter into chunks and blend into the dry stuff with your fingers, or if you feel like doing more dishes, a pastry cutter. Stir in the cheddar. Combine the buttermilk and chipotle in a separate bowl, because that will distribute the chipotle more evenly, which you want. Nobody likes to suddenly bite into a ginormous hunk of chipotle when they're enjoying a cheesy, slightly smoky and richly spicy biscuit. Then pour that into the other bowl. Stir just till combined. Drop onto a buttered baking sheet (you can get 12 big biscuits). Bake at 450 F for about 15 minutes. Cool and eat.
I would post a picture, but I couldn't find my camera cord for the longest time. And now that I've found it, I can't find the camera. Naturellement.
Wait, never mind. Found it. And here is the crappiest picture ever taken of an awesome biscuit. Please don't let this dissuade you from making these. I'm not good at taking pictures in the first place, so once my ability to, you know, SEE what I'm photographing is removed, it's pretty damn hit or miss. Also, my kitchen is indeed a mess.
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