Blog - biscuits and such
southern food blog
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Raspberry, Mint, & Mozzarella Skewers

Friends!  I have so much to tell you about, but no time to do it.  A lot has changed since I was here writing about the most delicious homemade granola bars ever.  In fact, the last two weeks have been a whirlwind, and I expect the next few weeks to get crazier.  First off, we found a place to live.  It’s ridiculously close to where I lived in Baltimore in college, but I’ve decided I’m fine with it because the apartment is amazing. It has a yard! a patio! a garden! and a wood burning fire place!  Not to mention beautiful dark wood floors and a pretty great kitchen.  A lot of other things have changed that aren’t ready to be released on the internet, but it’s all good news and we are very happy.

Unfortunately, all this change (while exciting) means that I won’t be around here for the next week or two.  Perhaps if a certain cable company didn’t have a monopoly in our area and didn’t think it was appropriate to make someone who is simply transferring service 40 miles wait a week for internet, it would be a different story.  But a certain cable company does have a monopoly and also thinks it’s appropriate to charge someone $20 extra a month for less services just because they’re moving.  Stupid cable company.  Anyway, I’ve digressed.  Maybe the delicious combination of raspberry, mozzarella, and mint will calm me.  It’s done that before!  Seriously though, I know that this is all over the place but these skewers are delicious and my brain is all over the place because my apartment looks like this:

Which is why I’ve been pretending that I’m here instead:

You should too.  It’d be a great place to have a picnic.  With some skewers.

Raspberry, Mint, & Mozzarella Skewers

1 pint of fresh raspberries

1 small container of fresh  mozzarella balls

1 cup of fresh mint


On the skewers, alternate mozzarella, raspberries, and mint.  Chill and serve.

For a twist, drizzle with a balsamic vinegar reduction sauce.

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Dark Chocolate Coconut Granola Bars

Despite the fact that a large portion of my time (and energy) is dedicated to the art of food, I’m not always a good eater.  And although I’m dedicated to putting a healthy and well balanced meal on the table every evening (except for days when I fry something, or when we order Chinese because my head hurts), I don’t always carry that policy through for the other meals of the day.  The thing is that unless I’m eating breakfast and lunch at home, I usually forget to consider them.  I don’t consider them at the grocery store, I don’t consider them the night before, and I absolutely don’t consider them as I’m running out the door in the morning, heavily processed low fat granola bar in hand.

I know, it’s awful.  Two bad-for-me-granola-bars does not a healthy lunch make.  The thing is, I pretty much always hate sandwiches and buying snacks means cutting other grocery bill corners, and I’d rather eat local organic kale for dinner one night, you know?  Unfortunately (for the kale), Dan does not share my opinion, and has loudly expressed that it is his job to take care of me and that I’m making it very hard for him by not eating properly.  And because it’s a recession and I don’t want him to lose his job, I’ve decided to try harder.  I’m a great employer, obviously.

And I really have been trying harder.  Making exciting bread so that sandwiches are delicious and not boring.  Making flatbread and hummus to snack on throughout the day.  Remembering to grab a ramp biscuit out of the freezer before I start getting dressed in the morning.  Baby steps to maturity, you could say.  Today, I took it up a notch by trying to replicate my favorite (but oh so expensive) granola bar, the Kashi Dark Chocolate Coconut.  It’s exactly what it sounds like, and heavenly.  They are delicious, fairly good for you, easy, and I know I’ll go out of my way to grab one tomorrow morning.

Dark Chocolate Coconut Granola Bars

2 cups oats

1/4 cup chopped walnuts

1/4 cup coconut

1/4 cup wheat germ

1/2 cup honey

1/3 cup brown sugar

Pinch of salt

2 cups dark chocolate

4 tbsp coconut, for topping

Spread oats, walnuts, and 1/4 cup coconut on a baking sheet.  Bake at 350 for 15 minutes.

While that is in the oven, melt brown sugar and honey on the stove.  When the sugar is melted, throw in salt and set aside.

Mix together, honey mixture, oat mixture, and wheat germ in a large bowl.  Line a baking pan with parchment or aluminum foil and spread the granola out.  I like the granola pretty thin, but you can make it as thick as you’d like.

Bake at 300 for 20-30 minutes, or until golden brown and crisp.

Once the granola has cooled, melt the chocolate in a double boiler.  Break the granola apart into rectangles or chunks, and dip each piece in the chocolate.  Sprinkle with coconut and set aside so the chocolate can set.

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Sweet Potato & Rainbow Chard Gratin

This weekend, my husband was offered a job.  A really great job at a firm in Baltimore that he respects and admires, that he’s insanely excited about.  Some things (like lodging) are still a little up in the air, but, as Dan described it to my mother, we’re getting things on track.  We’re recovering.

You may ask, what are we recovering from?  Well, to be honest, living in DC was never part of the plan.  In fact, living in Maryland after I graduated was never really the plan.  Before Dan and I started dating, my plan revolved around one thing and one thing only- the Peace Corps.  I spent years tailoring my resume to fit their needs and the fall of my senior year of college I was accepted and placed, heading to the Spanish speaking Caribbean.  And then the medical screening began.

When I was in college I caught mono (from my roommate, thankyouverymuch), which morphed into shingles (I know, right?) and then, finally, an eye condition called keratitis.  Which, it turns out, the Peace Corps has a problem with.  First, they just medically deferred me.  I was crushed, but planned to work for the year long deferment and then leave.  Start my life as planned.  Soon thereafter Dan and I started dating.  When we got serious (immediately) the conversation kept circling back to what we were going to do while I was abroad.  Would we break up?  Would we do the long distance thing, me teaching AIDS education on an island far away and him eating hot pockets in Pennsylvania?  None of it made sense.  Until we decided to go together, to live my dream together.

We started planning our wedding then, all the while fighting my deferment.  My year came and passed and the Peace Corps returned my phone calls less frequently and with more cryptic responses.  Eventually they came out and said it- I was too high risk.  Even though my eyes were in remission, the threat of a relapse while I was living in a developing country was too much for the Peace Corps to agree to, so I was out.  We were out.  It’s been a long process putting the pieces back together, figuring out what our next steps were and recovering.   This website is a byproduct of the journey, one of the only things about the experience that doesn’t bring me to tears.  I was devastated when my plan came crashing down around me, and for the first time we have a definite plan outside just being together.  We’re moving to Baltimore, we’re starting over, we’re getting back on track.  And I appreciate having you along for the ride.

This whole process of apartment and job searching, moving cities, has left me feeling really emotional and nostalgic.  Living in DC was always supposed to be a stop in the road, and now it feels like it was.  The destination has changed, but with it new and exciting things have come into our lives.  For instance, I know now that I harbor a deep love of rainbow chard.  Especially when you pair it with cheese and potatoes.  I’m taking this as a good sign.

Sweet Potato & Rainbow Chard Gratin

2 cups fresh rainbow chard, chopped

1/2 sweet potato

1/2 cup milk

1 garlic clove

1 cup shredded white cheddar cheese

1/2 cup feta cheese

Peel and slice your potato.  In your ramekins (or in one larger serving dish) layer potato, chard, and cheddar.  You should have 1/2 cup chard left over.  End with a layer of cheese.

Pour the milk into the dishes, pouring along the edges so as not to disturb the cheesy layers.

Cook in a 325 oven for 45 minutes.

Pull the ramekins out and add the remaining chard.  Sprinkle feta on top and cook for another 45 minutes.  Serve.

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