Blog - biscuits and such
southern food blog
10088
paged,page-template,page-template-blog-large-image-whole-post,page-template-blog-large-image-whole-post-php,page,page-id-10088,paged-17,page-paged-17,ajax_fade,page_not_loaded,,select-child-theme-ver-1.0.0,select-theme-ver-2.8,wpb-js-composer js-comp-ver-4.3.5,vc_responsive
 

Lovely Internet 10.9.15

1. We had the chance to see Rhiannon Giddens last week and she was PHENOMENAL. As is the new music video for her song “Black is the Color.” 

2. See also: teaching preschoolers.

3. I’m not a 90s kid, but I definitely danced to the macarena in public school PE classes. Thank the heavens we put our foot down about playing it at our wedding. I mean, the scandal.

4. This is amazing! What a game changer.

5. How to be a feminist AND the highlander.

6. Dan seems to be living by the same code.

7. I know I’ve put in on this list before, but I thought it was worth mentioning again. I just finished the first 30 days of the Headspace foundation course, and I am loving it. I’ve been waking up at 6am every day to take 20 minutes to meditate, and I am noticing a difference. I’m different with the kids, I’m different with my coworkers, I’m different with Dan, I’m different with the dogs. I’m different with myself. There’s just… more space in my head. I am excited to start exploring some of the other packs available, and I have been recommending it to everyone I know. So, #notsponsored, but I think you should try it.

8. Have you seen this amazing camera?! I want it!

9. What would life after Amazon be like?

10. NASA has released new hi-res images from the Apollo missions. And apparently there are still people who think the moon landings were fake? That’s confusing to me, but whatever. Chemtrails!

 

For more tidbits from Elena the person, follow me on twitter (@elenabrent or @biscuitsandsuch), instagrampinterest or facebook. Subscribe to my bloglovin’ feed to make sure you never miss a post. Follow along with MissElenaeous for thoughts on everything other than Southern food.

Read More

Pickled Peaches

 

We are currently under the thumb of Hurricane Joaquin and a rain system that has decided to just sit on top of us and dump rain. It’s been raining for what seems like two weeks and the flash flooding brought by the hurricane tipped the scales and flooded the reservoirs, lakes, and tidal areas. Thankfully we have power and our house is raised so even though the yard looks like a swamp, we’re nice and dry inside.

 

pickled peaches 2

pickled peaches 7

 

In fact, this hurricane has provided the perfect environment for us to hunker down and get some work done around the house. Top of my list for this weekend was a gutting of our pantry and bar area and a big overhaul on how things are organized (and, more importantly, displayed). I’m pretty thrilled with the results and the work has paid off in a big way. In fact, all that new space in the pantry (and all the new jars I ordered to help keep me honest), inspired two days of canning, freezing, and putting stuff up.

 

pickled peaches

pickled peaches 6

 

A few weeks ago I raided the market’s late summer peaches just before the stands became overwhelmed by gourds. Some of those peaches went straight down the gullet, but most of them were paired with cinnamon and cloves, pickled, canned, put in the pantry, and saved for a rainy day. For one of those jars that day came yesterday, when I served them with homemade cultured creme fraiche and a drizzle of honey. I expect the rest of the jars will make their way onto the table throughout the holidays, on top of biscuits, in tarts, and on their own in all of their tart and spiced glory.

 

pickled peaches 4

 

Pickled Peaches
makes 4 pint jars

4 large peaches, ripe

4 cinnamon sticks

2 dozen whole cloves

2 cups white vinegar

2 cups filtered water

1 cup brown sugar

4 sanitized pint jars

 

Slice your peaches and pack each jar with 1 peach, 1 cinnamon stick, and 6 whole cloves.

 

In a non-reactive pan combine water, vinegar, and sugar. Bring to a boil. Fill each jar with vinegar mixture so that peaches are completely covered. Lid and seal each jar tightly.

 

Bring a pot of water to a boil. Place the jars in the water bath, ensuring that they are completely submerged. Boil for 10 minutes, and remove from water. When the jars have cooled slightly tighten the lids. Once the jars have sealed (the lid will stay locked in one position and won’t pop up or down) place in a cool, dark place (like my newly organized pantry!) and let sit for at least 2 weeks.

 

pickled peaches 3

Read More

Lovely Internet 10.2.15

1. Please explain to me how this isn’t voter suppression?

2. We have become numb to mass shootings. How have we allowed that to happen? We need reform. We’re going to have to change our laws.

3. Do you hate the new Google logo? This might be why.

4. Did you know the highest population of Scottish people outside Scotland was once the Cape Fear region of North Carolina? The Carolina Scots even have a tartan of their own.

5. This is amazing! Exactly why we work with heirloom seeds and practice seed saving at school.

6. Are antibiotics responsible for the increase in allergies?

7. The repercussions of public shaming as a parenting technique.

8. Hah!

9. I am way too familiar with this brand of guys.

10. On Failure and Not-Failure.

 

For more tidbits from Elena the person, follow me on twitter (@elenabrent or @biscuitsandsuch), instagrampinterest or facebook. Subscribe to my bloglovin’ feed to make sure you never miss a post. Follow along with MissElenaeous for thoughts on everything other than Southern food.

 

Read More