Blog - biscuits and such
southern food blog
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Lovely Internet 8.21.15

1. This is me on every road trip, except I’m not lip syncing. Sorry Dan.

2. The power of a name.

3. This is why we have HBOgo, completely.

4. Here’s a little something for your faith in humanity.

5. I’ll admit, I’m drinking a glass right now.

6. This Peach Sorghum Pandowdy is the perfect way to use up those late summer peaches!

7. We need to be focusing on the issues, not slandering those who are trying to effect change.

8. Hah!

9. Nettle bread!

10. I am not great at waking up, but I’m working on it.

 

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.

 

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Chipotle Sweet Potato Bowls

 

For reasons that are probably only interesting to me, I’ve been on an anti-inflammatory diet for the past month, and will be on it for the foreseeable future. I don’t expect that it’ll impact this space terribly much (I am going to have to get people to help me eat some of these biscuits though, so get ready Wilmington), but every once in a while I may share a recipe or two from this new lifestyle change over here. And more over here too, if you’re interested.

 

sweet potato bowl 4

sweet potato bowl 2

 

Last week I made a variation on our favorite sweet potato bowls by thinly slicing an orange sweet potato and a Japanese white sweet potato into noodles. I cooked these up in my skillet with coconut oil and chipotle, and then topped it with a fried egg (from one of my favorite chickens), green onions, and pepper jack cheese. It was so good, I’ve been researching spiralizers.

 

sweet potato bowl 5

sweet potato bowl 3

 

Chipotle Sweet Potato Bowls

 

serves 4

3 medium size white or orange sweet potatoes

2 tbsp coconut oil

1 tbsp chipotle powder

1/2 tsp sea salt

4 eggs

1 tbsp butter

1/4 cup pepperjack cheese

1/4 cup chopped green onions

 

Thinly slice potatoes (skin on) into long strips. Heat oil in a pan and toss the sweet potatoes, chipotle and salt in the oil. Cook over medium heat, stirring occasionally, for 15-20 minutes or until the potatoes have softened.

 

Fry your eggs to your liking in butter and serve on top of the sweet potatoes with cheese and green onion. Enjoy!

 

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Lovely Internet 8.14.15

1. #saytheirnames (and also, let’s take action).

2. My spicy pickled okra on Today.com this week!

3. A MICA grad kicking ass across the English Channel.

4. Are you a haha, or a hehe, or a crying face emoji? Because you’re clearly not a lol (unless you’re Aunt Patty).

5. In the interest of full disclosure, I did sprout chickpeas this week. And cashews.

6. Because “6 weeks of unpaid leave is more than fair” is not actually a valid approach to parental leave if you want to be an inclusive and competitive employer.

7. Libraries are, simply, the best.

8. YES! Also, I miss water ballet.

9. Friends, the fashion.

10. Oh, Commercial Husband.

 

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.

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