Blog - biscuits and such
southern food blog
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Old Fashioned Strawberry Ice Cream

When I was growing up, my Uncle Kevin had an old-fashioned, hand-crank ice cream maker. I have vivid memories of the family gathering around the table at the neighborhood clubhouse, where we held every single annual summer gathering for as long as I can remember, watching as my uncle cranked away. The chilled delicacy he created was the best peach ice cream we’d ever had partially because my Aunt Jinx drove those peaches all the way from Georgia but mostly because we’d all seen the hard work that went into making it. Not unlike the satisfaction that comes with the first ’mater sandwich of the season after planting tomato seeds in the dark of February, our ice cream tasted better because we’d had to work for it. That is one of life’s truisms: Things are always sweeter after a bit of effort.


If you’re nodding along with me and thinking I want that! I want to eat ice cream knowing that I made it thanks to sure force of will and forearm strength! but quickly cursing the fact that you’re lacking the proper equipment, let me reassure you that anyone who has two plastic bags or two tins of different sizes can make ice cream at home, the old-fashioned way.

head over to Our State Magazine for the rest of the story and the recipe!

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Lovely Internet 5.15.15

1. The rise of Amy Schumer.

2. Prince wrote a tribute song to Baltimore. (One of many reasons I think I found the perfect name for this new chicken)

3. John Oliver makes some convincing points about the state of maternity leave in this country.

4. I have been incubating and hatching turkeys at school this week and it is AMAZING and holy shit the universe is weird and crazy and overwhelming and awesome.

5. Get comfortable being uncomfortable (and other sage advice from Amy Poehler)

6. My friends Liz and Rye are launching a new course- Real Food for Real Life. I’ve been reading through it for them and it is fantastic. If you’re looking to make some big changes in your relationship with food, this is a great way to do it.

7. A primer on race. (also) Also, the CDC has debunked the myth of the absent black father.

8. Ten truths about educating kids.

9. We’ll miss you, B.B. Thank you for your music.

10. Congrats, you have an all male panel!


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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Farm Fresh Deviled Eggs


A few weeks ago a friend and I went on a tour of a bunch of different chicken coops in the Wilmington area (file under: reasons I love my small Southern town), which left me not only completely inspired for my chickens, but also with a dozen of the cutest eggs I’ve ever seen. Did you know that bantam chickens lay the tiniest of tiny little eggs? I was smitten as soon as I saw them.


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I spent a lot of time considering what to do with these tiny eggs. A few of them were soft boiled and served on top of gnocchi with fresh leeks and onion. A handful found themselves fried up and served in burrito bowls. But the majority of them became the cutest deviled eggs you’ve ever seen.


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I would like to take a moment to encourage everyone who has never eaten a fresh egg to go forth to your local farmer’s market, and buy a fresh egg. Just trust me, it’s different. It’s better. It’s… heavenly. Eating an egg that my chicken had laid just hours before changed my life a little bit. Go support your local farmers and buy a dozen (or two) eggs laid by happy free range chickens. And then ask me about the time I caught one of my chickens “free ranging” (read: escaped) in the woods with a snake in her mouth. Homesteading!


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Farm Fresh Deviled Eggs (i.e. Deviled Eggs with Horseradish & Cornishons)


1 dozen fresh eggs (aged two weeks in the fridge for ease of peeling)

1/2 cup mayonnaise

1 tbsp dijon mustard

1 tbsp horseradish

1 tsp cayenne

1 tsp paprika

1 tsp garlic powder

1 tsp salt

Juice of 1 lemon

Cornishon pickles for garnish


Bring pot of salted water to a boil and boil eggs for 10 minutes. Let cool to room temperature. Halve, combining the yolks in a bowl and setting the whites aside.

Use a fork to mash the yolks together, and then stir in remaining ingredients. Stir well, adding more mayonnaise as needed, until the yolks are creamy and light. Season to taste, and spoon filling back into egg whites. Top with pickle slices and serve.


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