Blog - biscuits and such
southern food blog
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Strawberry & Gin Lemonade

Y’all, I’ve almost made it. In just over a week I’ll have survived another school year, this one with the additional challenge of teaching with my baby in tow. In all honesty, it has been an incredible blessing to have Everett with me at school, and I’m deeply grateful to have had the opportunity to spend every day with him while also going back to work. That said since he decided to become very mobile a few weeks ago after an extended “potted plant” phase,  I’m exhausted from chasing him around the classroom trying to prevent him from swallowing colored bead bars and pink tower cubes. It’s time for summer, hallelujah amen.


strawberry gin lemonade


As the weather creeps into the 90s and the humidity cranks up to 11, I’m spending most of my days fantasizing about all the different ways I can put my cocktail shaker to good use. And lately, with the strawberries at their peak, ripe and tart and sweet, my cocktail shaker is churning out strawberry lemonade more than anything else.


strawberry gin lemonade


Strawberry lemonade is as simple as it sounds- strawberry simple syrup, freshly squeezed lemons, gin, and a top off of rosé. Simple, and incredibly refreshing. And when served in a fancy coupe glass, quite the show stopper. It’s ideal fantasy material for the days that begin at 5am and are spent chasing around a baby and a mess of preschoolers.


strawberry gin lemonade


Strawberry Gin Lemonade
makes 1


1 oz strawberry simple syrup (recipe below)

1 oz fresh squeezed lemon juice

1 oz gin

2 oz sparkling rosé

sliced strawberries to garnish


Combine strawberry syrup, lemon juice, and gin in a shaker with ice. Shake well and pour, strained, into a cocktail glass. Top with rosé, garnish with a strawberry slice (or two) and serve.


strawberry simple syrup:


1 cup water

1 cup sugar

1 cup muddled strawberries


Simmer over medium/high heat until sugar has dissolved into water. Allow to cool completely. Will keep for 1 month in the fridge.

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Pecan Milk

A few weeks ago Ev and I went over to Atlanta to celebrate the opening of my friend Kellie’s painting show“The great force of History comes from the fact that we carry it within us, are unconsciously controlled by it in many ways, and History is literally present in all that we do.” – James Baldwin. After the opening we had the whole weekend to relax, walk all over Atlanta, and enjoying exposing the baby to new experiences (like whale sharks and frozen buttermilk yogurt). One day we were at Ponce St. Market and I had an iced coffee with locally made pecan milk. And it was fantastic. I spent the subsequent three weeks thinking about it, until I decided I couldn’t stand not having pecan milk for my cold brew anymore and made my own.



I played around with the water to nut ratio but what I settled on that worked the best was 1 part nuts (soaked) to 2 parts water, blended together. I’ve always been intimidated by the idea of making my own nut milks because of all the steps and the squeezing and you know… I’m lazy. But pecan milk, made with soaked pecans and a blender, is easy! It’s just combining ingredients and blending! No squeezing or nut milk bags needed. And it’s thick, creamy, and so perfectly paired with my cold brew that I’m never going back.



Pecan Milk


2 cups raw pecans

4 cups water

1 tsp ground cinnamon

1 tsp vanilla extract

Pinch sea salt


The day before you’d like to make the milk soak the pecans in water.


Drain off the soaking water and combine pecans in a blender with water, cinnamon, vanilla extract, and salt. Blend on the highest possible setting until the pecans are completely emulsified, and the milk is thick and frothy.


Refrigerate for up to 1 week. Alternatively, freeze the pecan milk into ice cubes! The milk will separate in the fridge, just give it a good shake before serving.


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