Slowly but surely I'm getting back up on that foody horse. I wanted something to snack on during the season finale of Project Runway, so I threw together a batch of wild cranberry scones Wednesday night. Normally I make them from scratch, and granted, those kind are best of all. But, what's so bad about throwing a 1/2 cup of water into a mix and then 12 minutes later pulling a half a dozen hot scones out of the oven? Nothing. It is too easy.
Yesterday I stayed home from work. Major headache and neck aches virtually immobilized me all day. Around 5 o'clock I climbed out of bed and asked Ian how he felt about a dinner of eggs and biscuits. He was all for it. I made angel biscuits using the recipe in Blue Willow. I subbed regular milk for buttermilk, since I was without, so biscuits were not as wonderful as they could have been, but they weren't bad at all. Ian made the eggs. I regret not ladling butter on top of the biscuits before putting them in the oven, but directions did not call for it. And I wonder whether my baking powder is out of date. They weren't as puffy as I hoped. Could be the buttermilk effect, too.
Improvisational Cooking arrived in the mail earlier this week. Haven't had a chance to browse it, but it appealed to me because I rarely use recipes to cook from; except when I bake. This from HarperCollins website:
Sally gives you the know-how to embellish, adapt, change, alter, modify, and experiment in your cooking with plenty of encouragement and helpful information -- the tools and insights you need to find your own voice and cook improvi-sationally. These include an exploration of the "inside" of improvisation -- the creative mind-set, where to find inspiration, how to deal with the unexpected, practical approaches to learning "what goes with what," including a chart of classic flavor affinities, and tips on organizing your kitchen to make improvising easier, from long-keeping pantry staples to makeshift tools.