It's been a quiet week around here, with most of my energy going towards cleaning, laundry, and, during the latter half of the week, hosting my in-laws, who helped us unpack the rest of the boxes. Hooray! Now all that's left to do is go through a few boxes of files, hang artwork (we'll get through that when my parents come to visit in a couple of weeks), and buy another bookshelf or two, since we have no place to put CDs, DVDs, or cookbooks.
We were so successful getting through all the boxes that on Saturday we had time for a "real" breakfast, and I was anxious to try out my latest acquisition: a bag of White Lily Self-Rising Flour. Now, I've been a baker for years. I love making bread, and I'm pretty good at it. Dinner rolls, pita, Irish Soda Bread, you name it, I can churn out a decent version.
Except biscuits. Mine weren't bad**, but I LOVE biscuits, and it's always galled me that I had to go to Cracker Barrel for a really good one. Being a disciple of the great Alton Brown, I looked up his biscuit recipe. And then followed the advice of his grandmother and used the one on the White Lily bag.
There will be more baking this week, but probably cinnamon-raisin bread or something like that, since one of our new neighbors sent her children over with a plate of oatmeal cookies the other night. Alas, it wasn't a plate I need to return, but I'll be bringing over a loaf anyway. Good excuse to go over and say hi.
So, there's your moment of domesticity. More observations and explorations will return next week, or whenever it cools down enough to leave the house. The temperature over the last few days has been in the 100s, which is not conducive to exploring. Or breathing.
* For a real baking blog, try breadbasketcase. But not if you're hungry^.
^ Oh, dear, I shouldn't have gone there. Now I'm going to have to make these this weekend. Dangit.
** Just a little tough, and flat, and pale, and... not like Cracker Barrel.
*** For just a wee bit more information on why different flours are, well, different, read this.
**** For this application, anyway. I shall stick to King Arthur Bread Flour for most of my bread-baking needs, unless the recipe calls for AP flour, or whole wheat flour, or semolina, or rye, or... This is why I have 8+ varieties of flour in the house right now. It's a disease.