We had a ham dinner for DH's parents Sunday and that has been bearing on my mind ever since. I believe we deserved a country breakfast and so at 6 AM we had one. I try to limit us to only one of this kind once a week or less.
We had biscuits, ham and ham gravy, Willow's milk, homemade apple jelly, butter and fried eggs.
For several years now I have been making biscuits using a slightly different recipe from Mom's old standby.
I know it by heart:
Biscuits preheat oven (I use a counter top one) to 450°
2 cups flour (I use unbleached)
1 Tablespoon aluminum free baking powder
3/4 teaspoon salt
1/2 teaspoon cream of tartar
1/4 teaspoon baking soda
1/2 cup shortening (I use my home-rendered lard)
3/4 to l cup buttermilk (I use my, " " "" "")
Mix together dry ingredients, cut in shortening,
Add buttermilk and stir until all dry are moistened.
Now here is my next routine so I don't have to mess up a bread board. I lay paper towel or two on a cookie sheet that has been sprinkled with flour. I knead the dough a couple of times and press out to about a 1.5 inch thick round Cut out with floured cutter (I like small biscuits so I use a tomato paste can).
Note: While the oven is preheating, I place the pan inside so it is hot too. Place biscuits in pan and bake until brown. Times will vary but about 10 to 15 minutes is a good starting point. With the little oven I have to place foil under the pan and over the top to keep from burning. I do this after the tops and bottoms have browned. I just hate to heat up that monster over for a little pan like this.
I never cook over 5 or 6. Place cookie sheet with remaining biscuits in freezer and freeze. When firm, put in baggie and seal. When cooking the frozen ones, I put them in the oven before preheating and let them thaw as the oven warms up. You can't tell them from fresh.
I just bagged up these,
I noticed there were just five.........one was stuck to the top shelf of the freezer drawer! I found it.
and here is how they looked this morning:
Most of my lilacs are just the old syringa vulgaris but I do love them! I don't prune them or do much else for them. They are almost tree size. I can't even reach the top to cut off the old blooms. I will try to do better with my new, named variety 'Annabel' lilac. Here is how Martha Stewart describes her:
Lilac: Syringa x hyacinthiflora Annabel. 'Annabel' produces sweet-scented double
I knew that bloom looked slightly different; she is extremely fragrant and has bloomed her second year in the ground. I am very pleased. I will try to get a better picture today. She is so short I will have to get on my knees. I did and I think she is about 36 inches tall, I am 5 3.5" and on my knees.
and a closeup of the the bloom,
I hope these pictures aren't too large. I will go back to the medium size. You all let me know if the size bothers you loading.
This is just the regular lilac. I think it is darker because of the location, it doesn't get as much sun. The previous owners planted it between the well house and the garage, just a narrow little strip of ground.
and these are the two massive clumps in the shrub border by the road out front,
This first was supposed to have been a white; obviously it was not!
|From Gardening 2010
and Miss Kim, maybe ??? I thought she wasn't so large so who knows. She is a lighter color than the other one,