Another life change, another blog post. Remember some time ago (oh, say, two and half years?) when we exulted in the joy of my finally being in the same city as my husband? Well, here we are, and a few amazing coincidences later, we are back on the long-distance bandwagon. Honestly, I thought this would be a brutal experience. But, the combined effect of wonderful people, an incredible new city, and a truly great grad school program (did I mention I started my master’s degree?) – and I can only report happiness. But, here’s the real point of excitement – I finally have some time to post about delicious goodies!
I have to say, I’m so grateful for the friends that have guided my way around the Boston food scene. From dim sum, to coffee, to bubble tea, to blow-your-mind cannolis – there is so much goodness to experience. And it is impossible not to be inspired. That is one of the best and worst parts about it – do you know how difficult it is to be perpetually inspired, but not have any time to post? Today, we are going to begin our journey into an extensive backlog of recipes that I have been preparing for months.
You might know by now that I was born in Cuba – but what you probably don’t know yet is that my husband is a true Southern man, born and raised in the beautiful state of Georgia. I, too, spent part of my childhood in Georgia, and I’ve made it a point to find the best Southern recipes around, including his family’s breakfast sausage gravy. Now, I’ll share the recipe for the gravy in a future post, but today we are going to cover one of my personal obsessions: gravy biscuits.
Anyone who grew up in the South will tell you – biscuits are not just one recipe. They are a category of recipes. There are biscuits for tea, biscuits for gravy, biscuits for jam. There are sweet biscuits, flaky biscuits, buttery biscuits, savory biscuits. Because biscuits are not about just the biscuit – they about what they are eaten with. For years now, I have dedicated myself to a search for the “just right” gravy biscuit. Gravy biscuits can’t be too sweet to go with the gravy, or too crumbly to go against its weight. You need the perfect partner for the creamy, meaty gravy (I know, I’m taunting you) that will go on top. After an extensive investigation, I put together a recipe that has become our household go-to. It comes together easily, but it is most definitely “just right.” As always, if you find any delicious changes or modifications, or have any suggestions, I’d love to hear from you in the comments below!
This past weekend, my roommate and I decided to be particularly …err…relaxed. We started off the weekend with espresso at 10pm and a game night with friends (which, by the way, included some of the most memorable Taboo quotes I’ve ever heard…though I don’t think I’d be allowed to share them here). We stocked up on sugar and Asian goods from the local Asian market, and proceeded to binge watch anime while we ate some homemade ramen. We ate way too much chocolate and also watched 10 Things I Hate About You (if you haven’t seen this movie – please, do yourself a favor and go rent it on Amazon or something). We played Mario Party. We vegged. Oh yeah, and somewhere in there, we devoured some Strawberries and Cream Cinnamon Rolls.
Little known fact: strawberries and cinnamon are actually delicious together. If you don’t believe me, you can also check out this Guava Strawberry Pie post. I won’t lie – at first, I thought I preferred my original recipe cinnamon rolls. But, after consuming 2 *cough* maybe three of these, I realized how very wrong I was. When Sunday came, I had to scramble to get rid of these puppies as fast as I could, for fear that I would eat the entire batch by myself. The strawberries and cream glaze would probably work just as well on biscuits, pancakes, whatever carb-laden delicious breakfast food you desire. Try not to eat it all off the spoon, though, if you can.
Let me do my duty as a nice person right now. If you’re trying to be “good” or on a diet – this probably isn’t the post for you. Really, you probably should just stop reading right now. There’ll be another Wellness Wednesday recipe up soon – you can catch back up with me then. If, however, you are craving something different, something extravagant, then just keep on scrolling. And maybe plan a jog for later.
So, last week my hard drive failed. Boy, did I learn my lesson in backing up everything. In fact, if you’re sitting at your computer, and your pile of un-backed up data is lying in wait of some unexpected disaster (such as hard drive failure…or a tornado, who knows?), go back it up right now. Seriously, I’ll understand. On a wonderfully happy note, ASUS (a company I now have a crush on…is that possible?) not only repaired my out-of-warranty laptop (for free!), but they did it and got it back to me within days! Days!!
In celebration, I decided to make muffins. Oh yes, tea and muffins. Glorious, glorious muffins. Have you ever put your mouth up to something and, quite literally, inhaled in order to just get it in your mouth? That’s what happened to me with the batter for these muffins. It’s one recipe I’ve been experimenting with for a while and, while it is most certainly not a Wellness Wednesday recipe, I just felt the need to share it with you. I love oats, muffins, and good snacks for pairing with tea time. These muffins are all that and more.
Seriously, I’ve paired them with meals, I’ve eaten them for breakfast, and I’ve enjoyed them with my tea and coffee. Now, you must be saying to yourself… “Wow, she eats a lot of muffins.” It’s…probably true. I’ve made these multiple times over the last month – and I’m not easy to please in the muffin department. You’ll understand when you try them. You’ll especially understand if you try them with a little bit of butter and a side of tea. As per usual, I’ve included my personal tea choice for them. Enjoy!
Today my husband arrived early in the morning from a 9-hour bus ride. You know, long-distance marriage can be a bear. But when your husband loves you enough to take overnight bus trips (cheerfully) just to be able to see you more often, it can really make you appreciate what you’ve got. This morning, I decided to celebrate his arrival with a late-morning breakfast.
This morning I wanted to take a new twist on an old favorite. And so was born the recipe for Gouda Eggs Benedict With Bacon Crumble. It was soooo tasty. Trust me – you’ll understand when you find yourself halfway through licking the stirring spoon for the sauce and realize you need to save some for your breakfast. Yes, this happened.
Gosh I love breakfast food. There’s something that can be so comforting and peaceful about a quiet (and delicious) breakfast with your loved ones. Speaking of peaceful – what’s a good, peaceful breakfast without some tea? I don’t know about you guys, but I love tea. Yes, even in the summertime. So, I have provided in the recipe my personal tea pairing choice.
It is imperative with this dish that you use good Gouda. My favorite is actually a colossal hunk of Gouda cheese wheel that they sell at Costco. The cheese is ultimately what will determine how subtle and savory your sauce turns out. This sauce is an easier, but just as decadent, take on the standard hollandaise sauce. If you are craving a creamy, savory, filling breakfast dish, look no further.