Good morning (or afternoon or evening), wherever you are. Thought I’d start your week with a sunrise from my recent mini-vacation. Take a moment to enjoy…….
Okay, back to business. (I know you’re busy — I am, too.)
First, hearty thanks to Mike at The Culinary Lens for “tagging” me. His website is a treasure — food, photos, travelogues, restaurant reviews, creative get-togethers, you name it! (Do yourself a favor and click on his links.) I feel honored to be among Mike’s “tag-ee’s” — thank you, friend!
Let the games begin… Since I’ve only been blogging a few months, it was difficult to select The Magnificent Seven. (Or at least that’s the idea behind this venture.) I’ll cut to the chase.
Note: For your viewing pleasure (and expediency), I’ve linked the photos to the respective posts, too. Click away!
Most Beautiful Post. Last Of The Magnolias (Flowergram III) ~ Fiction, flowers, and a few thoughts about aging gracefully.
Most Popular Post. Granita Parfait ~ The little champagne flute that could.
Most Controversial Post. Alright. I’ve posted everything from “Close Encounters” to “Cow Tipping,” so I had to think about this one for a moment. In the end, it boiled down to “credibility,” which my last post surely jeopardized… Who in their right mind would admit to eating __________? (Click the link if you must know.)
In my defense, I’ll answer that question with a question. Why do folks drool over Red Velvet Cake with more food coloring than my afore-hinted-at choice (not to mention 2 pounds of cream cheese and powdered sugar), or vinaigrette sweetened with sugar or honey liberally drizzled over a perfectly good plate of arugula? Because sometimes ya just gotta.
Food is supposed to make you smile, yes?
Most Helpful Post. I submit a recent post, with this summary: Don’t hurry, be happy.
Post Whose Success Surprised You. My very first post, Almost… (Thank you, friends, for your comments.) Any post that generates comments is a success to a novice blogger.
The Post That Didn’t Get The Attention It Deserved. A Tribute To Trees. “The Lightning Tree” is worth the look alone — probably the most dramatic photograph I’ve ever taken. So far.
The Post You’re Most Proud Of. Boy howdy, aren’t we proud of all of our posts? It’s why we blog, right? — to give others a glimpse of our corner of the planet? Or, at the very least, the inner workings of our __________minds? (Feel free to insert your own adjectives…)
I’m downright proud of Encouragement: The Ripple Effect (thanks, Isabelle!) — not only for the encouragement, but because you meet some of the nicest folks in that post (tee hee) — and Gumby, too.
Tag, you’re it!
1) Food Served With Love and Calories
2) An Italian Cooking In The Midwest
3) Cooking With Books
4) Running With The Devil(ed) Eggs
5) Welcome To Shirley’s Luxury Haven
NOTE: Due to the length of this post, highlights from the mini-vacation will be coming soon to a blog near you. As for the title of this post… please disregard. I’m including the kitchen sink.
Kim’s Kitchen Sink Biscuits
2 c. flour
4 t. baking powder
1/2 t. salt
1/2 t. cream of tartar
2 t. sugar
1/2 c. shortening (or butter, chilled and cut into small pieces)
2/3 c. whole milk
1 clove of garlic, finely minced
*4 strips of bacon, fried and crumbled
*1/4 c. green onions, sauteed in bacon drippings (drain on paper towels before adding)
*1/2 c. sharp Cheddar cheese, shredded
Additional butter, melted
Preheat oven to 425°. Mix dry ingredients in a large bowl. Cut in shortening (or butter) until mixture resembles coarse crumbs. Fold in garlic, bacon*, onions* and cheese* and stir gently to coat with flour. (*Measurements are approximate — it’s a Southern thang — use your judgment.) Add milk all at once; stir just until moistened.
Drop by spoonfuls onto an ungreased baking sheet. Bake for 10 to 12 minutes. (I generally check them around 9 minutes; if the bottoms are browning too quickly, move them to the top rack to finish baking.) Remove biscuits to a cooling rack; brush with melted butter and sprinkle with garlic salt to taste. Serve warm.
Enjoying all things Southern, and tag, too!