I should be writing. Instead…biscuits. [Again.]

Yep, when in doubt, it’s biscuits.

IMG_0459

Savory biscuits bordered top and bottom by the traditional ones.

Well, that and the suggestion from my wife that, ‘gee, with all this fruit around, I think biscuits would be perfect.’.

And so, with the Beatles’ ‘Penny Lane’ playing in the background, two versions are in the oven, with the aroma of the parmesan cheese-colby cheese-chive-Trader Joe’s 21 Seasoning Salute version [a not-so user-friendly label] filling the kitchen.

Starter recipe: Sky High Wheat Biscuits from Bert Greene’s The Grains Cookbook. I can send it to you.]

As always, I can’t help but stray from the exact instructions, but I’ve used this recipe for over a decade. [Instead of 1 cup cake flour : 1 cup wheat ratio, I went with 1.5 cups all-purpose and a half cup of wheat flour.]

The other version, what one might call ‘plain’—I added an egg and some vanilla and a little extra sugar. So yes, feel free to call them ‘shortcakes’–the accompanying strawberries won’t argue with you.

As I was hand-blending the frozen butter chunks [an upper-body workout hack.], my mind drifted to my semi-recent high school reunion.

And I pondered some of the questions I would like to have posed to the folks.

No, nothing about the staged–I’m dating myself here–Godfather-themed ‘abduction’ of a favorite teacher. And nothing about the senior boys’ version of ‘Alley Top’ during intermission at a Friday dance.

Instead, I would want to know what they’ve been cooking. And when they started cooking.

After all, when many of us parted at graduation, few of had any baking, sautéing, or barbecuing skills.

So, my questions:

What are your specialties?

What events pushed you into the kitchen? A lonely Saturday night during or soon after college? Forsaken by a spouse for a weekend? Expectations of kids? Having Thanksgiving hosting duties dumped in your lap? Or how about the age-old ‘just because’?

My first ‘real’ cooking experience took place sophomore year in high school.We were supposed to contribute to a culinary celebration in French class and I teamed up with my lifelong friend. He proposed [and made] stuffed French rolls. [I know what you’re thinking. I didn’t have the heart to tell him.]

I went with chocolate eclairs and son of a gun if I didn’t whip out the Joy of Cooking and successfully crank out the cream puffs shell recipe [page 646] and follow up with some variation of a chocolate icing. [Would have been fitting to try to make Fudge Cockaigne as a further nod to the French theme, but I was probably still dumbfounded that the cream puffs recipe worked for me.]

I would love to hear of your first successful experience in the kitchen. Chime in down below. Thanks for reading.

Bonus photo: [Seems my ‘craftsy’ wife needs an alternative leaf press.]

leaves in Joy of Cooking