I worked up a batch of gluten-free biscuits this morning, adapted from Ms. Edna Lewis’s recipe. They were just a touch dry so I’ll add more buttermilk next time, but they went down just fine with a little Meyer lemon curd (much more on which later).
Happy first day of spring!
I just looked over my last few posts and realized they’re all about capital-C Comfort foods. Thick, rich chocolate pudding, mascarpone cream, spicy soup… while I’m on a roll, let’s add one more to the list, shall we?
Bacon Jam — a wonderful motivator, I’ve found.
As a reason for getting out of bed: Spread it on toast, top it with a perfectly (or not) poached egg for a sunny, sweet and savory start to the day.
It’ll get you into the kitchen instead of grabbing a quick bite. Fast food pales in comparison to this grilled cheese sandwich: Bacon jam blanketed in cheddar cheese and studded with avocado between two slices of buttered (and I mean buttered) bread, then grilled till the bread crunches at the first bite while the filling simply yields itself.
It’s also a reason to, I dunno, clean the fridge maybe? If you already happened to be in there, and the jar was staring you in the face and no one’s watching you could take a spoonful straight from the jar. (Not that I’d ever dream of doing such a thing.)
I’m certain there are other, more diabolical motivational uses for this, but I’ll have to work on them. As it is, I’m mostly motivated to make another batch since I gave away over half. But four out of four carnivores agree; this stuff is perfection.
Thanks to Stephanie, for posting about this at Fresh Tart.
recipe after the jump
