MAKE YOUR OWN SIRDS FREE

There are biscuits for tea, biscuits for gravy, biscuits for jam. 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.Īnyone who grew up in the South will tell you – biscuits are not just one recipe. 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. 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. 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. From dim sum, to coffee, to bubble tea, to blow-your-mind cannolis – there is so much goodness to experience. I have to say, I’m so grateful for the friends that have guided my way around the Boston food scene. But, here’s the real point of excitement – I finally have some time to post about delicious goodies! 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. Honestly, I thought this would be a brutal experience. 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. That’s it.Īnother life change, another blog post. Do the steps in order, and buy the right ingredients. The secret is in the steps, and a few key ingredients. The recipe is a simple one, but oh so delicious. Each round of testing has been given to friends, family members, really whoever I could find (to make the sacrifice of eating a fresh-baked chocolate chip cookie). It has to stay the right texture, and have that certain “something” to the flavor that so many recipes lack. But I find that chocolate chip cookies are VERY sensitive to changes in the recipe. (:įor me, the best chocolate chip cookie has to have the just-right crispiness on the outside, combined with a soft, but not too chewy inside.

MAKE YOUR OWN SIRDS FREE

*I was provided the beautiful glass dome stands by * Thank you to for providing me with this product, free of charge, in exchange for a feature in this blog post. Each person has their own “perfect” version of chocolate chip cookies – crispy, chocolatey, gooey, crunchy – there is something about them that can send you into a tailspin of delicious nostalgia. Many of them are great in their own way many of them are disappointing. There are so many recipes out there claiming to be the best and, believe me, I’ve tried most of them. BUT, and this is a big but, only if you can get them right. It’s a simple, amazing dish with the power to win over even the harshest critics. Honestly, what more could I possibly say than “Chocolate Chip Cookies”? This is the holy grail of baking. Boston’s weather is holding to the expected ‘April showers,’ and I can think of nothing better to break up the gloom than some ooey-gooey, break-your-heart, phenomenal chocolate chip cookies. I’m not sure how so much love and learning have squeezed themselves into such a short year, but alas, here we are. The move to grad school, meeting my newest nephew (he’s the most gorgeous baby ever – I’m not biased, really), getting acclimated to MIT and Boston, meeting some of the best friends anyone could ask for.

It’s already April, and the past year has been a blur. In these trying times, I hope this recipe can be a source of comfort and blessing to you and yours, and that you enjoy it as much as we have.Īpril. To this day, whenever I bake this bread, my husband and I stop to share in the delicious scent that we both agree “smells like home”. Most days, I won’t bake this – because I know I’ll eat it. It has been vetted and devoured by many friends and family members. It is dense, delicious, soft (and stays that way for days). When I tell you that it has been a over a decade since we first tried this, and we’ve never bothered to look at another recipe again, I mean it. I like to make the holiday version, with raisins and rum, for a little extra love. This recipe is a modified version from, wouldn’t you know it, an adaptation of Brizel’s bakery recipe in Jerusalem, from an old article many years ago. One night, frustrated with my studies, and cautiously optimistic about yet another Challah recipe, I discovered a treasure. It took me three years and countless tries to find a Challah recipe I was happy with.

Make your own sirds